Associate Manager, R&D Technical Culinary, Chocolate Academy™ Center, Chicago
“Knowledge of an ingredient provides an open door to creativity.”
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 food manufacturing 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.