SO good.. the magazine of haute patisserie w2 - JUNE 2007 'g5u 20 13.2004 oeOlay eis LA yea Produ Seen SoeTHANK YOU x ksue of So Good. rogaine wi Since the § odors... I a oF ou" vis, With no exception professionals eequutore proud 10 belong w of So Cod. so ber of cha he contacted cur publi haw to racking, Saiterin-chieh hale pestve opinion about the magazine M ced that 9 magazine widh such drracorisics wos so necessary the sector; sometheg Me: was a confectionery in the postion it deseres ~ the sume of gastenony’ ay We caimed thatthe sie ‘And thot wos our aim at ae end ofthe hve theta yd the best woyt0 do i project exci since its very daginng would noc have nt been for the potion ofthe sector Obviously So Good. maga toxoy who pense po the hep of a those pmgessioncis who appear & showing the sks ‘exipes and ther work phiosophy wth eveyone are! nether woud wis magazine sun ors, dealers ond sue had seen the ight 20 to especialy ocrewodge the ask best far So Good! to reach professionals al ove she mone them, ad we are happy £0 show our absokite commaemert os wel os our adberers, who have tasted this poriepacon of supp cc We a sincerey ratty esti for everybody inthe sect Final, and once again we woidd tke to reterte ou philosophy: keeping our pages open t of those ho have something to show ard share with her profesional For that fur readers wherever they 7 0 sane ws We remind you that our website ct your csposay, snsopn with the diferent frcheaming issues here and how to obtain the magazne, tho carters in each isue, ist of coleboratos, and so on. ¥e aso hope that you rs conminge 10 use ou webste w send us your sugeestions and co ‘hak you wey muchCONTENTS ne... and gastronomic confectionery & alex stupack, creative control 20 effervescent 32 Christoph lindpointnes @ constant challenge 42 sebastien douillet, the emperor from lyon 52. sigphane glacies commitment and professionalism at its best 60 niche! willaume, “it’s not always @ matter of creating new desserts, ...” 70 Christophe michalak, “I have @ sweet tooth and I’m generous, ...” 78 dominigue ansel, balance as a virtue 86 ewald potter how sweet it is 96 | zumi, walimited passion for chocolate (04 niche! bras, “my personal luxury is nature, silence, time. oan baixas, renovation |22 erico, the revitalizer of brazilian patisserie (30 stef aerts, visual strength [40 osd romero, the value of authenticity [46 idbits 158 Ecole lendive. the temple of gastronomic savoir faire | 64www. w-bakedeco. com ‘When in New York, please visit our showroom at: 6103-15th Ave, Brooklyn, NY 11219, USA - 1-800-525-5556worldwide leader in spray creams and tetrabrick culinary creams for pastry and horeca sectors Cola Dairy Products S.p.A. { PRODUCTS, * [CE alia - tel, 39 0823822111 fox. 39 0823821046 lop. it * wwrw.codap.it » ve A.. AND GASTRONOMIC CONFECRONEY glDOLG. YANN DUYTSCHE'S LATEST SUCCESS, IS A VERY PERSO- NAL THING THAT HE CALLS "GASTRONOMIC CONFECTIO- NERY" AND WHICH IS HIS DREAM COME TRUE.Patisserie d'auteur. © « presse al “he expersse ted krowedge acquired “hough so mary years of learning whch consitute he grees arench and row alow him to off his assicmers a persanaaed confectonery. 3 prissere daeur which he hire” als “gasronomé confectionery’ in the sense, ann Dupreche pons out an itereing irence benwe fen pasry stores of bakeries and resaurans “Shere see rrany reavrantcateganies apd so te commtrmet an choose beforehand whether to go 10 a fastfood ace a pizriaan a cxte resaurart cr aigh say dirdresaurare, Howeverin sions are mde be‘orebard! fectonery no distinc The same approach is folowed st Dole, Yann Duysshe's shop-besress in Sart Cugat del Vals Barcelona, where gasroromic corfecionery or sword conectorery or patisene ort scaly ted beeas, patisene ¢aseur is common pracice. 7 asits author explans"Dele (Catalan forsee’ best embodies uty see ingradierts in a gasroromic sense. ts aterm fre-sryng ‘0 do here towerk th vb in my opinion, puss across servi emai (tea word shar comprises a urbe of shings and at the same tine, defres my profesional identity as ‘wo [aboraseg on this dea, Dyysche deta the sections Of his ofr: "we make cookies. sacks, pasties ice cam ard borbors. Cleary nosing new! Whit we ‘wan for cur customers to reakze that beird hese Products tere «an ating a eae a gssonome Hleqand tha hey ae pot andar products but ‘erereand exc Yn bas feurd Lape: who is sponse for running the shop The res ofthe Dok team is made up of Sie people war suppers i bis wife, Cresina ‘We want people to see that there is an author, a career, a gastronomic idea behind these products, and that it isnt just ‘the standard, quite the opposite, bing in she workshop and wo others nthe shop. ts 4 cofesive team that works perfect gyrebrony crder to put across a commen iden According 22 ‘Yarn hires a bind of patisene thar needs to be vplined because everyshing fs partion and unique For sample, we ake arilefuile fled with vanilla creamy instead of cere piso Thus ie do our bes to explin spi about ie Ertl she ctor reise hat ‘here are deren: ways of approaching she world of confectionary and ths how we do i Dole a gral shop well and clear with an amost ‘otal absence of eeorition and yet it deplays a eat rol and wellplanned lay As Cuyscie sys "We cuscmer what tis ard what & ‘waren’ oeling an elaborate syle Fray weve ended ip witha pracially empy area but than chats when you can Tuy say there is design... when tiv vious to our yes Anya hat what we warts! And in ‘tis area ifs ey to spot Yarn, wearing an impeccable vive unfam serving. He customers. oplshing he pie sronomic iden and onoymg bis cream come au, 's different and exclusive” wedCp bet i ec = Gaeatememars paints: Siena ere ee rat Bake a IPC 25 kw: violet light Ivoire mousse. 