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L’Art du Chocolatier, in search of 2016 Chocolatier of the Year

November 24, 2015 |

The preparations have begun for the new edition of this competition, organized by Cacao Barry, and which awards the youngest professionals in the USA. More info

Martin Diez’s savoir faire at the Kiev International Culinary Academy

November 20, 2015

Two years ago, the right hand man of Philippe Bertrand visited the academy, lead by Tetyana Verbytska, to teach a master class in pastry which was recorded in an extraordinary video that is worth watching over and over.More info

Salon du Chocolat 2015, a success on and off line

November 10, 2015 |

Days after its closure, the first assessments of a Salon in its 21st edition arrive, demonstrating that it is very much alive.More info

Car ,,O” Nut by René Frank

October 26, 2015

A pinch od madness and a high dose of good sense. So is the modern pastry of the executive pastry Chef at the three-starred Relais & Châteaux La Vie. A good example: a blown sugar doughnut filled with carrot ice cream.More info

Le Cordon Bleu

The guardian of French culinary technique.More info

Ideas and recipes between cuisine and pastry, by Jose Romero

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

Antonio Bachour

A colorful style attached to vanguard cuisine where floral ingredients are not lacking.More 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