Maria Fernanda di Giacobbe, chef, master chocolatier, and ambassador of Venezuelan cocoa is the founder of KaKao, Venezuelan chocolates (2004), Cacao de Origen (2013) and Río Cacao (2017). As an entrepreneur and caterer, she was the owner of more than 15 cafés and restaurants in Caracas, including La Paninoteca, an emblematic and pioneering establishment, which combined culinary research with painting, music, poetry, photography, fashion, and theatre. As an artist, she has created culinary installations, exhibitions, and plays that have been shown in museums, galleries, and parks at different locations worldwide. She is the creator of the Bombón Project of San Benito with the civil association Trabajo y Persona for the Entrepreneurs of Chocolate movement and Co-creator of the first diploma in Cacao and Chocolate Management for Simón Bolívar University, Author of the books, “Cacao y chocolate en Venezuela”, “Bombones venezolanos”, “Weekly cooking for young people" and "The recipes of Maria Fernanda Di Giacobbe" from the publisher Libros El Nacional. She was awarded the Great Golden Fork 2015 by the Venezuelan Academy of Gastronomy, the highest distinction that a Venezuelan chef can receive. She also iwon the Basque Culinary Prize in 2016 for the social impact of her work in cacao and chocolate in Venezuela. Discover the model and the challenges of this journey.