Academic Partnerships: Aroma Fine Cacao Legacy Reaches Future Chefs at Le Notre Culinary Institute in the U.S.
One of our sustainability pillars is the Knowledge Exchange, through which we join efforts with our different communities and strategic allies for the development of sustainable business. On this occasion, we were part of an Educational Module for the 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 took place during a full morning, which was full of dynamism and new knowledge. The collaborators of our team who taught the workshops were:
- Gabriela Lopez-Barry, Marce's US Manager, who spoke about the Origins and History of Fine Aroma Cocoa.
- José Merlo, Socio-Environmental Projects Manager, and Carlos Zambrano, Project Coordinator in Vinces, took the students on a digital tour through our Vinces Collection Center, telling them more about the characteristics of the cocoa trees in the area 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 Estefania Sanchez, Technical and Environmental Consultant, shared about our impact and biodiversity projects in the field.
In addition, we were also joined by Juan Pablo Grijalva from our dairy partner, El Ordeño, who together with Gaby López spoke to the students about the traceability and history of the milk that goes into some of our most emblematic chocolates, such as our 31% Ecuador White Chocolate.
For the students this was an opportunity like no other, through which they were able to learn more about such an emblematic and unique ingredient as Cacao Fino de Aroma, and learn about the importance of sustainable business and the traceability of the products they will choose when they enter the working world.
CANADA
Canada consolidated its position this year as a key market in República del Cacao's international expansion, with the official launch of the brand in Montreal and Toronto, two cities renowned for their diverse gastronomic scene and high professional standards.
These events were led by Andrea López, our corporate chef at República del Cacao, who spearheaded the brand presentation, accompanied by chef Javier Guillén. Together, they shared with customers and potential customers a direct approach to our brand's culinary philosophy and the essence of Latin American chocolate.
One of the highlights of this visit was the creation of a dessert buffet, designed and executed by Andrea as a demonstration of the technical potential, versatility, and functionality of chocolate in professional applications. The proposal included chocolates with different fillings, mini desserts with multiple textures, petit fours, mini cookies, and mini cakes, developed with a conscious gastronomy approach, with less sugar, less fat, and a focus on highlighting the unique notes of each cocoa origin.
The activations took place in high-end gastronomic venues. In Montreal, preparations were carried out in the Sofitel's pastry shop, alongside its kitchen team. In Toronto, the work was carried out with the support of the Four Seasons team, creating a professional environment that allowed for in-depth exploration of the creative and technical potential of the products.
Beyond culinary demonstrations, these meetings allowed us to deepen our dialogue with the Canadian gastronomic community, understand market needs, and strengthen relationships in a country that particularly values the triple social, environmental, and economic impact.