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Cocoa Huatia by Luis David Valderrama, Mil Moray Restaurant

April 18, 2019

From a creamy chocolate and cocoa frumucilage snow, chef Luis David Valderrama surprises the clients of MIL, the restaurant of Virgilio Martínez in the Peruvian AndesMore info

Guillaume Roesz joins the team of professors at l’École Valrhona Brooklyn

April 17, 2019 |

The pastry chef joins the team of chefs formed by Sarah Tibbetts, Derek Poirier, and Paul Saiphet.More info

Registration open for the sixth edition of the C3 Valrhona

April 11, 2019 |

June 30 is the deadline for the submission of applications.More info

Couture Easter eggs in Rome

April 2, 2019 |

La Pasticceria Bompiani pays tribute to modern fashion designers in April with a very sweet exhibition.More info

The next six high pastry workshops in Hangar 78

March 11, 2019 |

The Silikomart classroom will soon offer demonstrations by Frank Haasnoot, Sébastien Bouillet, Etienne Leroy, Claire Damon, Christophe Renou, and Jérémy del Val.More info

Horeca Culinary School

Name of School: Horeca Culinary School

Brief History: Horeca Culinary School is a modern culinary school based in Bucharest (Romania), founded by Cristina van der Schaaf and has a five-story building with more than 950 square meters of space dedicatedMore info

Prisma, by Frank Haasnoot

Long-awaited by the hundreds of followers that he has all over the world, the book alternates emblematic creations which are duly updated with unpublished materialMore info

Four incredible desserts by Cédric Grolet

April 24, 2018

The trompe l’oeil and flavor intensity are the keys that Cédric Grolet demonstrated at a seminar in Barcelona, shortly before presenting his book, Fruits.More info