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To celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.
It was a fierce competition, but in the end the elite panel of judges at the Valrhona C3 North American finals gave the top prize to a pastry chef at NYC’s L’Appart.
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.
Attendees, in addition to trying innovative recipes, will collaborate with the non-profit organization, Food Recovery Network.
The Swiss chef Marzio Monaco and Luca Poncini have come in second and third place in the first edition of this new competition.
Pastry Chef’s Boutique presents, together with the French chef, this exclusive line that reflects the hues of natural flavors.
To meet the high demand for bakery products in the area, it is expected that establishments in the sector invest in technology to increase their production lines.
Debove, who joins the center as an executive pastry chef, will be a great asset for the development of the ENSP both in France and abroad.
The representative of France has won the gold trophy, ahead of Kohei Ishida (Japan) and Maxime Tardieu (Switzerland).
New generation of the emblematic blat chillers range by Irinox with cutting-edge technology
In France, consumers show a special predilection for decorated cakes, made with natural ingredients from a specific origin, and with less sugar, according to PCB Creation.
With the touch of a button, the new application offers technical expertise and customizable tools for developing recipes for pastry chefs and professional bakers.
After winning the competition in 2015, the Japanese team returns to the podium. ahead of China and Italy.