Pastry Blog & News
Over three days, chefs will visit the nut plantation of La Morella Nuts, attend conferences and enjoy gastronomic dinners.
Jordi Puigvert continues to be one of the greatest ambassadors in his field: the implementation of state-of-the art pastry workshops. This is demonstrated by his incomparable training schedule, which has recently taken him to Greece, United Arab Emirates and Singapore. Now that his book, Evolution, is published and doing well, he is responding to an increasing demand among professionals at the highest level in Asia and Europe.
The projected figures for the next Food and Hotel Asia are astounding: 100,000 meters² of total space, 3,000 exhibitors and 62 zones distributed across 10 pavillions. These figures show the vigour and strength of the region as all the sectors that are taking part in the exhibition are based in South East Asia, with pastry and chocolaterie particularly prominent.
This big international conference brings together the main players in the sector, from the big companies to small farmers and consumers
The schools of French pastry and bakery demonstrate the extent and quality of the teaching they provide in the space traditionally dedicated to them at Europain in Hall 4 of the Parisian show.
A baobab tree surrounded by animals of the Savanna, a wedding cake eight meters high, a theatre with all kinds of performances that will worship chocolate, a shop with luxury products made from candy, a giant moon with blinking eyes and a play area inspired by sweets will be among the highlights of this gigantic edible structure that will occupy a space equivalent to two football fields.
Paris, Tokyo, New York, London, Shanghai…and now Brussels, too, has had the honor of hosting the famous “Salon du Chocolat”, that great festival in which chocolate takes center stage in all manner of imaginable ways. On this occasion and given that it was in Belgium, the great chocolatiers of the country took it upon themselves to elevate the event to levels of elegance that will be hard to beat.
The great festival of world ice cream, Sigep (Rimini, 18th to 22nd January), ends its most successful year yet. For the first time in its long history, a grand total of 173,904 professionals visited the event, a 20.1% increase over last year (almost 30,000 more visitors).
Everything is ready for the opening of the great festival of ice cream, with the World Cup of Ice Cream as the focal point for the media. But pastry is gaining as much popularity each year as ice cream. Sigep 2014 (in the city of Rimini, Italy) will not only be the base for interesting and unique competitions, such as The Pastry Queen, reserved only for pastry chefs, but it will also host a large number of exhibitions and thematic areas related to pastry.
As it does every year, the “Club des Croqueurs de Chocolat” has declared its verdict in the form of a guide containing more than 151 addresses of chocolateries, classified by a ranking of 5 to 1 “bars”. It is a comprehensive review of the temples of cocoa in France and Japan, and was presented for the first time during the award ceremony at the Salon du Chocolat in Paris.