Posts ByAna Rodríguez, Author at so good.. magazine - Page 41 of 45
In October this Salon, a unique opportunity to discover and taste one-of-a-kind chocolates from different countries, returns.
Dark chocolate is not the only one that is “medicinal”. According to a British study, the calcium and fatty acids present in milk chocolate are also beneficial to health.
Both chefs unite to offer, right in the center of Paris, nougatines, vacherins, Norwegian omelettes alongside ice cream and traditional French sorbet.
After an intense competition, the young pastry chef from Shangri La Shard won the coveted title.
In June, Mindel, Chef Consultant for the Center for Culinary Development, will share his classic viennoiserie vision with modern touches, using Valrhona chocolate.
Vellut, the chocolate Manager for Jean Philippe Patisserie at the Aria Hotel Las Vegas, has been named chocolatier of the year by Cacao Barry USA.
In a few days this prestigious pastry congress begins in Italy. Renowned chefs such as Pierre Hermé, Jean Philippe Darcis, Norihiko Terai or Miguel Moreno will uncover their business strategies to succeed in this artisan craft.