10 plant-based concepts that focus on transparency
Increasing transparency is increasing trust. All consumers actively look at food packaging, wanting to be informed and reassured about the product, the ingredients and the production...
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Belcolade ambassador Linda Cherem (1986) was born in Mexico City. She’s an executive chef and pastry chef. Cherem describes herself as a creative artist. Creativity, hard work and perseverance are the building blocks that helped shape her early but successful career.
From an early age she was brought up with a fascination for food, flavours and textures. Aged nine, she started making cakes and biscuits to sell to neighbours and she started her cooking career when she was 17. She studied at Le Cordon Bleu in Mexico. And through hard work she was able to travel to Europe, where she began her professional career. She discovered her ability to create healthy recipes and she set up a project focusing entirely on diabetic pastry and healthy foods. At 19, she opened her first manufacturing business, selling desserts without sugar to department stores in Mexico. This kick-started her career and gave her the opportunity to expand her customer base.
