República del Cacao Sponsor of "Latin America's Best Pastry Chef Award" for Fifth Consecutive Year
Last Tuesday, November 28, 2023, the iconic Copacabana Palace in Rio de Janeiro welcomed the best and most acclaimed Latin American chefs who gathered to experience a gala full of emotion. It was the 50 BEST LATIN AMERICA'S AWARDS award ceremony. This is an internationally recognized gastronomic event in which since 2018, República del Cacao is the official sponsor of the pastry category. On this occasion, the Best Pastry Chef Award was presented by Philippe Bongrain, CEO of the brand, to Maribel Aldaco of the Mexican restaurant Fauna in the Valle de Guadalupe. Her creations reinvent classic pastries and combine them with world-class avant-garde techniques.
At the event, República del Cacao delighted all guests with sweet creations where chocolate was the main protagonist. These preparations were in charge of Antonio Bachour, best pastry chef in the world 2018/2022; Andrea Lopez, Corporate Chef of República del Cacao; Diego Lozano, best pastry chef in São Paulo and Javier Guillén, expert pastry chef specialized in consulting and training in pastry and ice cream. Our great team achieved a masterful job in the form of creamy ice creams, chocolates and petite gâteaux, even sophisticated macaroons that were made in the kitchen of the iconic Copacabana Palace of the renowned chef Nello Cassese.
The gala was attended by renowned chefs, sommeliers, gastronomes and journalists such as: Adoni Aduriz, Virgilio Martínez, Mitsuharu Tsumura, Janaina Torres, among others. In addition, República del Cacao was represented by: Paulina Páez Chief Financial Officer; Belén Vallejo, Marketing, Communication and Sustainable Business Manager; María Grazzia Pérez, from the marketing department; and the Brazilian team formed by Antonio Tolsada, Sales Manager for Latin America and Nadia Santiago Lazarin, Sales Manager for Brazil.
Being part of the "Latin America's 50 Best Restaurants" demonstrates the commitment of República del Cacao to actively contribute and contribute to the culinary development of the region where the importance of the ingredients is highlighted. Each one, and of course chocolate, is a key element in the preparation of the different recipes to surprise and please the most demanding palates looking for flavor, quality and authenticity. We congratulate each of the participating restaurants and chefs that leave high Latin American gastronomy. República del Cacao, one more year in the mouth of the best.
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.