Talia Profet began her career in some of the great kitchens of New York such as Balthazar and Daniel. Later, she completed her training in Paris and learned more about Asian cuisine from Gino Gebhard. She is currently pastry chef at deZaan, where she explores the multiple possibilities of cocoa powder.
“Most people think cocoa equals chocolate, but actually it is the other way around: chocolate derives from the cocoa bean”
so good.. magazine #31
“Most people think cocoa equals chocolate, but actually it is the other way around: chocolate derives from the cocoa bean”
so good.. magazine #31Featured in so good #31
