Meet the Chef - ep.3 - featuring Andrea López
In this episode, we had the pleasure of having Andrea López, Corporate Chef of República del Cacao. Andrea talked to us about her career path, her deep appreciation for the craft and technique, and what makes chocolate unique. In addition, we explored her facet as an educator, new trends in the segment and much more.
"Lightening the recipes, respecting the product, being faithful to the flavors,... challenges you as a professional to create something simpler but of excellence."
ANDREA LOPEZ
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.
Andrea López is the Corporate Chef for República del Cacao. She has a history of training in renowned institutions both nationally and internationally, and has also worked in important restaurants in Ecuador.
Andrea explores the use of different local and international ingredients to provide unique and memorable sensations in each preparation. Her creativity and talent are reflected in the different creations she makes in our Cacao Lab, which is fully equipped and ready for any challenge thanks to our partners at Termalimex. This is also evident in the recipes we export to markets around the world.
Thanks to his passion for teaching, he travels the world in trainings and events, training chefs of sweet gastronomy on our products.
"Pastry and chocolate making are no longer just my profession; they have become my passion and part of my daily life. It is the means by which I can express my creativity, my way of thinking and feeling. I have fun, I laugh, I stress, I worry, I surprise and discover, I love it all. Pastry and chocolate making are now part of my life and who I am."
-Andrea Lopez
Follow her on Instagram at: @andreclq
