From chef to chef
Photos: Nina de Zayas
Better known as the Grand Canyon State, Colorado, in the United States, is home to a unique nature and scenic terrains drawing millions of visitors looking to get swept up in its natural splendor and fantastic
Amazing testimony of the Head of the R&D Department of José Andrés Think Food Group
The Executive Pastry Chef of the Mandarin Oriental Paris loves experimenting with new ideas and says that he can create freely and work with products of excellent quality.
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The English chef, with ample experience in championships, has been the Felchlin representative in the USA for two years.
The corporate pastry chef for the Jean-Georges Restaurant Group, very involved in the hiring of the applicants, does 400 services a day in the different restaurants, depending on the day.
Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in Edinburgh
As Executive Pastry Chef at the three-Michelin-star restaurant, Quince, Gaulin creates delicate and well-executed dishes which maintain a balance between classic and modern.
As Executive Pastry Chef of the Flavor Lab at Walt Disney World, he is in charge of creating and developing all new food concepts.
The Executive Pastry Chef at Mandarin Oriental Hotel Geneva, always looking after the well-being of his team, he creates desserts designed to create delightful memories for his guests.