More than 80 professional chefs and 130 students participate in the ISH DistinGU-ISH-ED culinary competition
Six very original tea pastries that you will find in Break! by Éric Ortuño Books For Chefs Catalogue Éric Ortuño
Sweet Concepts by Gregory Doyen, now available exclusively at Books For Chefs / Review Books For Chefs Catalogue Gregory Doyen
Luke Frost, new Executive Pastry Chef North America at L’École Valrhona Brooklyn École Valrhona Brooklyn
Mes Flans Pâtissiers by Ju Chamalo, now in two volumes and in English / Review Books For Chefs Catalogue Ju Chamalo
Many chocolate and viennoiserie techniques to be discovered in the 2024 L’École Valrhona Brooklyn courses Antonio Bachour David Briand
Rogue pastry: Eight examples of ‘politically’ incorrect desserts that go against the rules Ángel León François Daubinet