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.