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Chef Frank Haasnoot
October 8, 2013

Frank Haasnoot

Chef Naomi Mizuno
September 25, 2013

Naomi Mizuno

Sorrel, crème fraîche and fir ice cream cake by Blanca del Noval
Conference during Sigep 22
2022
Pasris Christmas Bûche
candidate working on a chocolate sculpture
World Chocolate Masters competition