Posts ByAna Rodríguez, Author at so good.. magazine - Page 71 of 72
Valrhona USA continues travelling to teach professional pastry chefs and help them reach their full potential. The next destination is Miami and the professor is Antonio Bachour, a pastry chef who shares his commitment to excellence and passion for the craft with this chocolate brand.
The Scène Sucré of the salon continues to grow. This year more than 20 professionals share their knowledge in haute patisserie, from 8 to 10 March in Paris.
The next edition of the competition will be held in January 2017, but this year the qualifiers have begun to be organized for some national teams.
The young pastry chef’s chocolate showpiece, dedicated to the Kayapo indigenous people, fascinated everyone present including the jury, who did not hesitate to proclaim him the winner.
At only 26, Alistair achieved a resounding victory in the qualifying competition, since in addition to winning first place; he also took home three of the individual awards.
Gourmet, mini, aromatic, and decorated. Thus are some of the madeleines which chef Stéphane Bour creates in this new sweet spot in Paris.
This year, the Expo Milano visitor can walk through plantations where cacao trees grow and learn more about this aromatic and valuable product.
The acclaimed pastry chef shares his knowledge in modern patisserie with a European flair in petit comité at the school Valrhona very recently created in Brooklyn.
Next May in Paris will be held the final of a competition that started as a local event and this year comprises 11 regional semifinals with renowned pastry chefs in the jury panel.