pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

BANNER 1150X150 ITA AGOSTONI

  • fabrizio fiorani anguria
  • H20 slide
  • Jim Hutchison
  • Meg Galus
  • Sean Pera
  • france slider

The executive pastry chef Yusuke Aoki won the International Final of the Valrhona C3


After regional selections and months of preparation in Indonesia, the executive pastry chef Yusuke Aoki, from the Four Seasons Hotel Resort in Bali, takes home the trophy of the International Final Chocolate Chef Competition Vlarhona C3 2018, at the StarChefs Congress on Monday the 22nd October 2018 in Brooklyn, New York.
The runner-up of the only international pastry competition in the US is chef Ettore Beligni from Italy, and the winner of the Press Prize is chef Cyril Gaidella from France.
Read more for the gallery of pre-dessert and dessert

Continue Reading

RUNNING ORDER FOR COUPE DU MONDE DE LA PÂTISSERIE FINALE HAS BEEN UNVEILED !

The International Organising Committee met to draw the order in which the 21 teams participating in the Coupe du Monde de la Pâtisserie will compete during the Finale
held on January 27th and 29th 2019 in Lyon

In  photo: The international organising committee gathered for the drawing lots
From left to right: Christophe Renou, Alain Rolancy, Jean-Philippe Gay, Philippe Rigollot, Philippe Hiriart, Joffrey Lafontaine, Edouard Hirsinger.

Continue Reading

Gelato Pastry Seminar by Fabrizio Fiorani in Carpigiani Gelato Pastry University

Carpigiani Gelato Pastry University presents the 3rd special seminar on contemporary pastry in fine-dining kitchen in collaboration with Fabrizio Fiorani
On 31 October, Tokyo
This email address is being protected from spambots. You need JavaScript enabled to view it.

Continue Reading

ITALIAN GELATO CONQUERS AMERICA

Sigep's 'debut' at New York's recent Fancy Food Show was a great success.
Artisan gelato and coffee played star roles at an experiential stand that intercepted American buyers, distributors and importers

Continue Reading