Image Image Image Image Image Image Image Image Image Image

Search Results for: andrés lara

Rice pudding baba tart by Vinesh Johny and Andrés Lara

December 3, 2021

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.More info

‘New-School Sweets’, Vinesh Johny and Andrés Lara’s fertile and fun collaboration

December 2, 2021 |

Both chefs has joined talent, pastry skills and sense of humor to bring out a very unique repertoire of mouth watering pastriesMore info

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

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 |

Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.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

Paulina Borowicz Hardeman : “The trends in decorating cakes and desserts are often the same as those in fashion and architecture”

October 6, 2022 |

The Barbara Decor brand has just launched its catalog number 6 which presents more than 50 new chocolate decoration designs. More info

IBIE 2022 delivers more bakers than pre-pandemic editions

October 5, 2022 |

Exhibitors have described it as the best edition to connect with international buyers.More info

Oh là là!, a guide to navigate the world of doughs

October 4, 2022

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.More info

Sigep 2023 vibrates with outstanding international competitions

October 3, 2022 |

At the pastry level, the fair will host Pastry Queen and the junior championship, among other competitions.More info

Oh Là Là by Yohan Ferrant

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.More info

Rose and Pistachio tea cake by Aabhas Jain

September 28, 2022

Aabhas Jain, the Assistant Director Culinary Studies of the Indian School of Hospitality, puts an Indian twist on the tea cake in this recipe.More info

Carmen Rueda: ‘I have to explain to people that a dessert restaurant isn’t only sugar or cream’

September 27, 2022 |

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.More info

Books For Chefs releases the second edition of Bachour Gastro

September 23, 2022 |

The book has become a Books For Chefs bestseller.More info

Morocco, host country and winner of the African Pastry Cup

September 23, 2022 |

Mauritius and Tunisia came in second and third place respectively.More info

Jordi Bordas & Adrianna Jaworska, the ambassadors of change

September 22, 2022 |

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. More info