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Chicago hosted a new gala of these awards, dedicated this year to the theme “Rise”.
The name of the winners will be announced on May 7 at the Lyric Opera of Chicago.
Oliveira, from the restaurant Daniel, and Furstenberg from Bread Furst, have been recognized in the categories of Outstanding Pastry Chef and Outstanding Baker respectively.
At the 26th edition of these renowned awards, Dalhia Narvaez, of Osteria Mozza, has been chosen in the pastry category and Joanne Chang, owner of Flour, in the bakery category.
The Restaurant and Chef Committee has selected the semifinalists in each of the 21 Award categories from more than 20,000 candidates.
Chicago was chosen as the setting of the 25th anniversary of this well-known awards ceremony in the United States. In pastry, the winner was Christina Tosi, who is known for her creative elevation of American junk food. Jim Haley took the award for best baker.
The owner of Willa Jean (New Orleans) and the head baker of Publican Quality Bread Chicago have been recognized in the pastry and bakery category, respectively, in the latest James Beard Awards.
One of the small format desserts that the chef designed during her class dedicated to modern buffets at L’École valrhona Brooklyn.
This collection, consisting of five volumes, presents a revolutionary way of understanding bread, combining practical and scientific knowledge with ideas that are at the forefront of research.
Recognized and awarded pastry chefs will choose the candidate who will represent North America in the final scheduled for Singapore in 2020.
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 eighth edition of the competition in Paris will take place on June 14, 2020.
The Asian Pastry Cup and the C3 International final will be held during the Salon.
The prestigious competition raises the requirement by changing the rules of participation.
The Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative space
The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.
In response to consumer needs for tasty, nutritious, and responsible foods, the manufacturer presents WholeFruitChocolate, included in the new category of food and drinks, Cacaofruit Experience.
Designed by architect Fumihiko Sano, it has been awarded the 2019 Dezeen Awards in the restaurant and bar category.
The renowned Australian chef has visited the Chocolate Academy in Barcelona to speak with the creative director of Cacao Barry about his passion for chocolate and the future of the industry
In this piece, the co-founder of The French Pastry School demonstrates that it is possible to achieve a good balance of flavors, texture, and simplicity in pastry.
So Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.