1g rik BE Sarees 3 f Seateoaee ii oo oe Silver ngy ple Sear Ie UZtCt baad one heccaw 2 bexweh aor Ser to cbt a mcoth elas goss tecture which wil main {Tate eraliging proces ha Sarna Ad he rence he vba fe eeu eres Whew the dca rite SAT Cipoar Ow the pong whip can ree Ivoire white glaze “Eco 25% a corert % f Sek Cha netv oun SE heme atte ducolse fried ser ce Waser coring whe cobrire a te cc, Hest he reg en 10 XB Stud pour the ers sve the coer raver emai pasty beet pte Po “nif he riser orer to comple he emus. Gea SRESSENTIALINNOVATION IN ©@« CHOCOLATEYAN DUY. sianduja sablé brecon neutral vegetable jelly raspberry ‘yolks’ / liquidized lemonni ALEX STUPACK. EST PASTRY CHEF IN 2003 OR IRON CHEF IN 2008 ARE just SOME OF HIS ACHIEVEMENTS. IN 2004, HEWAS ALREADY CONSIDERED TO BE AVISIONARY.TODAY, AND ACCORDING TO JEFFREY STEINGARTEN - A CRITIC OF VOGUE — HE IS ‘AN UNSTOPPABLE FONT OF NEW IDEAS’ HOWEVER, ALEX STUPAK DOES NOT SEEM IMPRESSED BY SUCCESS. NOWADAYS, HE CONTINUES WITH HIS CONSTANT OWN RESEARCH TOGETHER WITH WYLIE DUFRESNE IN NEW YORK: 'MY HOPE IS THAT EVERY DISH | MAKE IS AESTHETI- CALLY STRIKING IN A NON-TRADITIONAL WAY BUT MORE IMPORTANTLY | HOPE THERE IS ALWAYS A TECHNIQUE ABOUT IT THAT IS SUBTLE, INNOVATIVE, AND UNIQUE’,‘lam fascinated by everything in cuisine but as a pastry chef the opportunity to manipulate is much more pro- found and radical’ " i i sing hi the vp nyo ry cure Asn youn r fp NewYork ane to make his * chan the chet niverse of or a, | warned ‘ je'sph rol media ror ne ren pasry him He is epi ars one romiengimslnat my person a . " ic P wdc reille. _undertre : : rex 1 manpuste nar rested ay! am Sin rach asin ting post n prorurity = 9 uchanere rian na pr mes n mare excing then thats na experience i preg ten 10 express thenhe VALRHONA ae The road to complete chocolate understanding is a long one Here it is in a nutshell. SS ‘new symphonieCARAMELIZED BRIOCHE, GALA APPLE, SAGE, BROWN BUTTER SORBETALEX STUPACK senvens 10 base mixturesfor the brioche pudding Hat the ik 100" Ac she a yok gota ree ne mie wih 2 rom beh Tones un the roche hes socked tp ale hae a there he bo for the thin caramel sheets densin a sucepan ae cook erplee ane ge for the apple paste (on 2 eanfor the smoked pecan nougatine ntne the sigue er he mare Ser Spt er the he Bex two hour De Ine etoptine st nd conwert oo @ P ae prcesor Seren an sig con for the brown butter sorbet for the celery t py ae pee uy the State Break he a oh se rd tore a ag cc kh Seca wlfor the sage foamLes fruits de l'excellence Since 1981 ravitruit has built up recognition by its commitment to excellence, respecting essential values and producing the finest fruit that Nature has to offer. oft 0 Arneyren 55 (0M 7484 0853 Fax 33 onmae tru ua froze rt pees nck Prat grand ono Ei rece rotor avifult.com - wr avituitoCARLES MAMPE He has prove Lacs MAMPEL ISTODAY ONE OFTHE MOST IMPORTANT ICONS IN THE SO-CALLED NEW PATISSERIE IN BARCELONA AND SPAIN. “IN “THE VERY HEART OF EL BORN ST LIVELY AND BOHEMIAN AREAS IN IS ALWAYS POSSIBLE TO FIND SOMETHING AND SURPRISING AT THE SAME TIME. IT IS IS, CREATIVE EFFERVESCENCE.‘CABLES MAMPEL. Me namural sine isa permanens sone of alert Alay prepared to teach ard fewn, ard espeidly 0 parti pte} answer ie never'n to anybody in the wage who wanss £0 consult or propose hin semeting. New tings cn ava be ceed There § days space for innovien, 23 tum shes upside down. Evening can be shen ard everything can moa fssore, He isresiessardihesina sate ct eferves cence caused by best \Vissing Bub the resauran hat Carles Marmpa runs in © Boer, Sarceora sso walkiets a aaprising world regarding she rm ard conteshe presetaions ard the dcr and cocue combnisions And wating tor a second tne after a brief tne means to witness a ew scene. whch auprice wil surely show up agai Wher a new season as an 80 or 90% ofthe cre ations are changed. As ther creator states the pro vcs have to svete, ad the tasctory ie conic red by the seasons as ¢ ronal happens other ‘ypes of sabishmerss EiBom nshe CusatVela quareeSurcdera) cxhers a gusronomico"er bot varied and rich, Besies, his ares na ots oF advantages it © momty habe by young people, wh ely these ones succeed she moss there is a constant fow of peopleard on tp of everyting tis very chen vised by lors foreigners looking for new ons us to afer naar tenes ‘hinges Marpel aSereThe origi wa a sore tha broke wth she raONG MAISROJOcrispy corn with 3 paprikas alpaco mousse with salt flower l intense vanilla sabléemousse of Tanariva-basil-lemon basiblemon infusion genoese bread with Keva and raspberries raspberry spongePastry, Confectionery and Bakery S/gep 31° international Exhibition Artisan Production of Gelato, 23-2? January 2010 Rimini Italy www.sigep.it pene e Rimuinit Y dled Cerin ae wvcea FameCHIRISTOPE| LINDEOINTINER . TAURAN GANCE AND TRADITION S IN TEXTURES, TEMPERA TURES AND S NEVERTHE ESS, CHRISTOPH LINDPOINTNER ENTHUSIASTICALLY POINTS OUT: ‘THIS DOES NOT MEAN THAT | AM CLOSED TO THE IDEA OF MODERN INFLUENCES, QUITE THE OPPOSITE’.s ais ak 2 ee Fh Gregor nero 2 : : een 1 perorongspecacataurant Ikarus W 1 ns designed by different guest ‘ting the trend worldwide are prCHRISTOPH UNDPOINTINgR sponge cake De. buter 11 E Rrguen erkchocobtecovveruee Teco 28) sapshies ® ¢ see Steves Corti he ater ad the choc del Sepritely be egg bi osha th he sup ud Fruliy the ee ol i the chet and i le been ri thet dah reanangsered og wi Pa On Whole em taing et nc abe eB" ee eprotdy mousse Araguani 250g ie 3g phn DHE Argued ek chacobtecovvertum, 7 coon 5g bamyowm so bal and st inthe tn Gracy erly fan et 00°C Wt te cea us ae fli the eu Spread ener he sponge ean tne 1 chocolate glaze 2 5 henyoten BSE Angurd erkchocalte cavern, Teaco tog Amar 26) Wotbergsr coco cram rhe certo a bo ae gry muy th Aran Mi the Absly CAV to ONC an ey ss wel Str he coon {mam nd gee cckze meus wth ie mba ten FE atom sas Araguani chocolate ice cream ong ike SSB Siem nik power 4g apr 2) ghtine power D § mone eS fee 2 ete S80 § Argun dkchocaite covert, 7ok con Heo gp the mil Aée th smmed milk pow 325% (Comtame the sua wth he pane poser ane the imo tarda at 0° When a8 he a g sugars the Foca roe Fly ad the Arg a SC aed te eat up 1065, Quid cc down t0 4 and ave 1 set Ben ae Inve ance ear rice tine PV lps nn sk piper ane chocctte wrsp Wh the Pip t's ecocsting big Comccih ) 1 Argus car ino the pp a ec ow Ero 38°C rere far cs ae cub 53 pore, chocolate spray Ta Burd dk deci coneren wo 5 Saiabter Comte ad mel then spy ano he crack ke ram cy enn chocolate cream “og nik DE Reyoam 1 Fs Ban secs crape 25g cee SO} Rigor at tect 5 ics Calne he ri he emer ane he vais rb 03 bak Sepuriy combine the op yobs ne he sir inept tn eight BX (Gray erally the Aig dae ae pours sa cone mls (Ona Shick ee Sn emu ror the moles leper cess Arai Se (ni revial decals wrap at eae st (Cite we ces and ne tae aso ayes for the rar cone 89 prepare te Sand check car br erg Corte he rik th onthe icine ae the gone ra and tangs bo. ral emu the hxc Farha the meuniere ss ane sheck freeze Wien ren rte othe mele pour sone te Dl the reine the rete te en ete ee Rem ples on pe mabe be Frat stad enz gun era he bl ry the wed rain cocoa powerCHRISTOPH LINDPOINTNE praliné cream saffron ice cream “wg rik marae E toty ow 2B ti pose rere angie (ee so) 3 He ap the ik Mic in he rk pert 29°C Cortine the Heese gcse, fe Agua fe Soa nt erin he gels rt tw he i rime ange Stead a BCAA a the ig sg Sirs he Pra we one Faby a he rs an the cbs fh ‘tip he cea nt tS le Testo cs fepiy coe oun 1040 ane Ie 10 Oe cre rt bling set led wh cal iy red and re orp Scoot rl evar en ba Seder rch praliné - financier SO ped mang pT oketie He Epc ge te 3 § pant nce 0% War up te mang Combine the supine te aggre J) mttaer rang Conia to ea! upto BSTC A the 30g sapahins Preioudh sol ae Uric oe street evel td lee 10 cl Cat i sal rn coben Ay wer in Si the TT nse, te pouceed aug our an the bane the microwave ove powder logatie Conse the Pan rome and eft ate te ec Fyre and sr ur smoct Sagi fi tend ct a prea rrtene haCnhr saffron jelly [aking te nd ake at 3% fr appre (0 minutes SOB sop ac" Leave o coolant about 3 of the cake rt ra 4d 2 § satvonitests Fetorges faa he emncer Wk oa 2g om fre pombe wht ofp el eatier renae are BE fem Comte a te ingens ae ily ede sce, hazelnut brieele nine anc bene te ingest re potent he We Sime hepola thereon Spat rts Cover th chocolat wep and alto hin shea Fre mango confit 5p Mong puree Ped the mang, move the seed and as ni srt ces Ue inser and fe Finck deseslete to rare he mango oped.eo 7aPerLntnh gamete TL HT wy Wome tucon cows tate “pannunacamwseesrres EY) Ce mace www. infrico.com sateinfrico.com: Tel, 0034957 51 1468 =eA aia eu Rey Cae ce Z. eS id oe y Opa e Ly Ip Jenene Sake ry TeerBiel y lao) Waele maceSEBASTIEN BOUILLET. 2 HE PERSON RESPONSIBLE FOR THIS SUDDEN GROWTH |S SEBASTIEN BOUILLET, WHO JO NED THE FAMILY BUSINESS IN THE YEA 0 AND THEN STARTED PLANNING HIS MAGNIFICENT CAREER.SEBASTIEN BOUILLE Sebasien Sovile's career might seem to be develo ping Sis. nroat at a Far paces three new stores ne of them # jgpar.a tearcer™wesaurar®, pasty school admision into das Oessers a comply Fee EA ¥ Se years Hencethe questorswhy has his happened he tha thar ich a dyrrockenng carter 6 any arted shng but planned, Geargit eet realy get sh Sve years ago, Sebasinn acspired Hs siring workng in dierent French pasty shops where row the dferers workshops ard proc syserrs worked those te re a the reslty ofthe confecnnery business andits ur ed potenti When he joined the famly business n 1 year 2000, he started to introduce deep charge vic fr place Boulet foes a very encore ced production and the workshop she at i he sarted buldrg the Maison fn, 2008 be med cut a comprebersive reromation of the shshop at themain store mn La Crow Rousse sua re, by expanding the area to 250 , and opened a led Macaone & Choc rae 2007, the Taye shop vas opened in he presipous sean deparmert soe. in the Shr eighnourho fe eerste pearl ceerenie viel asa store devoted to dhacelite macaroons i> aruary 200 Soule began yee another adver rebut this time fa rape criertec: he opened bhs.onn school the'Giuzeau Ecole where che frm the Mason taught a whole program ofcourse erie sh rouices and experienced chetin need an updatechocolate sponge cake chocolate mousse chocolate creamasa CREATING RE a SYA NYS)STEPHAN GLACIER ONLY "HE KNOWS THE “FORMULA TO BE ABLE TO DO SO MANY THINGS AT THE SAME TIME AND SUCCEED IN ALL THEM. ON THESE PAGES, HE TELLS US WHAT THE CLUE IS: “NOT TO BE AFRAID OF WORKING LONG HOURS”.COMMITMENT AND PROFESSIONALISM AT ITS BESTinterview “| consider myself a pastry chef, not an artist !’”” Why did you decide w become o parry chef? Wht the most important thing for enyone starting fn the pesey rode? What do you think about the fature of arson pasty smoking?Felchlin Maracaibo Clasificado 65% awarded the finest chocolate in the worldYl 30 ent certs, 60 mam in ameter nd 4 men igh joconde sponge cake TTs ep namons powcer 1B conteciners 3 iw 20 ee 3g capuites 3g Gem oltre & ® Rannnnnn ser rated buter “Wi te mone poms he conecprers supa te Nour an Shap in srcin h wd deSpar ‘etki egy ogee hectare ‘he our ga Cay te ri te st care ah he ect aubler spatula hea he rk ae “Spear aoe pot nd bake ot 27 1 aay weed Groner 2AM dus eben ove ar aon 8 baer ara (0g ware a va bess Contin he wate the Srp an te st vrs Lean and rg ‘oabeh Lee to cook serge he vars Lean ae ips the Bean vanilla bavaroise 20g mie BS) badd cram 1S atten 12g Aapyetls og ser 4 gek shets Sb § appear nth i erry dt er an te abil soege ter in an pte he bo ict oy ye a sp rams spur 30 he Teg ker hor Aes hence be re Shebc ing cock 3) OC, Sdn se ab fe pbs ny ‘Sind w le watering dened Sere uur ragaeton and [ey eek fe wtp oma the we seg he oe cont rm zt Og whole eae: Zs Bt ee atin i Gee a i ine Nis poe ae oe Mat the teaver re to 35% nt ad US othe wpe ry {OILAGE the pile aborbe an the the ranahier © he wi pam monTAce AND beconATION. INST Ct CCR BONEE CAME LACK ADE. CH TE DORE CANT ONT Heert on sont RE AMALA ERICH TO CONE CINTRETER WaTHL THE WARALA MARE AND TOP WT PUNGLITAETOcocL AMD HNE AMAUTIUR ROSETTE CEC COUATE MUSE WT) THE AML OFA PING BAG TRB WAT sats creo CHOCCANTTEAD AND ACOWD LEMic rt ccuverune ith the pre an ten 2 Sepa (ote Wien te hp ofa spat spre oer 2 SOc ard 3 rest ore freer. hazelnut dacquoise Bg. eens ip i § Menem 28 fables 2g Gemolure o MB} Guba tates Si he cometary apr nthe hadnt powcr ogee Cline te ep teste tna oar an a he amant a Ggirane winks rer id ah wah tee {ed em er pce he ed ‘pe ugero e mg woe rd he eee oer stone Pat nin 33cm ita nik Remce te ame and stor ath He uated Neco Spies cree spr nt ts st tute tl an abe ag ein vec SGPC wings lor testing oven appro 2 hares, chose am A To eis 8 enemies 300 B Masato ek chxctne Brig he crear toa bea Wk hes ys together wth the ge pour 1 of he cra cnr thee yols ada ol he tear 1 errno the wae ak 5°, Sin oer The caurrune a fo pews are ph 300g eaten [ef Conk 38% rik cocobe ede crear ane