Cayman Cookout 2025 by Gonzo Jimenez
The Cayman Cookout 2025, hosted at the stunning Ritz-Carlton, Grand Cayman, was nothing short of a culinary spectacle. This prestigious event brought together some of the most influential chefs from the U.S. and around the world, creating an unforgettable experience for food lovers and industry professionals alike. As a headlining chef, I had the privilege of showcasing my passion for chocolate, pastries, and desserts across three incredible events.
The energy, the people, and the sheer love for fine cuisine made this experience one to remember. One of the highlights of my participation was crafting 2500 individual desserts, 7 different kinds, for a beachfront night event called Barefoot BBQ, attended by 700 guests, working alongside with Chef Mitzi Reyes and two other local pastry assistants. The challenge of creating desserts that would impress such a large and discerning crowd was exhilarating, and seeing the joy on their faces made every moment worth it.
I also participated on another brunch event where I presented a cacao-inspired dessert for 350 guests. Trying to showcase República del Cacao combined with our other brands, I wanted to highlight the complexity and depth of our chocolates, offering a unique and refined sweet experience and telling a love story about Ecuador and Latin America through a miniature plated dessert.
Perhaps the most interactive and engaging part of my participation was leading a VIP chocolate tasting experience for 40 guests. This wasn't just any tasting since I was able to combined fine aroma cacao chocolate with the fascinating sensory transformation of miracle berries, creating an exciting and unexpected journey for everyone involved.
Beyond the culinary magic, Grand Cayman itself was breathtaking. The Ritz-Carlton provided a flawless setting, with its luxurious ambiance, world-class hospitality, and incredible staff ensuring that every detail was executed to perfection.
The guests at this year's Cayman Cookout were true food enthusiasts, passionate about high-end cuisine and eager to explore new flavors. Engaging with them, sharing my craft, and experiencing the camaraderie of fellow chefs made this event truly special. Cayman Cookout 2025 was more than just a food festival it was a celebration of creativity, passion, and the art of fine dining.
Pastry Chef & Chocolatier at República del Cacao North America
Follow Chef Gonzo on Instagram: @chef.gonzo
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.