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.
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
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.
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
Chocolate mousse cream, mascarpone and vanilla cream, and dark chocolate glaze.
By Gino Fabbri Pasticcere
Ph G. Bononi