5 Ideas between cuisine and pastry, by Jose Romero May 20, 2015 | Jaume Cot
Light lychee mousse made with B·Concept by Jordi Bordas May 12, 2015 | Ana Rodríguez
The 2015 James Beard Awards acknowledges Christina Tosi and Jim Lahey May 8, 2015 | Ana Rodríguez
Return of Napoleon in Ducobu May 22, 2015 | Ana Rodríguez
deZaan™ Gourmet launches white compound coating OPAL
obsession, by oriol balaguer
Since 2008, Valrhona Chocolate has organized the prestigious Chocolate Chef Competition, which this year takes place in the United States for the first time within the 10th Annual StarChefs International Chefs Congress
What about chocolate? ‘The truth is that almost everything is invented… The major unresolved issue is bringing the culture of chocolate to the public. This way we would have more demanding customers forcing us to evolve and improve.”, Miquel Guarro answers. He shares his creativity in So Good #13
An extensive program (workshops, forums, wine tastings, lectures …) and exceptional chefs such as Janice Wong, Ryan Clift and Will Goldfarb to publicize the richness of Indonesian cuisine in three days.
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.