The US Pastry Competition 2018. The Great Race April 19, 2017 | Ana Rodríguez
Illanka abstract by Lincoln Carson with peanut and crunchy mousse April 21, 2017 | Ana Rodríguez
“Le Meilleur Pâtissier, Les professionels”: a television competitio... April 11, 2017 | Ana Rodríguez
Yun Eunyoung, Korean-Style éclairs, always crisp and fresh April 12, 2017 | Jaume Cot
New line of water-soluble powder colors, by Pavoni
30 indispensable ice creams, by Jaume Turró
The French chef receives a new and acclaimed recognition, relieving Pierre Hermé, winner of the 2016 edition.
Nicolas Blouin, a young pastry chef from the Rosewood Mansion in Dallas, left the competition with a $2000 prize.
Ducasse Education offers international professional programs for beginners, Entrepreneurs and practicing chefs seeking excellence in Culinary or Pastry Arts.