Launch of Amazonia 75% from the Vision of Pastry Elite
As pastry chefs, our time outside of the kitchen is limited, so our free time must be appreciated. If you were to imagine your day off, chances are you would be reluctant to do any activity that takes you away from sharing with your friends and family, but every so often opportunities present themselves that you can't pass up. What are these opportunities? Industry events and parties. Whatever the situation, it's the right environment to network with other chefs in town, 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 just such an event. República del Cacao, a new Ecuadorian chocolate brand is making its way into the United States. They chose to host their brand launch party at the Betsy Hotel, one block from the ocean in the heart of South Beach. The República del Cacao team went all out to create something unique. They turned an empty space into a jungle, as the theme of the evening was A Journey to the Amazon. Shortly after our arrival to this empty space, we saw tropical plants outside the building about to be brought inside.
As guests arrived, we spent time with chefs Gonzo Jimenez and Pachi Larrea as they worked on a piece that would be at the heart and center of the room. This piece brought together a variety of techniques from carving to castings to chocolate curls. We can confidently say that, if you had been watching what was going on in this salon, you would have learned a few new tricks. Because there would be more than just the plants and the showpiece, chefs Gonzo and Pachi gave way to chefs Santiago Cueva, Jorge Kauam, Carolina Molea, Omar Mazzei, and Ignacio Ducque. This is one of the instances we wanted to point out, 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 (check out their creations in the photos below).
Soon after, the desserts were ready and waves of people filled the place. It looked like no less than 120+ personnel from the pastry world were present, enjoying the display. If you didn't have a personal connection, this would have been the perfect time to build relationships.
Throughout the evening, we had to make sure to put away our cameras and cell phones to participate in the conversations around us. It was easy to appreciate everyone's enthusiasm for the desserts they were about to taste. If you are a young chef, who is often self-conscious or nervous, let me assure you that at an event like this most people are open and pleasant. Next time you hear about an industry event, attend, make new contacts, and let's build a strong pastry community together.
Thanks to our friend, Tom Hemerka, founder of Pastry Elite
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.
