Pastry Blog & News
“Ideas and recipes between cuisine and patisserie” is the long title of the new book by chef and professor at the EPGB, Jose Romero, edited by Grupo Vilbo. It’s a long title since it was probably very difficult to make
The next edition of the competition will be held in January 2017, but this year the qualifiers have begun to be organized for some national teams.
The young pastry chef’s chocolate showpiece, dedicated to the Kayapo indigenous people, fascinated everyone present including the jury, who did not hesitate to proclaim him the winner.
Nicolas Jordan and Jean-Christophe Vitte experienced one of the most magical moments of their lives last Sunday afternoon. They had invested more than three years in the minutely calculated preparation of a tough competition in which all the effort, time and money were never enough. But the two have fulfilled their dreams with the crowning of MOF Glaciers 2015 (dedicated to Georges Michaud). Organized by the Confédération Nationale des Glaciers in France and the Ministry of Education, it is the highest national distinction that an ice cream maker can achieve in France.
At only 26, Alistair achieved a resounding victory in the qualifying competition, since in addition to winning first place; he also took home three of the individual awards.
Rio and Asano formed a team in 2011 called wagashi asobi, where to make both traditional wagashi and creations which draw attention from younger people.
Gourmet, mini, aromatic, and decorated. Thus are some of the madeleines which chef Stéphane Bour creates in this new sweet spot in Paris.
This year, the Expo Milano visitor can walk through plantations where cacao trees grow and learn more about this aromatic and valuable product.