Pastry Blog & News
Chocolate may well be an instrument to change the world. This has been demonstrated with much effort and passion by the Venezuelan chef Maria Fernanda Di Giacobbe, who has just been awarded the Basque Culinary World Prize for her successful charity projects.
The American team, led by Bill Foltz, has now started training to get good results in Lyon.
The second British National Competition has selected those who will be participating in the grand final of this independent chocolate competition.
The German chef Deniz Karaca, who clearly stood out in the categories of cakes and éclairs, has been proclaimed winner of this new Australian competition, devised by Kirsten Tibballs.
The candidate from Nantes, coached by Vincent Guerlais, presented a raspberry, yuzu, and ginger macaroon.
The third edition of the International Congress has made restaurant pastry, a sector in continuous growth, the focal point through the participation of four top pastry chefs.
At the 26th edition of these renowned awards, Dalhia Narvaez, of Osteria Mozza, has been chosen in the pastry category and Joanne Chang, owner of Flour, in the bakery category.
Five candidates participated in the first thrilling semifinal of the competition, which was held in Achern.