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The Knam Experience: Step-by-step recipes with Ernst Knam

May 2, 2016 |

The famed chef based in Milan inaugurates a classroom for demonstrations where a small group of attendees can ask for advice and discover his culinary secrets.More info

The Amateur Macaron 2016 will be French, Italian, or Canadian

April 27, 2016 |

On May 21, the winner of this French competition will be chosen, a competition which acquires an international dimension this year with some candidates being from Montreal and Venice. More info

IBIE 2016 widens the scope and depth of their education program

April 15, 2016 |

Among the main additions in its next edition is an expanded education program highlighting the techniques and proven strategies for streamlining wholesale operations, improving product quality and increasing profits. More info

Chocolate mousse with violet Maldon salt by Mario Sandoval

April 8, 2016

The chef of the Spanish restaurant Coque explores the possibilities of Maldon salt in desserts such as mousse that go well with chocolate, mint and violet.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

The history of sugar explained by French sugar beet farmers

March 21, 2016

From ancient times to the present day, this video by CEDUS (which represents French sugar manufacturers) takes an educational tour of key moments that have turned sugar into the reality that we all know today.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