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Search Results for: james beard awards

Dolester Miles, Belinda Leong, and Michel Suas, awarded at the James Beard Awards

May 10, 2018 |

Chicago hosted a new gala of these awards, dedicated this year to the theme “Rise”.More info

Six bakers and five pastry chefs nominated for the 2018 James Beard Awards

March 16, 2018 |

The name of the winners will be announced on May 7 at the Lyric Opera of Chicago.More info

The 2017 James Beard Awards reward Ghaya Oliveira and Mark Furstenberg

May 18, 2017 |

Oliveira, from the restaurant Daniel, and Furstenberg from Bread Furst, have been recognized in the categories of Outstanding Pastry Chef and Outstanding Baker respectively.More info

Dahlia Narvaez and Joanne Chang, winners at the 2016 James Beard Awards

May 5, 2016 |

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.More info

The 2016 James Beard Awards now has its semifinalists list

February 24, 2016 |

The Restaurant and Chef Committee has selected the semifinalists in each of the 21 Award categories from more than 20,000 candidates.More info

The 2015 James Beard Awards acknowledges Christina Tosi and Jim Lahey

May 8, 2015 |

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.More info

The James Beard Foundation rewards Kelly Fields and Greg Wade

May 9, 2019 |

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.More info

Dainty cake with almond and raspberry by Sarah Tibbetts

August 8, 2018

One of the small format desserts that the chef designed during her class dedicated to modern buffets at L’École valrhona Brooklyn.More info

Modernist Bread arrives at Books for Chefs in Spanish and English

October 16, 2019 |

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.More info

The jury for the North American C3 Qualifiers has been confirmed

May 14, 2019 |

Recognized and awarded pastry chefs will choose the candidate who will represent North America in the final scheduled for Singapore in 2020.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

The eight chefs confirmed for the C3 Valrhona final

December 10, 2019 |

On March 5, 2020, the grand final of the competition will be held in Singapore.
More info

Radix, the journey to the essence of Paco Torreblanca’s pastry

December 9, 2019 |

The acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.More info

Radix, by Paco Torreblanca

The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.More info

Opéra, Cédric Grolet’s new and ambitious book

December 5, 2019 |

The renowned chef addresses pastry and bakery made the moment it is ordered and before the customer’s eyes.More info

Fu Wan and Friss-Holm triumph at the International Chocolate Awards 2019

December 3, 2019 |

The chocolates Taiwan # 1 62% Ping Tung and O’Payo Milk 50% chocolates have been recognized as the best in competition overall winners.More info

Senteur, the lychee, rose and raspberry plated dessert by Lim Chin Kheng

December 2, 2019

Here is the dessert that Malaysia presented at the Coupe du Monde de la Pâtisserie 2017 and which was in the top 3 of this category of the competition.More info

100 recipes by Le Cordon Bleu in the book, “The Pastry School”

November 29, 2019 |

In this book, the prestigious Parisian school transmits all the secrets for becoming a true pastry chef.More info

Great pastry and ice cream competitions return to Sigep

November 28, 2019 |

Events such as the Gelato World Cup, The Star of Sugar and the Italian Pastry Championships will be held again in the Salon.More info

Bûche Applelina with apple, vanilla and caramel by Emmanuel Hamon

November 27, 2019

The Breton pastry chef and chocolatier, who has just opened as director of the ABA school, proposes a perfect Christmas creation for the cold months.More info

Yann Brys designs Evok’s impressive collection of bûches

November 25, 2019 |

The MOF has designed five pieces that faithfully reflect the identity of five of the group’s hotels: Nolinski, Brach, Sinner, Cour des Vosges, and Evok.More info