| |
 |
|
 |
Mayana Chocolate was founded in 2008 by chocolatier and chef, Daniel Herskovic. He strives to create confections that are striking in beauty, texture, and most importantly flavor.
Daniel’s culinary roots began in Oberlin, Ohio in 1999. While studying Russian Language and Classical Guitar at Oberlin College, Daniel founded and taught a class on World Cuisine that was ultimately offered for college credit. It was there that Daniel realized that his professional future would be in the world of food. He graduated from the California Culinary Academy in 2000. For the next several years, he trained with some of the finest chefs in New York, San Francisco, and Chicago. He especially attributes his artisan approach to his apprenticeship in pastry and cooking under Chef Paul Bertolli, one of the leaders of the International Slow Food Movement. In 2004, he launched a successful private chef and catering business, www.chefdaniel.com.
To enhance his versatility in both savory and sweet cuisine, Daniel participated in several advanced pastry and chocolate masterclasses at the French Pastry School in Chicago and The Notter School of Pastry Arts in Orlando. Most notably, he studied with some of the most innovative chocolatiers from the United States and France, including Norman Love, Andrew Shotts, and the French chocolatier, Franck Kestener. During his studies, Daniel became obsessed with the world of chocolate and began offering boxes of luxury confections to his catering clients as gifts for their guests. Soon after, demand for Daniel's familiar, yet unexpected chocolates grew quickly, and Mayana Chocolate was born!
In September 2008, Daniel received 7 awards at Mayana’s debut at the Chicago Luxury Chocolate Salon, including "Best in Salon" and "Most Gifted Chocolatier." In 2010 The Chicago Reader declared Mayana Chocolate “Best Chocolates” in their "Best of Chicago 2010" issue. Daniel is very excited for the future of Mayana Chocolate. |
|
|
|