pour ue he cue nes i pines mic 2nd stipe erties or at least 4 hour, Vip wi 2 rms fied wih ihe whichever Me dy MONTAGE AND DECORATION. SINEAD ATHN LATIN CHOCOLATE CREAM WTEC HEE A SENUAA OAT THE MERELY TRCN RANCH RAINE RAC TE DACGUDBE ON TOF AND SHIA THE CHOCOLATE GAM GVERALLTHE SURFACE CEE RAPE CIBZET TAN THE RRA ON SHEP OFT ACCEL AMMEN FLAT AND STRAT vcr ze PLACE A Wak COUMTURE HITANAE CATO OF CAD SHALL Hence HIM nti A eHHWEE HosziE ACK ANOTER CHOCCRNIE RECTANCAE CARRIAIITHACHYNTY CELA Dai CHOCOU TRIAD wT A cub nUTTOMLMycook 1.8 Teen Res Retna and blends, fries, boils, grates, chops, mashes Aieaseleot meu ec imicl Poe Oks sis tes Wi — ee MaMa We ete Mui Rea ca eee Ieee ae ee Tee eet eu pro ey www. mycook-pr0.com taurus Sonneee ee COUP DE PATES® AN INNOVATION AHEAD! Know-How Quality & InnovationMICHEL MICHEL! LLAUIIE.. APPEARS IN THESE PAGES AS A PRIVILEGED WITNESS OF THE EVOLUTION OF SWEET GASTRONOMY AROUND THE WORLD. tis woe os o careutine {0 ol Lincs of wortshops ond poussere businesses has alle hum to have o global vsion that he shores taxay with the wears of So Good Macazie. ces 1 protesionas of the Please, introduce yourself My name is Michel Wilaume, Crs an iernstionaly renowned French maser pasty chef and | Ive ny Burcslora, where | provide corsutng services 22 ppasry chefs and cocks fm Spain as well at from abrosd ual say"Tr a pastry chefin a ube jacket fhe the rest of you So, dont be shy because he mere rote fur wel haves My com was created in Septersber 2005, with the alm of provding alrrmade consulting seri (ama shops production centers) shops, resaurans ard banque) resuuran (crea ‘ton ard 8 la are ment) cooking shoals (heared cal and practi clases teaching traning) ting to sccourt thee own 3 Ibische srenth des a uy customized conautng service, which reeds and requremerss is coming concept hat prow allows the busresrran 0 quicy prof fom tis invest as well a5 pur i place amos al ofthe developed ides and products “It’s not always a matter of creating new desserts, but of improving the already existing ones” oped.MCHELWILLAUME Which are the mala demonds of pattry busines set ‘depends on bane to do with developing new produits ond sift crane. Bus. acesrcrg to my expetence (say that improve business, General mest demands product developments not the oly way production or sales i by changing ur pra she way we organize ourselves thatthe business can realy so ep forvard, ane tise even mo ara Generally speoking, woutd you say thet there i © lock of professional knowled- _g6 or business mentality? i largely depends on the se and the courmy fm visting, There are grex: cutural derences ard sha already mans a Ho: Bt |e Sed ic very ervicirg, AS a rus, profesional krowledge cor know how is goed. The problem lesinshor there a lack we Wialedge ef the prccucts shersehas and ef wy and how ‘Hey ae usedin my opionall a ie sential in order so erste per “We can improve production and sales nat only by deve loping new products. We can do that simply by improving our already existing products We can truly take a step forward by changing our practices and the way we orga nize ourselves: because this has a direc expact nour organization ‘within the workshop, proguc quay and customer Which are the latest trends in the sector? Where ‘ore we headed to? Jd say shar wel song back to ote chitdnoo 6 desserts but upding taste and appearance Ling soday’ cooking wechniques inmy case | stay ve ard add apt tase, Porins are beceming sraller and individu cakes are preferred as 4 diet confectionery posible? Can you have {£004 low-fat or low-sugar confectionery? Ofcourse As long as yu keep frrtla balanced ard we noble writes ‘Whar does it toke to succeed in an elite pastry competition? Fulltime dedieatin and a develop potential. And aso seeking the hep of pretee Siorals who have paricipa in thn sort of compe 1 there anything else you'd ike to tell us? Yel Me to ak al the people who tiated ite ‘for the very begring of ths amazeg adverse and who hep me every day to provide a beter serviceMCHELWiLLAun pastry doughpastry dough orange marmalade i fruity praline sable dou ighRobogbo Technology. More than just a machine. AN TAT] sy) (bo Faticularity perfection,CH Hs deste to beter mse his non conicrmiam, hs ‘eagerness to reach the top but special to ay are the qualties hat rade a young apprertce Forma srl, provndd bakery beccme ror only the World Champion, but aso one of the greatest pastry chefs workdwide He was gong t be a draftsman but he scor teled ‘hatthatarnsnc component thiche each possessed in hs you could rd another way another pith 19 show upiinhic ow words'as| had asweee sooth ard | vo was very generous (essential qualties to be a pasty chef, | iraly dicided 20 bucome pasty oe I:is:iue shat compared to other creaive or arte dsopines, pany maling proved bw wth an adc ‘oral smstcton ~ the posbity 10 ofer pleasure > RISTOPHE MICHALAK the others "pleasure for ther eyes ard he possbily 1D arouse their deeper emotions". ses Micha ‘who in that Ine. defnes his acy as that of area ‘or of checelate and sweet emotions" In 1935,he readies a admirating moment in hie gt ‘ering caer. He aiceed in wiring the Coupe du Mende dela Pitsere, together ith Ppp Rig and Fréirc Devil. Covstophe Micralak hirslt refers to hes wicess as“ great honoe for hen and a petzoral acheverrens Ang she most imporeans thins ie tha ite a tee Gr Hust aco an adsiond responsibil becase far shisyourg chet reaching she ‘op snot the only irporsart ching she ral chal | so stay inthe she carer pas cheat che Hotel Para Achenge i Par “I have a sweet tooth and I’m generous. That’s why I became a pastry chef” Pomei . ne den i tis trade 5"%o lear she basis of pasrymalirg mec stuaten =") am post property 20 mur etl over svery—artan pasty 1 poo ing you do and. above alto be absolute pasora tre of ess ar axe tis il * sy wot ne sand. People wil keep on ear As the aeator of tis oun syle and dasgner ofew caeIM MILK SHAKE ingredientsDELICIOUS MEMORIES. senmosurmen 009 cane cousenion my plaza teddy plaza strawberry tareBATCH FREEZERS FULL LINE OF 7 MODELS VB9 MINI & MAXI VB 120 ‘9-quart hourly production and 5 other models 127-quart hourly production * Vertically oriented freezing cylinder provides high capacity, and maximum eneray efficiency. © Clear acrylic freezing cylinder cover allows monitoring Of product while freezing. + Easy access to freezing cylinder when adding variegates. * Time/temperature controlled freezing achieves same smooth texture and product consistency whith full and partial batches. Easy cleaning and simple assembly of parts. 