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Basic recipes, emblematic creations, and advice from Arnaud Larher in the book, Pâtisserie

March 23, 2023 |

The MOF has wanted to share a lot of practical information in his first book.More info

Bachour Buffets

FIVE thematic buffets by Antonio Bachour: croissant and brioche, entremets and petit gâteaux, fruits and vegetables, choc and petit fours.More info

Jerusalem artichoke tatin with Vanilla Ice-cream by Anthony Hart

March 15, 2023

The chef shows his unique style in this recipe where he presents a tarte tatin with Jerusalem artichoke as the protagonist.More info

Gulfood 2023: trends, Michelin masterclasses, and Dubai World Cuisine

March 10, 2023 |

The fair continues to establish itself as a great showcase for the Middle East.More info

Culinary Institute of Barcelona

CIB is a school that believes that if you do not change, you cannot evolve, and that is precisely what they have been doing with their method since they opened their doors in 2018: teaching people to evolve.More info

Francisco Migoya: ‘Nothing makes us more creative and resourceful as scarcity’

February 15, 2023 |

This Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.More info

The Italian pastry chef Ilaria Castellaneta is crowned Pastry Queen 2023

February 2, 2023 |

The Japanese pastry chef Yui Tateyama came in second place, and the Indian chef Eureka Araujo came in third.More info

Yohei Nakayama

His own patisserie, Eclat des Jours, is a landmark in TokyoMore info

Bread scoring techniques, before and after fermentation. The True Bread Videos (6 of 6)

June 17, 2022

Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.More info