Search Results for: grupo vilbo
L’Art du Chocolatier Challenge 2012 is a new annual competition promoted by Cacao Barry and the Chocolate Academy in Chicago with director Jerome Landrieu as its head. The aim is to appoint the best chocolatier of the year and encourage creativity and artistic design in patisserie and chocolate.
Paco Torreblanca’s pastry, thanks to this great master’s unmistakable style, has become an international, timeless reference. His masterpiece book is proof of that, originally published in 2003, and whose third edition we now present. Its international success and a constant request for it from different countries has led us to republish it once again.
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.
The pastry chef will organize the third edition of the Luxury Pastry around the World event
Spyros Pediaditakis: ‘People are now looking for something special. You can’t serve them the same dessert as before’January 26, 2023 | Jaume Cot
In so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.
These cacao powders, each with their own technical benefits, distinct colors, and flavors, are divided into three specific ranges.
From the first sketches to the technical limitations, this book shows everything that goes behind a pastry creation.
The country, which had won the silver medal during the last five editions, has prevailed with a work based on the wind.
According to research, chocolate is irresistible to most people because of the film of fat it releases when it comes into contact with the tongue.
The fair will celebrate its 44th edition at the end of January in Rimini.
At her patisserie in Hong Kong, chef Asuka Matsubara displays skills gained in top pastry kitchens in Paris and Japan.