- Masanori Hata | Audacious explorer
- Francisco Moreira | Herbarium collection. Beyond mint and thyme
- Boome Ki | Triangular refinement
- Titouan Claudet | The art of sublimating the sublime
- Albert Daví | Individual fantasy
- Frank Vollkommer | Total chef
- Kunal Kathpalia | Indian soul with French accent
- Jesús Camacho | The most pastry-oriented cuisine
- Igor Melnikov | When not being a pastry chef is not an option
- Yazid Ichemrahen | A storybook life
- Carito Lourenço | Pleasure, emotion, and memory
- Begoña Rodrigo | Sweet vinegar
- Brecht van Poucke | Balancing act
- Zhou Xiaohu | That fascinating golden color
- Antonio Bachour | 360° experience
- Brian Boclet | Signature lamination
- Camila García Elizalde | Danish pastries—content and container
- Adrián Ruiz | Magically
- Attila Meinhart | Viennoiserie with res
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