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
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 Andes
The pastry chef joins the team of chefs formed by Sarah Tibbetts, Derek Poirier, and Paul Saiphet.
June 30 is the deadline for the submission of applications.