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Centrifuged strawberries from “El Maresme” by Jordi Guillem

August 10, 2016 |

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.More info

The winner of Valrhona C3 is in the hands of a select group of chefs

July 26, 2016 |

Chefs from Italy, Spain, France and the USA will evaluate the work of the eight candidates eligible to win this prestigious title.More info

Sweety of Milano, the appointment with great Italian pastry chefs, returns

July 21, 2016 |

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.More info

Coconut and lime ball by Phillipe Rigollot

June 21, 2016

The purity of flavors and aesthetic lines defines style of this MOF patissier and world pastry champion. Too in this creation which stand out thanks to their studied simplicity.More info

The magic of Justin Fry won the UPC2016

May 27, 2016

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.More info

Nina Tarasova

The calling for pastry came late, but she has decided to make up for lost time with an unbridled passion.More info

Alain Ducasse Education

Alain Ducasse Education offers international professional programs for beginners, Entrepreneurs and practicing chefs seeking excellence in Culinary or Pastry Arts.More info

Ideas and recipes between cuisine and pastry, by Jose Romero

Ideas by Jose Romero, the fusion between cuisine and patisserieMore info

A new website to better respond to the needs of the professional pastry chef

November 13, 2013 |

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.More info

60 creations by Antonio Bachour

October 8, 2013 | 2

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info