Pastry Chef Videos
Barcelona plays host over the coming days to a new seminar for the Ambassadors of Barry Callebaut
“Over the last few years we have been documenting our projects, collaborations and daily work with the aim of sharing our excitement about our approach to living gastronomy, as we have been doing since we opened Nerua’s.” These are Josean Alija’s words, revealing the reason for making this documentary.
Two men linked by the same goal -creativity an excellence in the sweet universe. Two pioneers in placing the restaurant dessert on the culinary Olimpus. So Good..Magazine is the witness of this moving reunion that includes an emblematic dessert of each pastry chef.
A very funny and innovative way to present the new book of Mast Brothers, available since next 23rd October.
With a course titled “tomorrow’s pastry”, French pastry chef Christophe Michalak came to Barcelona Hofmann’s cook school. This allows us to ask him for his creative vision and know more about his moving to essence, fresh products, without garnishes…
Promotional film for pastry chef Marc Ducobu, Relais Dessert in Waterloo Belgium. Amazing images of their range of products and the way they take care in order to elaborate them.
Exclusive long version of MARCOLINI FROM THE SKY. Discover the world of Haute Chocolaterie… A new way to see his workshops, his chocolates and his stores. Discovery, pleasure, sharing — a truly hedonist approach. The superfluous, magic and a tantalising hint of something, that’s us! Discover our shops: https://www.marcolini.be/#/en/shops/ Shop online: www.marcolini-eboutique.com
The vast potential of artificial intelligence is on the brink to making this possible. The ESADE Research Group on Knowledge Engineering (GREC) is running creative experiments with chocolate chef Oriol Balaguer to prove that computers can be trained to
This season, La Grande Epicerie (Paris) associates with Chocolatier Daniel Mercier to offer an special chocolate pieces collection about Easter. Outstanding moulding method with digital 3D technology
Chef chocolatier Pierre Marcolini vindicates selfmade chocolate since the cocoa beans to the dessert in his participation in ‘Into the Raw’ Fest in Brussels.