1.800.558.5807 www.stoeltingfoodservice.comDOMINIQUE ANSEL “DOMINIQUE ANSEL HAS FOUND THE APPROPRIATE BAL ANCE TO FREELY DEPLOY HIS TALENT AND CREATIVITY IN THE CONTEXT OF AN IMPORTANT ALi CUISINE RE STAURSNT co PRE NEL STYLI EsDominique Arce ia profesional in methods, who aspires t parection and who knows tht rea hing it ony passe ater mastering abschy all face of hs jobTalert not encugh, and nether is rerity, Sesdes chem i is necesiary 10 ade ries, conroledhnia dscplne and wer: 2 lo of work, esued nthe ven ofa restaurant fh Seni ort of Parc in fis homeland Whenever be bathe charceshe tried his own ices n pastry! ace sionally eked into pasiry ane und cut that there | was Drecslon ard creasty that goes nto baking and des ser the che rervember (Orc he was certain hat hs near .aure wat bourd thr pent abe of de gutrorct: wt Areal moved to Pars where, fer epending one yer atthe thse Feltee he jared the wellinown Mach Fouchor, There, commanded by Christophe Adar, a ever years fest nthe virrotenie ard then wth the tltyleamed the dsoplines of the trade for over ales ind he aes eared one of the secre of pasry: the necessary compensation between fava ‘escre and appearance. Than to healers and ai Inthe would soon assume respon sblsies which fed him so ravel round the world vit the ie rent stcres that Fouchon had, re s2ing new recipes and wring all ‘those youre professionals who ok: fd the fer fe psses on eventing he expe riences she pasion ard she fs ration that his job provdes him ie mageal to sat with ae wth h ee” sirpie, pur ineresens, realy DOMINIQUE ANSEL ——— shate tome ard tase.There a degree of chemistry, and en ache £0 cur work. Me rast under ‘and how each ngrecent wil react e the oth shen apply our arr on top of ecg Diariel Sou invaed Domnque 22 work in New rand vectra kro ork wth him anc degra bir chet pine a his elusive restaurant the aurmer of 2006, in auch ew score, very eran: for a bakery of a pasty stare, showshis best weap abileyto adapt 0 a new plice quiy ard to mpone his tle And always siding to balance, he surs to crete neat esses th elegant shapes ard very precise fers, ‘never more chan three ot Surin the same dit These are perfectly designed recipes and effectively et ito pracice in whi thee ino place or chan ce and nothing is more or less necessary Thee ate ‘reid denser, se ie periect harmcry with Davitt guevorsmic afer: All che has exred fie recogni press to sich an erent that he scon ‘urd himelt need Sos, jo ffom Danis custorers and fom she among the on bes psy chefs ine Ashe sates te connection benween bs sweet crea sors ard Darel Boued’ gastoremic ofr is based fn conigence and freedom an do just about ay shing ke on she dessert mentsas lng ait does rot Invoke white chocolie or bananas. Al olirg aside, evel tect elven everything at he rs art every pec uss my experise and ges me gree freedom 20 f the ques experience, but he crate and ewe, Tha does not mean he does rot fer input on refring ourdessersce suggesting ideasDOMINIQUE ANSE moist chocolate biscuit Song mmole 3 Ete at Se 3g bate SSE machete cps Ma he cele Ak the wt tir he maid ce ffl crrine. Corrine saga ura soy to de Chonda mcr. Ae the aps adie Fry a the checks {his Sk Hos po tne pan eve ae ale st So 0 Bites Gt the atte Ac deter chocolate caramel tulle 4H gwen 286g gheane jes & Coste duct Bi the gcose ae fri a pt 68°C Aad te choceite io fe sgarand sr agcher un iy combined. prea 04 ine pa and coal Beak tr re ites Flr 1b coupe unt conser poe Ug 3 hve, SH sot lye raed a or seme Babe Bor Seprciy Sewer a sig mascarpone mousse Sg eeepc ng catersupe 18 ge boerche 2 | Wace 7g enmcarpone 7 hemp seam Mich pe bao wih wate nd et ake dp ops yoke Cn Mh epee Cook he gsr oJ. ody por Pela whiny wcmte ait A lerbAl te ave Se ‘sip crear vay sft pe Temper te macrpene dea, ta he rains goa ane me fo he piles bor. Fok te wig aca Fesae ana then caso square fa Tor bigot the srs ia lee ruts Ao 0 copy hse oe pg dark chocolate feuilletine 57g eet 409 Care thecobae Fut he fle to mer th 3 pace iashernnt Me he {lds pour ino the ladlshe ard rie meyer ur In Sul Sl feces Spreat eltne a hee pan id the dealt uh set Spare io sed ple lo le ihe chocolate sable 3h gre pce HE lew” 2g ede 3 ft tneser 28g baer Ob wee Cream he buster on ing sap wih poe. St tga ens Sauer sn cou ponent Laser Serpe dom the en the oot rake ar ingens ae aly cert ie Add ear ce od Sad dag lrg sre eye Incorpo wal Spe ough or she! pate ak Shs ‘he dough the tees: = pose on esting ree shoes dau Uses oc pies lie te coughs Foose be ‘café brulot ice cream 2g coke sa $m 58 em 3g vagycks 3g sige aE rib power % G enguoe 2 Etc Soliter 10 8 cog vans pod 2 bron st | § oneoe Ma dam poweer 1 domamn power Bol he mie ans theca. se coe bear mon and range est ard dene aed Cincom ind se otk (Ge Stas te waginery lary gcse an ie creas Stabe i hea yl. Soy pout et Be the oe ‘rear: Por al be ane os bck he po ane cock on 2 Hoa te ore rem agli 288 cae Kore ea the etgenioe San llama ceMOIST CHOCOLATE BISCUIT WITH MASCARPONE CREAM. CRISPY FEVILLETINE. CAFE BRULOT ICE CREAM310 abrupt he wines ae ie ce a gnc rag le amin ite ok rig asp he ovina a Make grup ith he war ae sig ee le ae the ern Cool dd an "= Mb eo i lt they are codes 9 2025°C, Pace a Col fomer ah har pie lor he pin in coke wate rng he agbery pure 0 3 Dian ste rin anon a rrrat and ck Pr nga a eat 135 brio mwa raspberry Swiss GBT a” pewter nee me | § Gosteating fasten ‘Wise the powseres supe and eee wtbestogeierin the bowl clamber Pe te bol oer hin wave ae cock ishing es hee Rerneve the bo fom the ban mark ane pce ton the meer tag with te wri atchrent Whip ur wari in fe coking athe apierry exact Spree wha comb oo ss ee ste pan ne ie the ering a MOT la IO lo 12 rites HeURTO THE Sousts HEAL HULSE AMD VEN URBIOALSna ps, TiMmMara| Winning vy v4 ore uh i World Pastry Champions \ v since 2002 ‘The Ultimate Pastry, Savory & Beverage Ingredient Manufacturing