More about chef chocolatier Ricardo Bremer Alvídrez
Ricardo Bremer Alvídrez, a Mexican Bachelor in Culinary and Pastry Arts currently living in Brooklyn, New York. From an early age he wasn't interested in playing with cars, action figures or mud, unless it was to create non-edible cakes, chocolates, pastries and food related figures. He became in love with chocolate not only because of its amazing flavor but because of the very complex process to make it.
Inspired by the Aztecs and Mayans who used to use cacao beans as currency and in spiritual rituals, he wanted to get some to make chocolate. A long time ago his sister went to Oaxaca and Chiapas for a trip and she asked him: “What would you like from there?” and he responded: “Bring me cacao beans”. He quickly opened the bag and for the very first time, he had in his own hands cacao beans; he warmed up a “comal” and threw the cacao beans on it and within seconds, they started to pop and with each pop, the delicious smell of chocolate.
His love for food comes from his mother's and grandmothers’ background. His maternal grandmother, a Lebanese descendent who would cook Tabbouleh, Kibeeh and Bremer's favorite Baklava in every family gathering; Bremer's home has been filled with the smell of cakes, desserts and sweets since he can remember.
His mother, a baker, who owns a cake shop back in his hometown was the one who introduced him to the world of flour, butter, chocolate, nuts and all that magic. He worked for the bakery for nearly 10 years where he learned and refined his technique with ingredients and recipes.
Currently Bremer is experimenting with different ingredients that are commonly used in Mexican and Mediterranean cuisine. While thinking outside the "chocolate" box he adds exceptional flavors to the already usual chocolate we are all used to.