Oliver Kita Credentials

• Culinary Institute of America, NY: A.O.S.
• L’Ecole Lenotre, Paris: Stage - Thierry Atlan, Chocolatier MOF, France
• L’Ecole Lenotre, Paris: Stage - Christophe Rhedon, Chocolatier
• L’Ecole du Grand Chocolat Valrhona, Tain L’Hermitage: Stage-Phillipe Givre
• Academy du Chocolat, Barry-Callebaut, Montreal: Diploma - Julian Rose, Maitre Chocolatier

Having a passion for cooking and baking with the perfumes and flavors of chocolate, flowers, herbs, citrus, exotic fruits, berries, nuts, and spices over the last 20 years, Chef Oliver Kita turned his time and focus to studying and training with the top master chocolatiers on two continents. The result is the Oliver Kita line of artisan fine chocolates of a remarkable quality using superlative French organic and Swiss sources complemented by traditional French methods and the finest ingredients. Heavy satin cream, award-winning sweet butter, the finest fruits, low sugar, and carefully selected and roasted nuts are all in an artfully hand-crafted design by Kita.

Kita said he is using organic chocolate as well as fair trade chocolate. “I believe it’s important for the patrons of my shop and anyone who purchases chocolate to align their spending choices with universal and personal values.  A percentage of their purchase is used to support an education project run by the World Cocoa Foundation.
 
Oliver Kita’s philosophy: Aware, Exquisite, Passionate, Joyful, Powerful, Conscious.

Aware
I have chosen to buy chocolate from small, dedicated companies that are aware of their global and local business practices, who take pride in, and are committed to careful, slow processing of cacao from precious bean to well-tempered block. The people who create the chocolate love their work, and the farmers who grow the cacao receive fair deals in trade, for the best beans.

Exquisite
Every day I create artisan chocolates by hand in small batches from my personal chocolate kitchen. Experience artfully designed confections that melt slowly and superbly. Savor the nuanced flavors of the finest organic French, and smooth rich Swiss couvertures. Come visit me for a delight beyond the sense of taste.

Passionate
Pairing creative talent with an expert education, Chocolatier Oliver Kita received diplomas from L’École Lenôtre in Paris, L’École du Grand Chocolat Valrhona,
Tain L’Hermitage, Academy du Chocolat, Barry-Callebaut, Montreal, and The Culinary Institute of America in the Historic Hudson Valley.

Joyful
Discover the secret world inside this box — a place of beauty, works of art, pieces of joy. Fine chocolate, like fine perfume, is an experience of daily pleasure — to be appreciated every day without regret.

Powerful
Buying this chocolate supports human rights. The power of your giving or receiving it is aligned with universal values of the global community. A percentage of the profits from each chocolate we sell will be donated to support an education project of the World Cocoa Foundation to provide better educational opportunities for children of cocoa farmers.

Conscious
Chocolate every day can change your perspective on life. Live it fuller, richer and more experientially. Appreciate, take the time to evaluate and enjoy what you have where you are now.

Interview with Oliver Kita in Culinary Institute of America magazine (Mise en Place), November 2008

Hudson Valley Chocolatier Walk into Oliver Kita Fine Confections in Rhinebeck, NY and the rich cinnabar-colored walls and deep browns of the elegant display furnishing immediately set a tone. You get the impression of quiet luxury and a European sensibility. But step further into the space and you see a huge serviceable marble-topped worktable, a chocolate tempering machine, and shelves of molds just waiting to be filled. At the helm of all of this is Oliver Kita ’89, a man who loves the process of creating chocolate confections, recognizes the importance of presentation, and immediately conveys his all-encompassing passion for his work.

A long-time resident of the Hudson Valley, Oliver owned Heaven Café in Woodstock for 13 years until he felt he had done all he wanted to in the restaurant business. He decided to turn his attention and his hand to chocolate. Determined to succeed, he studied at L’Ecole du Grand Chocolat Valrhona in France, the Academy du Chocolat, Barry-Callebaut in Montreal, and was mentored by the famous French chocolatier, Michel Cluizel. An avid reader and gardener, Oliver says he often gets ideas for his chocolates as he pursues these interests. While watering a violet flower, he has been inspired to create a delicate violet chocolate that melts in the mouth and leaves a hint of violets in its wake. While reading a Pearl Buck novel, he has been moved to create chocolates with an oriental flavor palate. He firmly believes in the health benefits of chocolate, leading him to coin his company’s trademarked tag line Mind • Body • Chocolate Every Day.

Setting and reaching goals is, in fact, Oliver’s trademark approach to life. “Four years ago I set a goal to change my career path and I’m doing it. It’s not always easy but I’m creating a business exactly the way I want,” he explains. Meticulous attention to detail when it comes to packaging and creative marketing is all part of why his shop is such a success. And his roots in the Hudson Valley have enabled him to forge interesting partnership. He recently began a line of “Handmade in the Hudson Valley Estate Chocolates” sold at the great estates along the Hudson River. They include such delights as Clermont Cappuccino (Clermont Estate), Vandermint (Vanderbilt Estate), Fala’s Peanut Butter Bon-Bon (FDR’s Home & Library), and Mills Pistachio Marzipan (Mills Mansion), to name a few.

Next time you visit the Hudson Valley, don’t hesitate to stop in and chat or visit his shop at oliverkita.com.

Nancy W. Cocola Editor/Writer.