Company!EWALD NOTTER WINNING MAJOR COMPETITIONS ALL OVER THE WORLD |S ONLY PART OF CHEF EWALD NOTTER'S CONTRIBUTION TO THE CONFECTIONARY ARTS. HIS DEDICATION TO SHARING HIS KNOWLEDGE THROUGH HIS PASTRY SCHOOLS IS THE OTHER. How Sweet It IsEWALD NOTTER By Use Shomer fs rota Artreth to chink hat a ratve of Zunch ‘vezi th repuzation = prockeng some worlds best chocolate ard pasties, could her che’ Ewald Nocera ihe wary ac hopes “When | growing Up was rormal hen you appren fad zorake chp fr shreeto cur years choice and choze pany But could un meaty have cho et caper, window decorating oF anyling pat And he nt the only for de tor ths exquate cratsrarshpespeily in pullrg and bowing agar (Nottar his authored to wl te pected books onthe topic "The Texbock er Sugar Pullng & Suge Slowing” and “Das is Zucker —Thath Suga") Notte has wor ed and competed ih over (0 countries le hat wor (5 gle meds weluting ore the 1984 pes in Farida ard arotier shat caine year she ivernazenal World Cale Faire Tokya in 2001, Neter was pa the US. Coupe du Mord sear a ore rarereebe: ie poirs for uga:helping he seam win Sr fold medal in the His ry of the compet den, Bt Notes cont buon +o pastry gee beyond aware ane ipresive edie Since 1982, he has sed he takers 10 help hers get started nthe conectorary business a Europe and the United Sas None hes reason le" warte to + geting ito pastry was om hands he ye Combine that dese wth a talent porieg ore decoraeng and 3 easy to one we pasty Notes his maraged 20 sty passonate a al ese yea abas 7 lt things, he something new or someo ook hole.There he had sha Notes curity she oppornunny to werk wah panny ce Wily PA, renowned for tis sugarpuling sil who took the young Noter under is wing realy bloomed during $s tine and absotoed whatever coud” sys Notte who fen span Ie fee time hefing Pind anc i the process developed his own tle fr war blo rg ard puis in 1962, Noter decided he wanted tobe seep ved, Ladking the means t have his own pasty shop.a then 27-year Notiec opted to open his Sista SSCA.In Zunch ts ko ahs tre ae that be began to compete."At the Degening wher | had the school t was very exert to gp cut ard show peo Je what | could do’ he aye “Bu can be auc 1 compeng, bs them he oi a6 RS remerous aware Coen? mein competing care ex to him TD over come his perves, Nower would sperd hours prepa fing sting the rues of each compton ar back gourds of te judges He would ako anale the wo Whers to fgure out whit rae them win and terme what he could do t tp ther Pls Neter would go over al the possblnes of what cout go wrong ard igure aux how he woud i &."The bere prepared you ate the less nervous you wil be and she bere you wil perform” saye NoweSince 1982, he has used his talents to help others get at his schools in both Eur started in the confectionary busines: pe and the Au despite ho sill pure work ye Notte wellhehas dane at competitions busiess—and a very eapersive one at chit “Compeang eno aver shad, Note is ck to give cred to his iy and tends who have plyed a role Nis uc wk for everybody who helped me cm rot shy torrente al these rears of seachng ‘ul see in Swirl years he ud taught severd guess lessons the pressed withthe Secdom pasry chefs had thee." land creatvty ve” he saya" you rake a se they [Arent] ike, hey sand behind youAC home, sometines t cin be soo traiional otter frst established ISCA in Maryland special fh dhecdite and pasilage decorators and cardy aed supa decorasen for the Culinary ste samed ip our cohte America 2002, Notte teamed up st partner Sevely Carshrer and moved the seh resent lion in Crlanda, Fon song he uviailam and everaually dungng the rare 20 the asthe anal aco) Noten ard he ene of gutted pasty nsrucors aleng wth a varied stlecion sclorary and she (ndarentals of pasty at yew understand the scence bebied @ is easier +9 Jear"says Noten The 2 European Bak and sty Program takes place Monday-Thursday. wit te sched wale to accom les of weeirg sudert more than 16 studens in each, wi Lum in tun eerort wens indi de arian breads cr aires cscs) ches ard tars ard basic proces fer In addon, Not recgrzes the pce of conerience proaucs in te United States world of buy psy chetstocy and cen works cuders to know how to make things fom scratch bu | ako wart ther tohrow how to use corverier 2 produas and 10 be able e diterence pcewise ar qulty the twa"he ays. studerts gridute, he school uses th frdusry cortacs to hep them fne employers ar we hive und ajob or amo everybody Note says prot, "The son t20 vo other pro where you an Rudy and fave a jt ght away" And while in these cough ten be adits she econcmy does have an affect onthe incr. rot wotmied, "People avs wart 2 see something ipechl and unique in pas” says Netter “People rays ware have desserEWALD ingredienes KUMQUATPASSION FRUIT PRALINEingredienes TROPICAL CHOCOLATE PRALINES: : B In patra, arnt aes 13 Be (Snce tie ti he ome to Loire er at and ine Tova ana sf 10 amos sy condsercy, "A a em sl bao Nacsa an fevers Beads Fie oes tm sare cores 0 86% STRAWBERRY-MINT PRALINE ‘eld. 108 ste CEN EARS HODrae erie RNaOi Srl SSO WATTSKOICHI,IZUM| He i he ft Japanese pre winner ofthe asters anc ke the Japanese team to we the second prize of WPIC 2008 as <2 team feats Koel tan always gees atientons fram parteponts 7 conmess, How dhe surprse them ths ume? What kn of wots aid he bring for chocoiate-makng? And thoy see hs creation ond adriee his dstnt sense ofcolo HE THINKS THAT HIS SENSE OF COLOR IS PERHAPS INFLUENCED BY NATURE IN EHIME, HIS HOMETOWN. of Shkok,the sales island inthe lepanese achpelago, Loaed berween Seto inland sea and he Facile Quen Bhime has a mid imate and is lnown ‘or vancus cts ard chesnut. "Urike luir arene wah forests ot ulin. | was neem ane tise inthe heart of prunes hour. Nate tatght sme he real colors ofthe sex the meurtans or ti light and how t9 express them in cenveson” japan has four dearcutseacors and te japanese ae ssi veto changes sensors Hisense of seasors seems heeret That & because he isa son and grandson of ‘Waguti sholan aparese syle confectcrers lapancse syle confectioners make sees inspired by ture represerting each of the 12 months such as hydrangea in une of maple n October: Me Used 1 hap eather apd granither un he left home ae moved