Dinara Kasko: ‘Why not? Tasty and beautiful, that’s great’ August 16, 2016 | Alberto Ruiz
Honey and lemon thyme ice cream by Laurent Jeannin August 4, 2016 | Ana Rodríguez
Jérôme de Oliveira’s opening in Polygone Riviera August 8, 2016 | Ana Rodríguez
Low-fat chocolate created in Philadelphia June 29, 2016 | Ana Rodríguez
Guanaja 30 ans, 30 years since a great leap
obsession, by oriol balaguer
In the Alícia Foundation, the chef comes into contact with a laboratory machine, the centrifuge, which separates oil components in different states (solid, liquid, fat) without thermal processes. An innovative technique that has become the leitmotif of desserts like Centrifuged Strawberry.
Chefs from Italy, Spain, France and the USA will evaluate the work of the eight candidates eligible to win this prestigious title.
In September, the general public will be reunited in Milan with Ernst Knam, Iginio Massari, Gianluca di Fusto, Diego Crosara, Luigi Biasetto and other great chefs who set the tone inside and outside Italy.
Now that the organization has announced the dates and the theme for the next edition of the US Pastry Competition, we look back at some of the highlights of the last edition, in which Justin Fry was victorious.
Ideas by Jose Romero, the fusion between cuisine and patisserie
We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.