Search Results for: coupe du monde de la patisserie
France first and Japan second. It was what many of us imagined would happen before it began, but we had to be there to know in which way they were going to delight us and to excite us once again.
The 12th edition of the Coupe du Monde de Patisserie takes place January 23rd and 24th in Lyon, France. During two intense days, the French gastronomy capital will also become the world’s haute pâtisserie capital.
The competition has completely renewed its organizing committee and has appointed Claire Heitzler and Fréderic Cassel as vice presidents.
The organizing committee of the Coupe du Monde de la Pâtisserie has selected the three Latin American countries that achieved the best classifications in the 2018 qualifier to participate in the final.
At the end of June, the award-winning Malaysian pastry chef will teach this class organized by PastryBCN using Zoom
The well-known pastry chef has created two vegan cakes for the occasion: Fleur de Cassis and Rose des Sables.
More than 38,000 visitors, more than 300 business meetings, and more than 100 new products. These are just some numbers of the last edition of the fair in an edition marked by the effort to maintain international interest.
It could not be possible to understand the huge increasing of good and fine pastry chefs in the Asia Pacific Region without him, meet Nicklesh Sharma, the man behind the Academy of Pastry Arts
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.
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.