Search Results for: andrés lara
Chefs pay tribute to gulaab jamun, a sweet dish from Indian cuisine, with their very own cafe-style tart featured in the book, New-School Sweets.
Both chefs has joined talent, pastry skills and sense of humor to bring out a very unique repertoire of mouth watering pastries
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.
Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution. I believe that the future is very bright!’March 3, 2022 | Santiago Corral
Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.
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.
Paulina Borowicz Hardeman : “The trends in decorating cakes and desserts are often the same as those in fashion and architecture”October 6, 2022 | sogoodmag
The Barbara Decor brand has just launched its catalog number 6 which presents more than 50 new chocolate decoration designs.
Exhibitors have described it as the best edition to connect with international buyers.
We analyze Yohan Ferrant’s first book which, in addition to vindicating the baker’s trade, is a very useful practical manual in any school and bakery.
At the pastry level, the fair will host Pastry Queen and the junior championship, among other competitions.
Oh Là Là delves into the key ingredients and processes of the bread trade. Includes recipes and step-by-step instructions for 45 products, as well as essential tips and reflections.
The executive pastry chef of Brix Desserts assures that Dubai is in a culinary revolution and defends that the flavor of a dish has to taste like its main ingredient.
The book has become a Books For Chefs bestseller.
Mauritius and Tunisia came in second and third place respectively.
From its headquarters in the south of Barcelona, Jordi Bordas Innovative Pastry Education has become one of the most solid references when it comes to pastry formulation, innovation and the ability to adapt products to all kinds of realities.