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Pastry Blog & News

With our Pastry Chef Articles, you will be the first to find out what the most renowned professionals worldwide are up to: their latest collections, their businesses and their travels, their lectures…

The rule of three, the creative method of Natalie Eng

August 10, 2023 |

For this chef, the key to success in dessert is to keep things simple and elegant, understandable to the diner.More info

Natsuko Shoji: ‘I only make cakes by request. In this way, there’s no wastage’

August 3, 2023 |

Natsuko’s work in the fusion of fashion and art with cooking and pastry making stands out. But also her concern for the environment and the future of gastronomy.More info

3 cocktails to eat by Luis Amado: So good.. #30 challenge

July 26, 2023 |

The chef had to deploy all their magic and knowledge to overcome our challenge.More info

How to apply the false caviar technique according to Jordi Puigvert

July 19, 2023 |

In his book Evolution, the chef not only provides comments and
techniques, but he details the step-by-step recipes for cocoa as well as coconut false caviar.More info

Ruchit Harneja: ‘A balanced amount of sweetness can actually aid digestion’

July 12, 2023 |

The Executive pastry chef of the Musaafer restaurant in Houston proposes a pastry in which he combines the experiences of his childhood and his desire to create healthy sweetsMore info

Jo Barrett: ‘We can change the world by changing the way we eat’

July 6, 2023 |

This multifaceted chef debuts in so good.. magazine 29 with a committed and sustainable discourse that she puts into practice every day.More info

Origin and purpose of Reasoned Gourmandise, the pioneering pastry concept invented by Frédéric Bau

July 3, 2023 |

A pastry with a lot of flavor, textures, which is healthy and without excesses. This is what the French chef defends and which he has also captured in a book, available at Books For Chefs.More info

A meeting to push the boundaries of the creativity

May 30, 2023 |

Dimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info

Lauren V. Haas: ‘Equipping chefs with sustainability competencies will have a long-lasting impact’

May 24, 2023 |

Haas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info

Four recipes to get the most out of the combination of fruit and chocolate by Guittard & Les Vergers Boiron

May 23, 2023 |

Both companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info