Academic Alliances: The Legacy of Fine Aroma Cacao Reaches Future Chefs at Le Notre Culinary Institute in the USA
One of our sustainability pillars is Knowledge Exchange, through which we join forces with our various communities and strategic allies for the development of sustainable business. On this occasion, we are part of an Educational Module for students of the Lenotre Culinary Institute, with the objective of teaching them about the history and origin of fine aroma cocoa through the experience of our team.
The module was developed over an entire morning, which was full of dynamism and new knowledge. Our team members who led the workshops were:
– Gabriela López-Barry, Marketing Manager in the USA, who spoke about the Origins and History of Fine Aroma Cacao.
– José Merlo, Socio-Environmental Projects Manager, and Carlos Zambrano, Projects Coordinator in Vinces, who took the students on a digital tour of our Vinces Collection Center, telling them more about the characteristics of the local cocoa trees and introducing them to some of our allied farmers.
Carla Estévez, Manager of INDE, who developed a great workshop on the different organoleptic characteristics and flavors of our cocoa beans.
– Maggie Crespo, Communications and Sustainable Business Manager, and Estefanía Sánchez, Technical and Environmental Consultant, who shared insights on our field projects focused on impact and biodiversity.
In addition, we were joined by Juan Pablo Grijalva from our dairy partner, El Ordeño, who, along with Gaby López, spoke to the students about the traceability and history of the milk used in some of our most iconic chocolates, such as our Ecuador 31% White Chocolate.
For the students, this was an unparalleled opportunity to learn more about such an emblematic and unique ingredient as Fine Aroma Cacao, and to understand the importance of sustainable business and product traceability as they embark on their professional careers.