Yoshihiro Narisawa. Japan, epicenter of all things January 19, 2018 | Fernando Toda
Raspberry tea with Earl Grey mousse by Elena Krasnova January 3, 2018 | Ana Rodríguez
Pastry will survive January 17, 2018 | Alberto Ruiz
Chocolate art and technique in Stéphane Leroux’s latest book October 30, 2017 | Ana Rodríguez
Chocotemper TOP-11: The biggest compact tempering machine
One week with Yann Duytsche
Candidates will be evaluated by Frank Haasnoot, Jerome Landrieu, Dinara Kasko and Paul Kennedy.
The program of the congress will be structured in three sessions: learn, listen, and lead.
Name of School: T DESSERT International Pastry Academy (TIPA)
Brief History: International pastry school that focuses on teaching boutique dessert with professional skills and artistic design. It defines itself as a platform for all dessert enthusiasts and for people in
This is one of the signature creations that the Valrhona Corporate Pastry Chef North America presented during his latest course at the École Valrhona Brooklyn.
The young Spanish chef and his partner Poli Gómez explain some keys necessary to understanding how to consolidate a state-of-the-art pastry boutique in a place far from the big metropolis and with little familiarity with this family of products.