Posts ByAna Rodríguez, Author at so good.. magazine - Page 46 of 50
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.
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.