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
Loto rice, dehydrated avocado, and coffee jelly.
By Alice Raftacco for IFSE
Photo by Saverio Pisano
The International Chocolate Awards is pleased to announce the Winners of the 2018 European Bean-to-bar Competition, which was judged in Amsterdam, Netherlands, May 10 – June 11, at the Hilton Amsterdam and with ongoing Grand Jury sessions through to August 2018.
The 13th annual StarChefs International Chefs Congress
October 21-23, 2018 | Brooklyn Expo Center
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