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Cédric Grolet, Marike van Beurden, Daniel Álvarez, and Gabriele Riva are among the chefs who will give courses in the school.
Both chefs, who have an extensive calendar of courses and demos, recently visited the Lavonne Academy of Baking Science and Pastry Arts.
Ten issues go a long way. Ten issues that have helped us to better understand this wonderful world of haute pâtisserie. so good.. magazine has from the outset counted on the favor, complicity and support of everyone, and we want to give our thanks.
This adventure would not have been possible without the eagerness that collaborators have put in each of the published works, and without the enormous generosity you have shown sharing your recipes, your secrets and your tricks.
christophe adam, grant achatz, michael laiskonis, hugues pouget, stéphane leroux, fabrizio galla, francisco migoya, hans ovando, joachim wissler, kirsten tibballs
Design is fundamental, not only to shape the presentation of a dessert but also for everything that accompanies it, which then assists gastronomy in taking a few steps nearer towards becoming a concept that is both artistic and commercial. Jordi Roca, from El Celler de Can Roca, is a specialist in introducing new concepts outside of his dessert creations, such as the take-away dessert or his “Rocambolesc” (ornate) ice creams.