Posts ByAna Rodríguez, Author at so good.. magazine - Page 80 of 89
The Pastry Queen 2016 and many more titles will be decided in SIGEPNovember 19, 2015 | Ana Rodríguez
All-pink pastry art for a contest between professionals from Japan, Australia, Taiwan, India, Russia, France, Italy, Brazil, Croatia and the Balkans will be in the spotlight of the 37th edition of the Salon.More info
“Pâtisseries et Gourmandises, tendances et traditions”: Stéphane Glacier’s new bookNovember 18, 2015 | Ana Rodríguez
Pâtes à choux, Tartes et Tartelettes, et petits entremets gâteaux and many more inspiring creations appear within the pages of this book written by the French MOF.
30 step-by-step desserts in Claire Heitzler PâtissièreNovember 16, 2015 | Ana Rodríguez
The chef’s imagination is reflected in this book, where she thoroughly scrutinizes a selection of unforgettable desserts More info
The UK team that will compete in the Coupe du Monde de la Pâtisserie is confirmedNovember 13, 2015 | Ana Rodríguez
The team will be captained by Andy Blas, who was the ice candidate last year.More info
The eight countries competing in the qualifier for the Coupe du Monde de la PâtisserieNovember 12, 2015 | Ana Rodríguez
We now know the names of the eight countries which will face each other in Geneva in January for a spot in the grand finale of Lyon.More info
Janice Wong will open restaurants in Tokyo and Hong Kong in 2016November 11, 2015 | Ana Rodríguez
The chef, probably the most fashionable pastry chef in Asia, believes that now
is the perfect time to expand overseas.
Salon du Chocolat 2015, a success on and off lineNovember 10, 2015 | Ana Rodríguez
Days after its closure, the first assessments of a Salon in its 21st edition arrive, demonstrating that it is very much alive.More info
The most emblematic French chocolatiers in 2015 according to Le Club des CroqueursNovember 9, 2015 | Ana Rodríguez
At the Salon du Chocolat the names of the Awards du Chocolat 2015 winners were unveiled, a competition where the search for creativity, excellence, flavor, or a master chocolatiers’ know-how are awarded. More info
Jordi Bordas presents B·Concept at the Olivier Bajard’s schoolNovember 5, 2015 | Ana Rodríguez
Chef Bordas’ latest stop to teach his effective method was in France where he was received by a reduced number of privileged students. More info
Orlinski’s Wild Bear: Salon du Chocolat’s surpriseNovember 5, 2015 | Ana Rodríguez
A great six-meter tall chocolate bear, created by the Le Pré Catelan team, caused a sensation among the attendees of the 21st edition of the fair.