Posts ByAna Rodríguez, Author at so good.. magazine - Page 43 of 47
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.
Chicago was chosen as the setting of the 25th anniversary of this well-known awards ceremony in the United States. In pastry, the winner was Christina Tosi, who is known for her creative elevation of American junk food. Jim Haley took the award for best baker.
Dominique Ansel has opened a gastronomic space where more than 70% of the menu is served instantly in the West Village of New York.
From the Parisian Pâtisserie des Rêves comes a refreshingly proposal by one of its founders and inventor of desserts in verrine (1994): Philippe Conticini.
An extensive program (workshops, forums, wine tastings, lectures …) and exceptional chefs such as Janice Wong, Ryan Clift and Will Goldfarb to publicize the richness of Indonesian cuisine in three days.
Oriol Balaguer, Paco Torreblanca, Patrick Roger, Frédéric Bau and Pierre Hermé are some of the chefs who wanted to actively participate in the opening of the fourth school opened by Valrhona in the world, the first in the United States.