Posts ByFernando Toda, Author at so good.. magazine - Page 4 of 6
The last great challenge of the head of Maison Philippe Segond, with three establishments in the Aix-en-Provence region: to be chairman of the jury for the MOF 2015. In So Good 14, he talked about this competition.
Chocolate is currently very much in fashion with a wide variety of initiatives springing up that are dedicated to this ingredient. One example is the Belgian Chocolate Village, a curated museum of 900 square metres, housed in an old chocolate factory.
How to fuse creativity, elegance, Christmas, architecture and chocolate? You can find the answer in the excellent collection that Nicolas Cloiseau, pastry che at La Maison du Chocolat, has prepared for this festive season.
To celebrate the 20th anniversary of the Salon du Chocolat, chocolatier Jean-Paul Hevin created a stunning chocolate version of King Kong with the help of the artist Richard Orlinski.
The candidates will be required for the first time to sculpt a whole block of chocolate and integrate it in their artistic chocolate creation. They will also work with two ice blocks similar in size to the artistic creation made of sculpted ice.
Sigep is, undoubtedly, one of the world’s major meeting points for the ice cream, pastry and bread industries. This exhibition is already preparing its 36th edition, and it has been announced that bread will be playing an important part in it, in response to the important evolution this sector is experiencing.
There are a lot of questions regarding the world of sweets that remain unanswered. In order to shed light on many of these questions, renowned chef Andoni Luis Adúriz and the sociologist Iñaki Martínez de Albéniz have decided to launch a new research project called “The Candy Project”, with the collaboration of the international Slow Food network.
Impressive is the line-up of French pastry chefs that has collaborated in a new charity calendar to support the children with heart defects in underdeveloped countries. Altogether, 12 professionals appear in photos with famous personalities and with chocolate having also a leading role.
After many years dreaming about creating a large-scale event that fuses pastry cooking, theatre and performance, the indefatigable and creative Christian Escribà has been able to realise this dream in Singapore. It was a highly ambitious dream, which has already borne positive initial results, not only in the number of visitors but also in their reactions. Don’t miss the spectacular images from this spectacular event.
Once again, Pastry Live turned Atlanta into a capital of pastry cooking. From the 24th to the 26th of August, this great event offered interesting seminars and a handful of various professional competitions, such as the National Showpiece Championship or the Chocolatier of the Year.