For release: October 2013
CasaLuker, has the pleasure to introduce their “Fino de Aroma Master Chocolatiers” Emmanuel Hamon and Alessandro Bertuzzi. Their mission will be to share their chocolate expertise with the European market.
CasaLuker, a Colombian family-owned enterprise founded 100 years ago, has built a strategic alliance with two well known pastry chefs and chocolatiers, Emmanuel Hamon and Alessandro Bertuzzi, today both chefs not only promote our Cacao Fino de Aroma derived products in the European and Russian market publicizing the quality and sensorial characteristics of the cocoa produced in Colombia, but also create part of the new history of CasaLuker Food Ingredients.
Emmanuel Hamon, was born in 1969 in Brittany, a maritime region on the west coast of France. He earned his title as a pastry chef, chocolatier and confectioner in 1987 and has been working in the field ever since. Today he is renowned for his exquisite creations which combine flavour, design and originality. After a one week visit -last august- to CasaLuker chocolate factory and its cocoa Research Center -Granja Luker- he fell in love with Colombia, its Cacao Fino de Aroma, and the scientific work undertaken by the company over the past 50 years.
Alessandro Bertuzzi, was born in 1978 in Imola – Italy. 35 years after his first experiences in the world of cooking, decided to become a pastry chef, beginning his specialization at Locanda Solarola with Chef Bruno Barbieri. Always creative, experimental and visionary in the world of food, he perfected his skills at the Etoile Culinary Arts Institute in Sottomarina di Chioggia and has set up collaborations with Maestro Stefano Laghi in chocolate and other ingredients. His knowledge of food processes, together with his passion for the chemical and physical properties of pastry cuisine led him to undertake a course in Food Science and Technology at Parma University, where he gained his expertise in knowledge of food at 360°C.