Born and raised in Mexico City, Chef Karina Rivera studied Culinary Arts; she graduated in 2011 and took her first formal job as a pastry cook at Celebrity Cruises.
After 1 year, the opportunity to make an internship at St Regis hotel in Bal Harbour, opened her doors to keep expanding her knowledge and passion for pastry. She soon became the Head Pastry Chef of Bachour Bakery and Bistro and then Head Pastry Chef of Bachour Miami.
In 2018 she founded Women Chefs 305, an organization that’s purpose is to bring together all the women in the food and beverage industry in Miami and promote equality between both genders.
In 2019 she became a finalist at the Food Network´s Spring Baking Championship season 5 and started a new path as the head Pastry Chef of Novikov Restaurant.
In 2020 she founded her own company where she focuses on selling seasonal macarons, doing consulting for bakeries and restaurants, and also online and face-to-face classes.
With more than 100 K followers on Instagram, she inspires pastry aficionados and professionals with her sweet creations, especially her tempting macarons.
Get to know Karina
What is your favorite cocoa-based dessert?
Chocolate macarons and fudge / fudge ganache.
What would be your top tip for using cocoa for other pastry professionals?
Be creative and use deZaan cocoa powder to enhance qualities on your desserts.
What are your favorite flavors for using alongside cocoa in pastry creations?
As I discover deZaan I have been pleasantly surprised and amazed on how many flavors you can pair with cocoa powder. As of now I would say raspberry, passion fruit and caramel.
What is your favorite product from the deZaan range?
What do you like most about cocoa from deZaan?
I love the amazing range of aromas and flavors deZaan cocoa powder offers, it opens your mind and pushes your creativity. Now I can think of cocoa powder as an ingredient that can definitely be the star of my dessert.