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Joaquin Soriano

January 8, 2025

Joaquin Soriano

Choux flower with rice paper, lychees, and pear by Joaquin Soriano

Joaquin Soriano

Master Class Academy of pastry arts

August 31, 2022

Joaquin Soriano

Thirteen master chefs and 14 workshops at Asia Pastry Forum 2022

Academy of Pastry Arts Christophe Morel

The frog by Joaquin Soriano

March 10, 2021

Joaquin Soriano

The frog cake with yuzu mousse, ginger, chocolate cheesecake and duja crunch by Joaquin Soriano

Cheese Hazelnut

Joaquin Soriano

August 5, 2020

Joaquin Soriano

Joaquin Soriano:‘Going against conventional wisdom is really interesting’

Joaquin Soriano Pastry Interviews