Posts ByAna Rodríguez, Author at so good.. magazine - Page 37 of 57
Darren Purchese’s team prepares for Christmas with diverse endearing and magical creations.
The 22nd edition has concluded successfully in terms of attendance, impressive demonstrations by international chefs, and the feeling that the chocolate sector continues to generate a lot of interest.
The chef of the Parisian hotel Le Bristol demonstrates this bûche de Noel in his characteristic clean and elegant style.
The contemporary artist and the brand Le Chocolat des Français surprised the attendants of the fair with an imposing six-meter high gorilla.
The Catalan chef will offer a preview in Cucina.gr of his great book with chocolate as the focal point which tells the story of the two decades of the Chocolate Academy in Spain.
More than 400 guests and over 20 embassies from around the world attended the presentation of this spectacular new 4,000-m2 headquarters with an energy-autonomous vegetable garden.
This historic contest in the United States announces major changes in the regulations for its next edition in March 2017.
A new opportunity for every French chef to distinguish their maison with the most striking and refined creations.
More than 1,000 exhibitors, more than 23,000 attendees, more than 90 educational sessions. The salon confirms its growth after another edition.