Frank Haasnoot
World chocolate Masters 2011. Author of 'Prisma'
Frank Haasnoot Recipes
Frank Haasnoot Articles
Ten essential books on pastry, chocolate, and bakery that remain as relevant as ever
Reading is necessary to broaden knowledge and be inspired by any trade, especially that of pastry chef. Here are titles that cannot be missing in a workshop.
Twelve Christmas bûches to travel without leaving home
Provence, Paris, and Venice are some of the places that you will be able to savor through our traditional ranking of Christmas logs.
Ten examples of the potential of coconut in pastry
In recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.
All on 26
Twenty-six great chefs are included in so good..magazine # 26, an issue with renowned names such as Ryon, Tibbals, Adam, Haasnoot, Coppel, Metayer, Duvobik, and more, with fifty truly surprising creations
J’Adore by Frank Haasnoot, available in Asia only on Valentine’s Day
The Dutch pastry chef has reached an agreement with pastry chef friends to market his legendary cake in Hong Kong, Singapore, and Seoul.
Melissa Coppel’s school promotes Online Live training in 2021
Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.
Five best-selling pastry books to start or expand your knowledge
It is always a good time to learn and be inspired by books by great chefs. Enjoy reading!
Pastry design does matter. Six trendsetting decorations by Frank Haasnoot
In "Prisma", the Dutch chef displays decorations that encourage you to dream and that add value to any preparation.
Step by step recipes in Frank Haasnoot’s online masterclasses
In his new online store, the Dutch pastry chef teaches creations that can be easily recreated in the kitchen.
Frank Haasnoot fulfills his dream of opening an online store
The pastry chef offers chocolates, molds, preserves, and his book Prisma, and he has already announced upcoming online masterclasses.
Five pastry books to enjoy at home during Book Week
Confinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!
Ten creations with berries to surprise your partner on Valentine’s Day
Strawberries, raspberries, and cherries cannot be absent on Valentine's Day. Here is our selection for a “red” February 14.
The Melissa Coppel School prepares 23 exclusive courses for 2020
Chocolate will be the star of the class calendar of the center located in Las Vegas.
Nine examples of putting basil to good use in pastry
Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.
Horeca Culinary School, the first stop of Haasnoot’s Prisma tour
After an official presentation in Spain, the Dutch chef has started an extensive tour to present his first book. The first stop was this Romanian school.
Prisma, by Frank Haasnoot, goes on tour
The Dutch chef sets off on a tour, beginning in Romania and finishing in China, to promote his first book.
The next six high pastry workshops in Hangar 78
The Silikomart classroom will soon offer demonstrations by Frank Haasnoot, Sébastien Bouillet, Etienne Leroy, Claire Damon, Christophe Renou, and Jérémy del Val.
Horeca Culinary School invites seven international pastry chefs in 2019
Frank Haasnoot, Nicolas Haelewyn, Marike van Beurden, Karim Bourgi, Bedros Kabranian, Martin Diez, and Hans Ovando will give master classes at one of the TOP schools in Romania.
Icep Hotel School Romania will gather great pastry stars in 2019
Vincent Vallée, Johan Martin, Joakim Prat, Melissa Coppel, Frank Haasnoot and Daniel Álvarez are opening this year as guest professors.
Ten years of so good, issue 21 is now here
Yann Couvreur, Ramon Morató, and Davide Comaschi share their latest works and research alongside other chefs who celebrate the tenth anniversary of the magazine with their creativity
The living pastry. Frank Haasnoot presents Prisma, his first book
The great Dutch master chef has launched Prisma, his first book, published by so good.. magazine
Culinary Art School Tijuana prepares a Master’s in Contemporary Pastry and Bakery
In October, the school specializing in culinary arts launches this master's degree in which renowned Spanish, Korean, Dutch, and Mexican pastry chefs will participate.
Cutting-edge technology and artisan crafts in Dobla Vietnam
A visit to the facilities of this firm in Vietnam allows us to appreciate the originality and delicacy of its repertoire of more than 500 different chocolate decorations.
Haute patisserie in the Rumanesa Horeca School
Hans Ovando, Diego Lozano, Marike Van Beurden, Frank Haasnoot, Nicolas Haelewyn, and Martin Diez are the chefs invited to give master classes in 2018 and 2019.
How to prepare for a high-level competition without faltering
The World Chocolate Masters organized a training camp (boot camp) in Berlin with the 21 candidates six months prior to the great finale in Paris. The objective, to transmit knowledge and confidence to be able to face this great challenge. And all this with the help of figures such as Frank Haasnoot, Vincent Vallé, or Yann Couvreur.
Savour Patissier of the Year reaches its third edition
Candidates will be evaluated by Frank Haasnoot, Jerome Landrieu, Dinara Kasko and Paul Kennedy.
A showcase of international chefs at the Atelier Melissa Coppel in 2018
Cédric Grolet, Marike van Beurden, Daniel Álvarez, and Gabriele Riva are among the chefs who will give courses in the school.
Jordi Bordas sets off the Bangkok World Pastry
Patisserie in Asia continues to grow. There is a new training offer from Thailand with some of the most well-known chefs on the international scene.
It matters not where in so good #16
Different backgrounds, complementary disciplines, creativity, and suppliers are things which the protagonists of the latest issue of SG have in common.
Frank Haasnoot’s Dutch pastry for the first time in the United States
The pastry chef showed how to elaborate a number of creations, from an artistic chocolate piece to glasses, cakes, and tarts, in Melissa Coppel and Jean-Marie Auboine’s school in Las Vegas.
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