The Next Culinary Star Is Of A Different Kind


Adrianne Calvo author of Maximum Flavor, the cookbook and CEO of Terra Dolci Corporation was born in Chicago Illinois and and then moved to Miami Florida. Adrianne began her culinary business ventures at the age of twelve by baking chocolate chip cookies and selling them at school. Her business took off as she was making $200/weekly selling cookies…until she was caught! By the age of sixteen, Adrianne was voted top ten up and coming chefs in the state of Florida and was the youngest president of FCCLA. At seventeen, she was voted top ten up and coming chefs in the United States. That year, Adrianne competes in a National Pastry Competition held by Johnson and Wales University and gets the Bronze without any formal training. 

Ranking top of the class since she step foot at Johnson and Wales University, Adrianne continued to compete but now it would be internationally. Trained by a Certified German Master Chef she won Taste Down Under (2003), an Australian Culinary Competition that took her career to the next level. Her critically acclaimed dish, would be the star of a dinner at the United Nations and for its Ambassadors. In 2004, she won again and this time the dinner would be for the Ambassadors and for CNN Correspondents, Gourmet Magazine, Food Network, Savuer, Bon Apetit, and representatives from the James Beard house. Adrianne also catered the 2003 World Series for the Florida Marlins (champions) making her the youngest to cater that large of an event. In addition, the young chef recieved the National Grand Prize for “Search for the Seasoned Chef.” On her own, she decided to learn the cuisine of California’s Wine Country alongside Chef Thomas keller.

When Adrianne returns to Miami, she worked for the Mandarin Oriental Hotel making her the youngest chef to work at a five diamond property. At the age of twenty, Adrianne decides to write Maximum Flavor, a collection of her favorite recipes from her winning competitions to the favorites of celebrities she cooked for such as John Travolta, Will Smith, and Diddy.

In November 2005, Adrianne launches the book at Maximum Flavor Live, a live cooking show on a waterfront stage she produced and directed herself. There was music, dancing, and her signature tasting. At the event, she simoultaneously launched her culinary product line – Maximum Flavor Essentials.

In 2006, a business savy twenty-two year old is a successful Author and Entreprenuer. Chef Adrianne has been called “a phenomenom” on national radio WABC and WOR. She has been on FOX Network, Univision, Montel Williams show, and is now a regular on NBC.

2006 also marked a hardship for Adrianne. She lost her younger sister to a very rare cancer. Thus she began “Young Chefs Cooking for a Cure” and partnered with St. Judes Childrens Research Hospital.


Contact Information
Maximum Flavor Essentials
Michael Beovides