The life of a mariner is one given over to wanderlust—the quest for adventure, crossing unseen horizons to secure precious goods—only to bring them back to their home port. This same love of adventure and curiosity defines the brotherhood
Imagine a scene never before witnessed: Sixteen French pastry chefs gathered in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in hopes of being declared by President Nicolas Sarkozy
Singapore held and won the third edition of the Asian Pastry Cup. Taiwan and Malaysia were second and third respectively. And with China, the 4th, they are the four countries classified for the Coupe du Monde de Patisserie in
Nathaniel Reid won the last US Pastry Competition held in New York past February 2010.
Japanese pastry chef Aya Higuchi, settled in Ochiai’s Barcelona, shows one of the most popular Japan desserts, the short cake. Simple but appealing, genoise cake component gives a milder result than classic almond cakes.
The european classificatory for the World Pastry Cup ended with Spain first, followed by Russia, United Kingdom, Tunisia and Morocco
Chef Sébastien Canonne, M.O.F. and World Pastry Champion Dimitri Fayard demonstrate a Summer Exotic Fruit and Ginger Crème Glacée with cilantro, mango, banana, and pineapple fresh fruit ceviche, and litchee gelée. www.frenchpastryschool.com
French team won the 2010 edition, Switzerland was second and Morocco and Argentina were third ex aequo. Italy didn’t participate
France won the XI edition of the Coupe du Monde de Patisserie, followed by Italy and Belgium.
Singapore won the second edition of the Asian Pastry Cup, followed by Taiwan and China