Kristen Wang wins the SaloneSatellite Award with her Re.Bean Coffee Stool, which is produced by recycling waste hessian coffee bean bag and coffee ground waste
Fabrizio Fiorani, the pastry chef of Ristorante Luca Fantin in Tokyo (No.18 in Asia’s 50 Best Restaurants 2019), has just been named best 2019 Asian pastry chef for the Asia’s 50 Best Restaurants
The Italian chef is the author of the book "Tra l'onirico e il reale", Chiriotti Editori
The upcoming edition of #50BestTalks will feature chefs Zaiyu Hasegawa, Garima Arora, Bo Songvisava and pastry chef Fabrizio Fiorani, who will discuss key elements that give life to a restaurant.
In photo: "Upside Down Apple Pie" and Fiorani at work (Bononi Production).
At Sirha, Denmark won for the second time in history the Bocuse d’Or
Malaysia has won for the first time the Coupe du Monde de la Pâtisserie in Lyon. The contest was celebrating its 30th anniversary in the heart of Sirha
“Asia Pastry Forum” is the biggest Pastry workshop event in the world
It's an Annual Pastry Event of Academy of Pastry Arts Malaysia, An International group of pastry schools with branches in India, Philippines, Indonesia & Singapore
View the Gallery Photo
The SIGEP platform, ITA Trade Analysts and Agenti 321: numerous means available for promoting the confectionery sector’s business on foreign markets
IEG’s international food service exhibition will also bring the World Coffee Roasting Championship to Rimini expo centre: the great travelling event in which over 20 countries are already participating
19 - 23 January 2019
After 3 days filled with elite chocolate craftsmanship, Swiss Chocolate Master Elias Läderach has won the prestigious title of 2018 World Chocolate Master.
The jury was especially impressed by the consistency of his theme, his perfectionist attitude, and flawless execution.
- The executive pastry chef Yusuke Aoki won the International Final of the Valrhona C3
- RUNNING ORDER FOR COUPE DU MONDE DE LA PÂTISSERIE FINALE HAS BEEN UNVEILED !
- Gelato Pastry Seminar by Fabrizio Fiorani in Carpigiani Gelato Pastry University
- Coccola (cuddle). Chocolate mousse and mascarpone and vanillla cream