Launch of the Amazonia 75% from the Perspective of Pastry Elite
As pastry chefs, our time outside the kitchen is limited, so our free time must be cherished. If you were to imagine your day off, you would most likely feel reluctant to do any activity that takes you away from spending time with friends and family, but every now and then opportunities arise that you cannot pass up. What are these opportunities? Industry events and parties. Whatever the situation, it's the right environment to network with other chefs in the city, build new relationships, and potentially pave the way for new experiences and job opportunities.
Almost immediately after our trip to Denver, we found ourselves in Miami for an event. República del Cacao, a new Ecuadorian chocolate brand, is making its way to the United States. They chose to host their brand launch party at The Betsy Hotel, a block from the ocean in the heart of South Beach. The team at República del Cacao went above and beyond to create something unique. They transformed an empty space into a jungle, as the theme for the evening was A Journey to the Amazon. Shortly after our arrival at this empty space, we saw tropical plants outside the building about to be brought inside.
As guests arrived, we passed by chefs Gonzo Jiménez and Pachi Larrea as they worked on a piece that would be at the heart and center of the room. This work brought together a variety of techniques, from carving to cast pieces and chocolate curls. We can confidently say that if you had been watching what was happening in this room, you would have learned some new tricks. Because there would be more than just the plants and the display piece, chefs Gonzo and Pachi made way for chefs Santiago Cueva, Jorge Kauam, Carolina Molea, Omar Mazzei, and Ignacio Ducque. This is one of the instances we wanted to highlight, as if you were interested in learning, this would have been your moment to shine. The room was completely lined with dessert tables; if you had a pair of hands and some experience, any of these chefs would have asked for your help to add the finishing touches (look at their creations in the photos below).
Shortly after, the desserts were ready and waves of people filled the place. It seemed that no fewer than 120+ pastry world professionals were present, enjoying the exhibition. If you didn't have a personal connection, this would have been the perfect time to build relationships.
Throughout the night, we had to make sure to put away our cameras and phones to participate in the conversations around us. It was easy to appreciate everyone's enthusiasm for the desserts they were about to enjoy. If you are a young chef who often feels self-conscious or nervous, let me assure you that at an event like this, most people are open and pleasant. The next time you hear about an industry event, attend it, make new contacts, and let's build a strong pastry community together.
Thanks to our friend, Tom Hemerka, founder of Pastry Elite
