Search Results for: andrés lara
Artisan desserts with aromas from many cultures and maximum technical rigor
In early September, the Cacao Barry Asia Pacific Regional chef will be demonstrating his pastry in the academy that Barry Callebaut has recently opened.
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.
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 Clemenceau
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 patisserie
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.
Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.
Find a bit more about the amazing work of this genius of the handcraft chocolate
Chocolate will be the star of the class calendar of the center located in Las Vegas.
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.
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.
The establishment, designed by Eccentric, expresses the craftsmanship of this bakery.
With this innovation, chefs can create gelatin shapes easily, quickly, and accurately.
Mountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.
Buttons, hearts, and kisses, circles and squares, stars and pearls. Barbara Luijckx’s brand continues to help professionals create modern sweet arrangements.
In his book, Gourmandise Raisonnée, available at Books For Chefs, the popular chef provides tasty, light, and healthy recipes.
The first professional pastry book by Richard Hawke arrives at Books For Chefs in a bilingual version (English and French).
Widely used as a coloring in fine pastry, ice cream, and confectionery, it was already banned in France in 2020.
After extensive background work, the chef sought out local producers to create this refreshing dessert.