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Search Results for: andrés lara

Parmesan sandwich by Andrés Lara

August 1, 2018

A creative exercise around ice cream. The Cacao barry Canada creative Chef takes here the concept of an ice cream sandwich but giving it an elegant shape as an individual ice cream cake.More info

Andrés Lara

Artisan desserts with aromas from many cultures and maximum technical rigorMore info

Andrés Lara’s Christmas Boutique Hands on at the Chocolate Academy Tokyo

July 27, 2015 |

In early September, the Cacao Barry Asia Pacific Regional chef will be demonstrating his pastry in the academy that Barry Callebaut has recently opened.More info

Lara, Etrillard, Ryon and Fayard in the agenda of courses of the Chocolate Academy Tokyo

November 26, 2015 |

In the first semester of 2016, master classes on puree & chocolate pairing, ice cream & sorbet tecnology, petits gâteaux, and contemporary plated desserts will be organized in the academy. More info

So Good #20

July 4, 2018

Enigma of Albert Adria, Dinara Kasko, Philippe Vancayseele, Gianluca Fusto, Andrés Lara, Melissa Coppel, Oriol Castro, Eduard Xatruch & Mateu Casañas, Patrice Demers, Josep Maria Ribé, Rafa Delgado, Bart de Gans, Ryosuke Sugamata, Marijn Coertjens, Matthew Siciliano, Luciano García, Graham Mairs, Eunyoung Yun, Riley Redfern, Elwyn Boyles, Baltasar Massot, Winterspring, Kévin ClemenceauMore info

so good.. #15

January 4, 2016

miquel guarro, disfrutar, aya fukai, julien álvarez, kirsten tibballs, josep maria rodríguez, samantha mendoza, luciano garcía, graham hornigold, marike van beurden,
ramon morató, eric ortuño, andrés lara & hiroyuki emori, melissa coppel, nina tarasova, une glace à paris – emmanuel ryon and olivier ménard, shigeo hirai, maya revivo,
yann bernard lejard, yves scherrer, zachary golper, U.P., ecole nationale superieure du patisserieMore info

Barry Callebaut opens a Chocolate Academy in Tokyo

July 8, 2015 |

This is the 19th in the world and the fourth in the Asia-Pacific region. Kohei Ogata will be the head of the center and Andres Lara will be based there.More info

Melissa Coppel’s school promotes Online Live training in 2021

January 12, 2021 |

Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.More info

Melissa Coppel. Playing chocolate bonbons by your own rules

April 30, 2020 |

Find a bit more about the amazing work of this genius of the handcraft chocolateMore info

The Melissa Coppel School prepares 23 exclusive courses for 2020

January 10, 2020 |

Chocolate will be the star of the class calendar of the center located in Las Vegas.More info

A new website to better respond to the needs of the professional pastry chef

November 13, 2013 |

We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.More info

60 creations by Antonio Bachour

October 8, 2013 | 2

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info

Break! The definite tea pastry and biscuit book by Eric Ortuño

October 26, 2021 |

The renowned pastry chef Eric Ortuño publishes Break!, a book that opens the channel to tea pastry to show and demonstrate its full potential. A heterogeneous journey through the crunchy product par excellence through both traditional and contemporary proposals as well as from all over the world.More info

Whitelier’s fifth boutique emphasizes the shape and softness of white ​​bread

October 26, 2021 |

The establishment, designed by Eccentric, expresses the craftsmanship of this bakery.More info

Gelecta revolutionizes how texture is made in pastry

With this innovation, chefs can create gelatin shapes easily, quickly, and accurately.More info

Twelve bûches for a Christmas in nature and with winter flavors

October 22, 2021 |

Mountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.More info

Barbara Decor launches new chocolate decorations on the occasion of its 30th anniversary

Buttons, hearts, and kisses, circles and squares, stars and pearls. Barbara Luijckx’s brand continues to help professionals create modern sweet arrangements.More info

Six examples of reasoned pastry, free of excesses, by Frédéric Bau

October 21, 2021 |

In his book, Gourmandise Raisonnée, available at Books For Chefs, the popular chef provides tasty, light, and healthy recipes.More info

Countdown to Iba’s second virtual event

October 19, 2021 |

Following the success of the first edition, a new iba.Connecting Experts will take place from October 25 to 28. More info

Adapt, a vegan and “free” pastry book by Richard Hawke

October 18, 2021 |

The first professional pastry book by Richard Hawke arrives at Books For Chefs in a bilingual version (English and French).More info

Titanium dioxide, banned in Europe starting in 2022

October 15, 2021 |

Widely used as a coloring in fine pastry, ice cream, and confectionery, it was already banned in France in 2020.More info

Apple from Montois and coconut plated dessert by Pierre-Jean Quinonero, professional CFD winner

October 14, 2021

After extensive background work, the chef sought out local producers to create this refreshing dessert.More info