Luis David Valderrama: “We are subjected to local availability of the product,... April 12, 2019 | Santiago Corral
La Part des Anges with Chestnuts, Grapefruit, and Whiskey by Yoann Normand April 15, 2019 | Marc Oliva
‘Chocolate Signature’, Cécile Farkas’ first book April 18, 2019 | Ana Rodríguez
Chanson Patisserie by Rory Macdonald March 5, 2019 | Marc Oliva
Kayambe 36%, the ivory chocolate with the lowest sugar content by the Manufactur...
MÁS, by Mario Masiá
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 | Ana Rodríguez
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 | Ana Rodríguez
June 30 is the deadline for the submission of applications.More info
Couture Easter eggs in Rome
April 2, 2019 | Ana Rodríguez
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 | Ana Rodríguez
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of followers that he has all over the world, the book alternates emblematic creations which are duly updated with unpublished materialMore info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
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