o c t o b e r 3 0

1-43 0 pm a t C h e f S o u r c e

2012Gabriele Rivaphoto courtesy of Cacao Barry®

by invite only

c h o c o l a t e s e m i n a rCHEF SOURCE

entremets • pastries • confections • decorations

Resident of Chicago, Illinois

BACKGROUNDAfter learning the classic techniques implemented in his father’s shop, Gabriele sought professional training at C.A.S.T. Alimenti Pastry School in Brescia, Italy. Here, he was exposed to the contemporary techniques of pastry preparations and production.

Upon the completion of his studies in Brescia, his professional employment commenced at Pasticceria Piave. The pastry chef and owner, Silvano Lullini was recognized as one of the best traditionally trained pastry chefs within the city of Milan. Under Chef Silvano’s mentorship, Gabriele developed skills in orchestrating large-scale production and gained insight into the coordination and tasks of the various departments.

Though trained in the art of traditional pastry, Gabriele was a decided modernist. Gabriele then went to work at Le Corti, a large pastry shop and tearoom in Milan. He took the job as head pastry chef and was given complete freedom to put all of his ideas into action. This was his first opportunity to test all of his modern concepts.

Curious by nature, Gabriele sought cultural exposure outside of Italy. His first opportunity to explore was at Patisserie Valerie located in the SoHo area of London, England. Here he found London’s clientele to be very receptive to his novel flavor combinations. After one year, he was named head pastry chef.

At this juncture Gabriele received an offer as pastry chef at Nobu London, situated in the area of Old Park Lane. After one year he was named Head Pastry Chef. This period was a wave of enthusiasm and personal growth in the possibilities of incorporating Japanese ingredients into his repertoire. Through the constant exploration and intersection of these Eastern flavors, the new combinations he created became essential and indispensable to his future dessert creations. Chef Riva eventually left London for New York City to work at Nobu 57. He also consulted as Executive Pastry Chef for Gramercy Park Hotel’s pastry department and its restaurant Wakiya. He subsequently became Executive Pastry Chef for the various U.S. restaurants within Nobu Corporation and consulted with various Nobu Restaurants worldwide.

Gabriele Riva entered the world of pastry as an adolescent assisting in his father’s pastry shop. He was exposed to the fundamentals of traditional Italian pastries. Coinciding with the time spent working for his father, Gabriele began studying Kung Fu, a Chinese martial art, which influenced his approach to pastry. He found a parallel connection between the two disciplines; as a martial artist, he brought precision and discipline to his craft.

photo courtesy of Cacao Barry®

BiographyGabriele Riva

alimenit pastry schoolpasticceria piave

le corti patisserie valerie

nobu londonnobu 57 new york

cacao barry®

GABRIELE TODAYOver time, Gabriele's work dramatically shifted as he incorporated more influences from art, science, and philosophy. Explorations in architecture, descriptive geometry and various artistic expressions influenced his notion of new form making. He applied the science of nutrition, health and wellness into his dessert creations and expanded his menu to offer vegetarian and vegan selections. Having finished his tenure with the Nobu Corporation, Riva now dedicates his time to teaching and training pastry chefs. He has been involved in the development of various specializations in the culinary field and offers consultation services.

On May 23, 2012 Cacao Barry® announced the appointment of Chef Gabriele Riva as its newest Ambassador. In this role, Riva will not only assist the brand in evaluating new products, developing new recipes and applications, but he also will conduct pastry demonstrations and work closely on special projects with the Cacao Barry® team.

ABOUT THE SEMINARChef Source and Cacao Barry® would like to invite you to spend the day with Chef Riva. This seminar will consist instructions and demonstrations along with open discussions. Feel free to join us, however space is limited so please RSVP in advance. All products will be provided by both Chef Source and Cacao Barry®. There is no need to bring tools.

For more details about the location, directions and times please refer to the back page of this invite or visit us on-line at www.chef-source.com form more information. Feel free to reserve a spot on-line or by contacting your sales representative.

FORMATThis seminar will consist instruction and demonstrations by the Chef along with open discussions.

DATE AND TIMEOctober 30th 1-430PM WHAT TO BRINGJust yourself. All products will be provided by Chef Source and Cacao Barry®. There is no need to bring any tools.

LOCATIONThis seminar will be held at Chef Source located at 5492 Research Drive in Canton MI. For a map and directions to our facility please visit us on-line at www.chef-source.com and click on the “map” tab .

RSVPPlease RSVP via email at customerservice@chef-source.com or visit us on-line at www.chef-source.com and click on the “events” tab to RSVP.This seminar is for culinary professionals and is by invite only.

COSTThere is no charge for this seminar.

We look forward to seeing you.

information

5492 research drive, canton michigan 48188 www.chef-source.com phone 800.495.5980