Ramón Castillo: “If AI can help to work better, I have no doubt that the ice cream sector will embrace it without any problems”
Do you want to perfect your pastry techniques? Books For Chefs makes it easy Books For Chefs Catalogue
Luca Bernardini: “In Italy it is difficult to understand ice cream as a product that involves study, expertise and dedication” ice cream
Xavi Donnay’s five ideas to adapt great classic desserts to a mini format Books For Chefs Catalogue Xavi Donnay
How Raúl Bernal fused chocolate and cycling to become the Best Master Chocolatier in Spain Raúl Bernal so good #32