to olyo, where e joined she Carfecionary College. He was rot sure in his at year which way 1 follow, whether aparese site or European corte ‘orn hs secend year he sensed shat European asry woud become much more fun inthe Aura Ater graduring st he college, he sarted working at ‘one ofthe most mous pas shops in Toyo He pot she cpporunty 10 mee: and lear from renowned pasty chef incuding Frédéric Ba: who was a cons tanto the shop, leur id "Chocolte rakes you happy with ust ne bre lsreal pleasure fgue cut the delicate balay aces ina fe bonbon a chocelt dent have mud) experiance in chocoaterrating but in oxher ‘words no sterconpe tes me down! we uncemven ‘ioral tols wich | ound at an ar supply store, O° sore or Ferdkedyen sore” Hereer hess io expand hisworld Sofar he has colaberated with some designers ard arcitecs, and *His fil Pe plans to present an ‘edie hat made of chocolate together wah a hat designer. Ard a bigger challenge avats him ths year. He let Cerise’ a pry shop in a subatb of Teky ar bang empl Jed there forine years is own pasry shop ext year“ my shop,| want to nll a showcase chocolte, which | drt have at Ceriset | want 20 be brea oe" et of wishes unlimited ts so goedeNAIL ART CHOCOLATES shell TOOLS WHICH IZUMI USES FOR MAKING CHOCOLA: CARPENTER SHOF A LEEK SHREDOER FROM A ONE.caramel chocolatevanilla and Tonka bean ganache speculoosserawberry jelly lime ganacheWes ny Possioilities ELEC fe ah Wile eta fi y iV &. Fs NIELSEN - MASSEY VANILLAS oe Le io a 3158 28 82 880 | NielsenMassey.com ANTUNES IM Feca A) CUMMNeI (0)fTe] UciMMes oem MRcssH Vi KesIn alc (Sa Ta) UL HSCouverture erate CEA Lore Tati tery & Glaze Decorations Baton Boulange Cocoa Butter bellow Ce lag Praline Paste CACAO NOEL Chocolate ee eee RCO Uy 1-800-727-8791 * www.parisgourmet.com Xavier Noel, Dorninique Noel - Proprietorsi of ca SPR Sking new book ‘© 200 full-color pages © ‘how-to’ articles © innovative products ‘© 100 page gallery ‘Special Offer $25.00 Ineludes dares shining Inesmational siping» S00 Artisan Pastry silicone molds. Plea vist oa cite t mcr seureopy Contact ssa Education Silicone Molds M & Supplies r Joy@ChicagoMoldSchool.com ChicagoMoldSchool.comMICHEL BRAS... WIT! i THE PASSING OFT ME HE HAS BECO ME A GURU AND AN UNDISPUTABLE REFERENCE IN CON- TEMPORARY CUISINEMICHEL BRAS ors ofa deters way of under Michel Grass row able t incorpo in the Aubrac Jet plas his cards with expertise brillars cornitasions oF hi ici envtanmers between nats ard arc Sebasien, rae to Lagu, and faze time ard vegewton are tan 1 Abbeac pliteau which can reat in a spetual ane, ech ard every one of te apace and oon sittacal cecceaatncpchionn isuay wigs er Deas induc she new oparsrens thas die word From his artholog) role Acts the seb. Cito cH Har diver sir tie paca el bn shed sizer in low, and son al ply an equaly —whereminimalirs serves as abace &r role the house service T efnes the spit oF the area. Bras oun word of every ter mein she most NACE whch are only “a combination of element py th lowing she curer trds incor rorger senate rary absraciors beeps the essen of hs sec 2 ia ener, 3 case Sor nature without Sets of ras. inca pro asMichel els us nthe following inervew hve bec 20 24s0n of ‘What does cuisine mean to you? How important is the quality of « product? dubs tha ausne would exist without qualty pro‘Are products like foie, caviar, or seafood an sbii- sition to serve in a high standing restaurant? How do popular products fit in this type of envi= hood rod rot 1:00, brea hese ingreders aves reappear i Hos the concept of luxury changed in terms of your cient’ demands ia the last few years? he chen derma re 4 a oer a placer ae irporan 1s excellence in cuisine synonymous to wealth? What do you think of the tendency to develop new, quailty gostronomicel formulas ot @ lower price? The prices in menus ae higher beca rein the hither demands a certan arourt of erp The NIACS enlighten, excite and question our senses NIA are products which | use t n, to mix, to blend. prea. Is the quality and exclusivity of products secured forthe future? earn split x: firprice,They need to be heart, o be cred What ore you working on at the moment? everything andnthng lay toler dally fe incnsabeny gran. htcher ry collbcracrs our guess What are your projects for the near future? rove cook Lunde era ttaly eorterporar with eve y day,re Sep no Cabo aa Le ‘Tpe he pantie tne oa oa or hanoe Iovasysar ke Fett the gota sss cot ates Me the nite creo fee ca abl pauls Ber 4 rere ool don ‘Ate inthe goin sects ane rich he ercbee Spread et | puthnentsbert Corer uth anther sect ane rl ou 2 inne i ep gen tee Once te chee ae Nore Stren eters rytaizes pumpin ‘a ene (tm weer pitepepe pt dis pens Borers boiling water for thie to four inuies Prepare a syrup with | Ne See eae aetna we fair hence eee ee Saicecencneomenicn eoeseaneeans freee Scere terres Einepreressene ces Sremerenernet ete RET G nen eemtateae chive oil 8 od gripes so Sieteme: Cit ne or pia Pcs ter gute ty eel ae hasta en ain ‘Nba mcrae tar houn canbe tne inrchgwscrors ew dos AUTHE LAST MOMENT. 2 aackewes 1 i of ate ca th cri sii an of ‘la of 3 rm aceon 9p 0 he pe nie WE ie ip OF sre ‘Be, Pace tre chive men ‘a rectangl 0! aap [Sang te arora nly tile pe wih me dive okRENOVATIONJOAN BALXAS Pra fomijun Busnes to sind for ever £0 years mthoutlobhg i essence and prestige. order to reach that i i essotil 1 knew how 10 adape wo the invorcble pas ts and habs, Not oly has Joan Bais been able to maintain tion and the donating marks of 6 frm but he 1s proved sith the openiig af two new stores years. Baikas isthe history of confectontry from Barcelona, Catainesa ad Span. and le represents the wigaeus present thanks t bath renovation and boost camed aut since the year 2000 AS JOAN BAIXAS HIMSELF STATES: ‘IT WAS ABOUT TURNING A FAMILY BUSINESS INTO A COMPANY, NOT A BIG ONE, BUT A COM- PANY AT THE END OF THE DAY’. A COMPANY PREPARED TO STAND FOR AT LEAST 50 YEARS MORE. ihe pasty chop opened act ye the frst hones of borbors danas launched suprising 19 see how is est force four @ecaces her Ad this is bas who had founded Hes shop 1 1958, was among cthee things the precirscr in she preser ation of th arbor as a desired chyc, as a very exparsion Nowadays the