- Event info
- BC LIVE: New Chef Concepts LIVE was a bite-size digital session with Barry Callebaut chefs, creating healthier treats and snacks in real-time.
Thursday, June 25, 2020 From 12:00 pm to 12:40 pm CEST
BC LIVE | New Chef Concepts LIVE
Join the Barry Callebaut chef team as they create in real-time! They will be making a selection of healthier treats and snacks that meet lifestyle eating choices. Learn more about chocolate and how it can play a role to meet these specific consumer needs.
Rob Masterson, Senior Director of Sales - Corporate Accounts, USA
Hosted by Rob Masterson
Senior Director of Sales - Corporate Accounts, USA
Rob Masterson has worked in the Chocolate and Cocoa industry for over seventeen years. He is currently the Senior Director Of Sales, Corporate Accounts for Barry Callebaut, partnering with Global CPG firms to help expand their businesses. Prior to joining the company in 2008, he held a variety of roles in sales, marketing, and operations management for category leaders in the Chocolate, Ice Cream, and Beverage industries. Rob holds a BA degree from Columbia University and an MBA degree from the University Of Rhode Island
Chef Martiz Diez @ work
Chef Martin Diez
Chef Martin is a world wide recognized chef for his creative mindset in confectionery, Ice cream and pastry. Martin is constantly travelling the world to give classes around his art and artwork which allows him to always discover new ingredients, meet chefs and experts. He loves to push the boundaries of his chocolate playground, pairing the most fascinating product (chocolate) with hundreds of rare and unique ingredients from all over the world.
Chef Gabrielle Draper @ Work
Chef Gabrielle Draper
Gabrielle is a passionate and experienced pastry chef known for her love of bridging the worlds of pastry and food science. She is continuously innovating new ideas for customers and inspiring them to think outside the box. She loves to share her knowledge of chocolate with others in the industry and ignite a similar passion for chocolate in them. Gabrielle’s favorite part about the chocolate world is knowing there is science behind everything and there are still endless possibilities to create and inspire.