Barry Callebaut, together with its Cacao Barry brand, has introduced Francisco Migoya as the lead chef for cocoa farming sustainability in support of Cocoa Horizons, a foundation that focuses on improving the livelihoods of cocoa farmers and helps build self-sufficient agricultural communities.
Chef Francisco Migoya, head chef at Modernist Cuisine, realized his passion for the kitchen at the age of 16, dedicated to the world of sweets, and is recognized as one of the top pastry chefs in the country. He will work to educate chefs and continue to raise awareness about sustainability throughout the cocoa industry around the world. In addition, you will support the Cocoa Horizons Foundation in its goal to eradicate child labor, lift producers out of poverty, eliminate deforestation, and become carbon positive by 2025.
“Being a Cacao Barry Ambassador not only means enthusiastically supporting the high-quality chocolates that I’ve used for years, but being part of something bigger through the Cocoa Horizons partnership, with an emphasis on promoting sustainable practices,” said Migoya . “It’s breathtaking how much progress the Cocoa Horizons Foundation has made, and even more so how much work still needs to be done. I’m honored to collaborate with this organization and the initiative to create a 100% sustainable cocoa industry ”.