Page 18 - Pastry & Baking Magazine

Off The Wire
Pastry & Baking North America
awards,” noted Alexandra Urbe, Cacao Barry® Brand Manager,
I am very excited to join the illustrious ranks of the
Ambassador’s club,“ said Loraschi. “Cacao Barry has a rich
gourmet history and I look forward to the rewarding process
of sharing experiences with my fellow ambassadors, pastry
chefs and chocolatiers. It is truly a two way process: to be
inspired and to inspire others.”
Moreau commented, “Cacao Barry is a long-respected
brand in the pastry world, and it means a lot to me to be able
to share my international Fine Dining and Hotel experience
with other chefs.”
After learning his craft in France and working with some of
the most prestigious chefs all over Europe, Loraschi pursued
his career in the United States working for luxury hotels such
as The Ritz-Carlton Laguna Niguel, The Original Ritz-Carlton
Boston, and The Hotel Hershey as Executive Pastry Chef.
In 2005, Loraschi created Chocolat Frédéric Loraschi, an
online chocolate marketplace, using rare cocoa beans from
Africa and South America, as well as other ingredients from
unique locations around the world.
Moreau also draws on influence from several countries
around the world including France, Belgium, Japan and Africa
as well as several cities across the United States. In 1999, he
worked as Pastry Chef for the French Army in Africa before
he became a Chocolatier in his native France and an ice cream
maker in Brussels, Belgium.
In 2002, Moreau began his work in the U.S., and continued
to perfect his culinary technique in the pastry department
at the Ritz Carlton in Naples, Fla. In 2007, he brought his
dessert experience to the kitchen of Occitanial, a pastry shop
in Tokyo. And in 2009, Moreau moved back to U.S. to take
over the pastry kitchen at the Park Hyatt Hotel, Chicago and
the restaurant was rewarded with its first Michelin Star in
He is currently the Executive Pastry Chef at the St. Regis
Monarch Beach Resort in Dana Point, Calif.
The Cacao Barry® USA ambassador team includes: Chef
Frédéric Monti from Pregel America in North Carolina, Chef
Rocco Lugrine, Instructor at the Art Institute of Philadelphia,
Chef Patrick Fahy from the Sofitel in Chicago, and Chef
Gabriele Riva, Pastry Consultant in New York.
Valrhona Chocolate (USA)
Launches Website For Culinary
Since it was founded by a pastry chef in Tain L’hermitage,
France ninety years ago in the Rhone Valley (from which
derives the name), Valrhona has firmly established itself
as the choice of chefs around the world. In fact, many of
Valrhona’s products and flavors have been born by working
shoulder-to-shoulder in collaboration with chefs.
It is in the spirit of this special connection with chefs that
Valrhona USA extends this ongoing partnership with the
introduction of our North American website for culinary
From information on new products for chefs and
chocolatiers, to schedules of regional demos and classes,
will inform, educate, and
instruct through regularly updated content, news, and views.
Industry professionals will be able to access information
such as: product usage, tips, recipes, contact for
wholesale information and more. Chefs will also be able to
contact Valrhona USA for responses to important questions.
The professional website will enable these relationships,
which we cherish, to grow stronger and bring even more
value to us as a company, and to our friends and customers
in the kitchen,” notes Valrhona USA CFO, Anthony Valla.
Since it was created by a pastry chef for pastry chefs in
Valrhona has remained a chef driven company that
values working in partnership with chefs. Employing 20
corporate chefs and operating three premier baking schools
Ecoles du Grand Chocolat” in Tain l’Hermitage, Tokyo
and Versailles under the direction of Chef Frederic Bau) is
evidence that this core philosophy is as true as ever. Beyond
the Rhone Valley chocolate production operations in France,
Valrhona also brings chefs “Aux sources du Grand Chocolat”
to the source of fine chocolate) as a planter, discoverer,
selector and blender of fine and rare cocoa beans from
around the world.
Frédéric Moreau