Introduction: Rik Prins
Job function: Area Export Manager
Working at Dobla since: January 2000
Amazing Chocolate
Canneloni's Career
"At 12, baking tarts and making desserts was my favorite thing. A year later, I started formal training, taking pastry courses. After a decade of learning, the lure of adventure took me to Curacao, first head pastry chef at De Hollandse Bakkerij, afterwards I started as salesman and test baker at the local bakery ingredients distributor. During the following 2,5 years I moved into sales in the Caribbiean region and demonstrated pastry in Latin America for Dohler."
"At the end of 1999 I went to the Netherlands to refocus. In 2000 I moved to Dobla as Sales Manager for serveral European countries and in this job my know-how about pastry is still from great value."
"I am active in Dobla's product development forum and, creating innovative products that look handmade. In late 2006 I set up a whole new product line - The Chef's Collection."
"My passion for the craft has grown on different fronts and will continue to do so in the future."
Flauting Chocolate Raspberry
Vision of patisserie
Pastry Chefs should always seek to improve taste and designs with new techniques and colors, the challenge of this fascinating craft. Training is vital for future development. Knowledge lets you invent new techniques and creations and hence innovation.