Pastry Chef Articles
Couture Easter eggs in Rome
April 2, 2019 | Ana Rodríguez
La Pasticceria Bompiani pays tribute to modern fashion designers in April with a very sweet exhibition.More info
Thirteen chocolate eggs for an imaginative and full of life Easter
March 22, 2019 | Ana Rodríguez
Masks, children’s games, koalas, rabbits, and pandas. The great pastry chefs come back to surprise us this year with original creations that are based on the traditional Easter egg.More info
Prisma, by Frank Haasnoot, goes on tour
March 15, 2019 | Ana Rodríguez
The Dutch chef sets off on a tour, beginning in Romania and finishing in China, to promote his first book.
More info
Johan Martin: ‘The perfect croissant does not exist’
March 13, 2019 | Alberto Ruiz
The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries latelyMore info
Malaysian CMP Team: ‘Without trust in our teammates, there won’t be teamwork as well’
March 7, 2019 | Jaume Cot
Teamwork,communication, confidence, effort, compromise, and time are some of the aspects that led Malaysia to win the last edition of the Coupe du Monde de la Pâtisserie. More info
Horeca Culinary School invites seven international pastry chefs in 2019
February 22, 2019 | Ana Rodríguez
Frank Haasnoot, Nicolas Haelewyn, Marike van Beurden, Karim Bourgi, Bedros Kabranian, Martin Diez, and Hans Ovando will give master classes at one of the TOP schools in Romania.More info
Wang Sen, the Western pastry style agitator in China
February 14, 2019 | Jaume Cot
Wang Sen opens its outstanding school facilities, Top Chef Union, among them and let us discover how important are for them the artistic side of the pastry and bakery craftMore info
The ‘Blade Runner’ chocolate showpiece by Jiro Tanaka
February 7, 2019 | Reiko Matsuno
Our Japanese correspondant Reiko Matsuno travels to Kamakura to discover this amazing chocolate work of art with more than a hundred elements, most of them handmade without moldsMore info
Chocolate, viennoiserie, dragees, and éclairs at Atelier Melissa Coppel
January 18, 2019 | Ana Rodríguez
Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel’s school in 2019.More info
The theory of creativity in pastry by Graham Mairs
January 4, 2019 | Fernando Toda
The theory of this British pastry chef, called C3D, is based on the combination of three essential components: connectors, elements, and dimension.More info
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