Posts ByAna Rodríguez, Author at so good.. magazine - Page 3 of 41
Professionals and amateurs can now register for the 45th edition of this competition dedicated to plated desserts in restauration.
Both chefs once again demonstrate that they work very well together.
Both pastry chefs have passed the Association’s rigorous admission test.
In Sèvres (France), a lucky few will be able to enjoy this special accommodation measuring 18 m2 with 1.5 tons of chocolate.
In October, the school specializing in culinary arts launches this master’s degree in which renowned Spanish, Korean, Dutch, and Mexican pastry chefs will participate.
The Puerto Rican chef continues to teach his style all over the world. One of his latest stops has been the school run by Francesca Maggio and Luca Montersino.
How is bread made in Germany, Greece, Iceland, Austria, and the United States? In the next edition of the fair you can discover this and more without leaving Munich, with virtual reality glasses.
Chefs from Italy, Spain, the USA, France, Sweden, Canada, and United Arab Emirates will evaluate the work of the also eight candidates.