Susanna Yoon: “When creating chocolates, we let our humor come through in the ... May 17, 2019 | Santiago Corral
Summer citrus elderflower chocolate bonbon by Susanna Yoon May 21, 2019 | Marc Oliva
Innovation and creativity star in World Pastry Stars 2019 May 16, 2019 | Ana Rodríguez
Chanson Patisserie by Rory Macdonald March 5, 2019 | Marc Oliva
Matfer Bourgeat Spiral Whisk, a great ally in a professional kitchen
MÁS, by Mario Masiá
Brief History: In 1971, Gaston Lenôtre created the first French gastronomy school with the aim of transmitting his savoir-faire to his collaborators so as to perpetuate it as an inheritance. Currently, this center receives more than 3,000 students from France
Xavi Donnay applies at restaurant Lasarte in Barcelona (Martin Berasategui’s) his pastry vision with special care of small formats, taste for innovation and for Asian ingredients
Interested pastry chefs, ice cream makers, and chocolatiers must submit their application before September 30.
The meeting, under the leadership of Richard Sève, Sébastien Bouillet, and Jean-Paul Pignol, was dedicated to market pastry.
Pascal De Deyne: “I like to see each day as a challenge to do better and make customers and oneself happy”May 14, 2019 | Jaume Cot
His childhood was spent in a rural environment, coming from a farmers’ family working in the cultivation and development of milk, wheat and beet, raw materials which are all fundamental for pastry. Pascal De Deyne felt his ‘trade calling’ at