A snapshot of the reality of the profession at an international level, with all its nuances and singularities. But above the cultural, geographical and gastronomic differences, each of the articles that make up this publication is an example of professional concern, of nonconformity, of the desire to go beyond and explore the limits.
In this issue 32 we start the journey with a visit to the coldest latitudes, below zero, to discover the frozen creations of four great masters of this discipline, each from their own professional perspective, from the more “pastry” vision of MOFs Emmanuel Ryon and David Wesmaël , to the more “culinary” one of the young Russian pastry chef Artem Grachev , passing through the sensorial theory of aromas of the multifaceted Jesús Escalera . If you survive the frozen temptations you will arrive at the delicious praise of simplicity offered by MOF David Briand , you will be seduced by the apparent innocence of Eunji Lee and you will be surprised by the refined and creative viennoiserie of Nuño García.
Next, Paul Yochum will drag you into the world of gourmet doughnuts, Joris Vanhee will teach you how to work with the freshest chocolate, Michal Kleiber will tell you about his trips to Polish tradition and Nature, and Raúl Bernal and Pol Marginedas will transport you to high-level competition and share with you the work that has made them the best master chocolatiers in Spain. After a jump to the antipodes, you will arrive in Melbourne where Ash Smith will show you his comforting desserts, such as a big hug on a winter's night. From there to Japan, where Jiro Tanaka will introduce you to the suggestive concept of Deligant. And in Dubai, the Orfali brothers await you , who will reveal to you the secret of the overwhelming success of their business proposal in the Middle East.
One of the most unique moments of this trip will be your visit to Julius Persoone , creator of such special chocolates as his Artificial saliva bonbon for throat cancer patients. Ronald García will show you how the Mayan heritage is key to understanding today's pastry making, and the great lady of American cuisine, Suzette Gresham , will welcome you at her Acquarello in San Francisco where you will learn about her delicious history. The journey ends in Malaysia, where you will visit Wei Loon Tan, Jeffrey Tan and the couple Jer Yenn & Jia Y i, all of them exponents of the spectacular explosion that pastry making is experiencing in this attractive country in Southeast Asia.
World's Finest Chef Tools & Equipment