Search Results for: coupe du monde de la patisserie
Roy Pell and Christophe Feyt, who have both participated together in previous Coupes du Monde, brought a new perspective to training to try to get to the top of the podium.
“There will be more difficult sculpting tests”. Philippe Rigollot, President of Coupe du Monde de la PâtisserieOctober 14, 2016 | Ana Rodríguez
The Coupe du Monde de la Pâtisserie surprises with many new features four month before its celebration.
Do you want to know the countries will be competing for CMP?
The American team, led by Bill Foltz, has now started training to get good results in Lyon.
The team will be captained by Andy Blas, who was the ice candidate last year.
We now know the names of the eight countries which will face each other in Geneva in January for a spot in the grand finale of Lyon.
In Tokyo and by the hand of Silikomart, the Italian chefs Fabrizio Donatone, Francesco Boccia, and Emmanuele Forcone will show the creations which made them be proclaimed champions in Lyon.
The next edition of the competition will be held in January 2017, but this year the qualifiers have begun to be organized for some national teams.
Who will be the members of the Japanese team for the World Cup of Pastry in Lyon? Discover the spectacular creations that were produced by contestants during the hard-fought elimination round in Tokyo.
Awesome images of the Japan finals for the next World Pastry Cup 2011 in Lyon.
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 international fair will introduce new formats, present five thematic routes, and improve global networks, among other actions.
In a world in constant transformation, subject to numerous ups and downs, so good..magazine #24 offers you an explosion of creations, techniques, and recipes from the world’s leading pastry, and also the very interesting reflections that our authors express in
Mark Welker, Ronny Emborg, Fusto Milano, Jean-Thomas Schneider, Francisco Migoya, Andrey & Ronya Dubovik, Nina Tarasova, Joaquin Soriano, Nicolas Arnaud, Lluc Crusellas & Marta Martín, Akihiro Kakimoto, Laurent Bichon, Richard Hawke, Florent Margaillan, Graham Hornigold & Heather Kaniuk, Luis Amado, Alexei Grebenshchikov, Andrea Coté, Grant Achatz, Pablo Baracat, Luciano García, Gustavo Sáez, Matías Risé, Belén Melamed
For the first time, the school offers online demos for those who want to hone their chocolate and pastry skills.
Starting with Dobla’s All-Time-Favorites, Dutch chefs have come up with ideas to surprise customers in autumn, Halloween, winter, Christmas, and Valentine’s Day.
The competition has completely renewed its organizing committee and has appointed Claire Heitzler and Fréderic Cassel as vice presidents.
Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.
Six months after the simultaneous celebration of these two benchmark fairs for the confectionery and snacks industry, exhibiting companies from around the world have already registered.
1,500 outlets for pastry, bakery, chocolate and ice cream businesses from around the world have already registered.
The original Italian collection can be purchased in its entirety on the chocolateworld.be website.