Pastry Blog & News
Once again, Pastry Live turned Atlanta into a capital of pastry cooking. From the 24th to the 26th of August, this great event offered interesting seminars and a handful of various professional competitions, such as the National Showpiece Championship or the Chocolatier of the Year.
The Salon du Chocolat reaches its 20th birthday and makes two almost simultaneous announcements. On the one hand there will be the classic celebration in Paris, from the 29th October to the 2nd November. And on the other hand, there will be a London event, between the 17th and 19th October at Olympia, which will be included in the programme of activities for Chocolate Week.
The Spanish bakery and pastry fair, Intersicop, has set a date for next year’s edition of April 2015, which coincides with Salón Gourmets, and is specifically orientated to the restaurant industry and to high quality gastronomic products. Additionally, two notable national pastry competitions will also take place – the senior MMAPE and the junior CANJOP.
The great Italian exhibition of ice cream and pastry will next year be strengthened by two events running simultaneously: RHEX (restaurant and café industry) and AB Tech Expo (bakery). The organisers expect to beat the spectacular attendence figures of last year’s edition.
Christian Hümbs, René Frank and Xano Saguer bring their own vision for restaurant desserts to this German city, in which vegetables are integrated with other more traditional elements in dessert gastronomy. The event also hosted the elimination round for the Pastry Chef of the Year championship.
Despite its importance, the restaurant dessert has never received the recognition it deserves. To demonstrate the infinite possibilities available to any chef for closing a menu, the Collective, 21ºBrix gathered in Barcelona to dedicate themselves to the task for a full day.
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