Let's explore how a former lawyer's analytical mind transformed the art of Brazilian dessert-making. Chef Ane Patrice Treib approaches pastry with the precision of a legal brief, breaking down complex flavor combinations into a formula for the perfect bite.
A Dash of Her Past
After graduating from law school in Brazil, Chef Ane discovered that her analytical skills could revolutionize her approach to pastry. Graduating from SENAC Culinary School, she embarked on a journey that would take her through kitchens in Brazil, the USA, and the UAE. In 2018, she moved to Dubai and opened a traditional steakhouse before joining Nestlé UAE as a chef. Her background in law taught her to examine every component of a dish with scientific precision, leading to perfectly balanced creations that satisfy both logic and taste.
Her Signature Dish: Rio Bahamas Vanilla Cake
Chef Ane's signature dessert is a study in calculated indulgence. Each element serves a specific purpose: the vanilla sponge provides structure, the banana cream adds moisture and natural sweetness, while the dulce de leche glaze delivers rich caramel notes. The KITKAT® Mix-In adds a satisfying textural contrast, and the Brazilian meringue brings acidity to cut through the sweetness. Together, these components create a dessert that's technically perfect yet emotionally satisfying. Her methodical approach to flavor combination and texture proves that great pastry is as much about science as it is about art.