Search Results for: james beard awards
Lincoln Carson, Juan Contreras, and Zachary Golper are among the candidates to win these awards that have been postponed by the coronavirus.
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.
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.
In “Prisma”, the Dutch chef displays decorations that encourage you to dream and that add value to any preparation.
The next edition of the fair will be held in May 2021, which, under the umbrella of Sirha Food, will once again bring together the two main world pastry and cooking competitions and will deliver a new discourse adapted to current circumstances.
The pastry chef from Normandy returns to La Maison and signs five new creations.
This new collection adapts to the dietary preferences of modern consumers and helps pastry shops create desserts without refined sugar.
The 1,500 m2 facility features the world’s largest chocolate fountain and Lindt store, an interactive museum, a research and development center, a chocolate workshop where courses will be held, and the first Lindt café in this country.
The competition, postponed due to the coronavirus, will be held in person at the Lycée hôtelier Georges Baptiste in Canteleu-Rouen.
The pastry chef succeeds the French Gabriel Paillasson and Stephane Klein.
O unique culinary proposal needs a one-of-a-kind dessert menu, taking care of four foundamentals: taset, beauty, creativity and intention
This is an ideal course for improving baking skills, which counts on a prestigious teaching staff and more than 100 recipes.
To complete this range, the Belgian manufacturer has created a cardboard display for chocolate shops that want to attract the attention of walk-in customers.