company employs over 60 people who cover wie oft inthe felts of pay and chocole making at unger owners words joan Babast was about tur well 2 caerng his png a family burmese nto a compary.rot a big che, beta company atthe end ofthe eaytand thas deran ded applying new criteria regarding the internal orga prewtion and the of the resources, although we had to remain Sith to otf sive and cour ery In that sense, Saas de er a Universit caltes can be o mone rode 2 oped.ter cream and changed the type of almond, but it i till a sara in essence, and the customers are grateful tMILK AND RASPBERRY CREAM milk chocolate truffle cream WHITE CHOCOLATE MOUSSE WITH COCO- NUT AND YUZU Weg Pike cowerure @ 5 rk Of Ghee cman ie gS 2 EAE 2 UN am SG Soria te Bai gi an erty wh te ped 2 ptnsheas ‘Stkero onl xa wrt a lesen tea aly Sis te wippe rare Homogecr ah be 1D 5 sddeduxctie cate 20 fig cm gue 3 2 uaika BE Murdimeast raspberry-chocolate gelee “ag fam Ppa hse by oy he i te ape enc 3B mance cawerure {Bele gabe ating eno 8S Ace He geuth 3 asters deca prety Ses ant ds Fer ere nr he ‘ihe iron test AE lh fa rear the yuas fesh and the lime ars. ies SIeCeUE MAL NN THE WHITE CHESCCANTE HOUSE AND TRRRITHE Hou Urabe Downs ANGLE rWIMHATHINLATR CF Imoy SALW ASHER CE BASE CHECEUSE FALE THE THLATE CREAM AMD THEN ALD TE APRTIC SEAN CHL TAL EAL ATHUA SEONEE CA 6easenege Hee onetde ee0rsooe Products for the manufacture of confectionery and ice cream For over 50 years, we have been developing and supplying workshops with high-quality products and raw materials. are backed up by our reputation within the industry and among customers in our country and overseas, as well as by the quality seals awarded by the European Union. ® Hard egg yolk Sweetened yolk topping for cakes ‘Sweet potato filling Rapid albumin Baking marzipan © Soft egg yolk ® £99 yolk for decoration © Almond crocanti @ Castor sugar and moisture ® Custard Enews en (raiInner BeautyTHE REVITALIZER OF BRAZILIAN PATISSERIEFLAVIO FEDERICO He ious the favers of hs country as nobody ke does alto the arom, and the Mgetens of an underexported gastronomy. And he han cles thor by using the mac techniques he faorned whe recebng hi ttarng at FEcoe Lenkere (in Pars, France) and winle working coge ther with other profesionds acclarmed in ther counties and overseas, That was «relly beneficial combinctan ond with suprising resus. HIS CREATIONS, MADE WITH PRODUCTS SUCH AS CUPUACU, CAJA, CACHACA, CORN- MEAL, ETC., HAVE THEIR OWN IDENTITY AND PERSONAUTY AND LINK MODERNITY TO. TRADITION. avo Federico 's ove ofthe most refined ane ranouned chefs 9 Brazil He was bom t0 an italon fama sated in So Poul ond when he ‘nas ony sx yours old he mae hs oum desserts. Nowadays he runs Sédaces, an imeratve cn excise fn far which he ofers ns 108% arta seers and hes natural Baboes and ie amam,Fedenco pears he cites a an dative ond safest wry. He has been chosen t0 updo te the tration Brozion ects wih a conterporaty ound! one ath the responsibly to respect hs people's essence and gustrananic Per sore, Why did you decide to become a posry chef? Tey wr an Kin ary ae pew pte 10 te sie sneskr my grandee ho was a fart: ook Not suring ac ls prota sets an pases eat the mca of rg Macs aceon oll 0 thse Seth Are Whats the most important thing inthe pastry trade? ebeve chet sain pune take ope py aed intend of emery dies | can remeber ly aig 0 charge my sed cites for cts and ike In med Av the ge |, tes gan ing ive 10 rk cas a pes forthe cs, Aer raking and sing many cokes for parte, Wow | sent 0p Fo te on asin ne when How Yhappeprople wee hen epee rg gn pes What do you find most foeineting in your ob? To meta aint to new ort wy ha ng sees to people’ aes 8 ara hn powet thsem sions art nko abetiricb tur oe whi esis apne ae! res when pple gue gee oe How do you define your deers? Fy cemirs ae spite contemponny ond espe new combisitons of tera Boab ep fecurg on the wos of cur pal gv er ror than 6 ears of eveoping thse aioe combina sks, cur bsires ts become recognised at a create cine 10 rex pase Cor cates ae hey vay tell as to anand hey ert ral Ech yw prvi woncerd oc! o the caste Thi the asim hou oti yu ae nat mk tir your puary arblion fo look for TV appearances er rage coverage jouwi se yourfoas of making good Whot do you think about the fature of arson postry- making? My opin ha ran pry i hs tof rae 18 ew because nod has made a mace to cree per Spt Fc on at oe 0 di comand ok one who pk the cece spi our eng and mobo Yee AS the sae ne, a ro sag you shea fal inpvererts Tne ire Le ip rece or marae ver the Hien Hsin ‘um gres us more re otk bet rete te Tete el mane bese of nen ed rs and ing: es 0 oe as ed Le oped.caipirinha ganaSWEET SAMBA6 : b 88.8 SHE He 2 & Fervor Bel an et con pr ‘yale flour with palm oil Se pina 1) clove tr Heat he on ig pn a they ar and 1m tocvee {cr oraruis fe apa i oe ne rues ul the supa srs aren, [eri ool cole "Mich pup wih the pel he ugar the wate an the dc ac. Let cok in cooper par very how heat anil reaches SS (bor one ens), sweet corn cream > f imran Se wnt ma con sapere sap (pln leae (3 gra) eeee Par he gel eld wert en Hea thecretm lh the cocrat mba he com: Hon ita pas trough aie meh, Bol he meu a the apo de, Fre Re the st sr i he Coctitier 6 heuresnd wlipto sc pe ‘cashew nut tuiles 0g emnanp lated ae et cashew rs Lice the crm rp te micron Bunk na Spain ip ah en Bik ins ewe (INC certo rl pt a, [Celcom ne an nae= —Z == See ——— HPL S a“ fwwewpuremniclicom info@puremiel.comESPANA TRADITIONAL PRODUCTS FROM BOUNTIFUL SPAIN WWW, mAtiZESpANA.ComSTROSS TagW2tEE AERTS ate Contr Superusor of Bekcolade Chocolates. a symbol of matunty end ere wal whch be explores new presentations. ONTHE ONE HAND,THE UPSIDE-DOWN BONBON LOOKS LIKE A BOWL CONTAINING ATYPICAL CREME BRULEE TOPPED WITH CARAMEL OR CINNAMON. ON THE OTHER HAND, THE ‘DOMED’ BONBON COMBINES TWO VERY DIFFERENT FLAVORS AND TEXTU. RES, AND AT THE SAME TIME IT IS ATTRACTIVE DUE TO ITS UNUSUAL FORMAT. CCosey bound 10 hs country’s pastry ewel Belgian chocolte, Sif Aerts knows depth about 9 product whch ws absolutely papular ard is ruferuuers wore, Ths the weaaon why & so interesting ta wove these ine ‘ins in dhe very heart ofthe Belen chocolate saclay. an igerven he tes us obsur hs personal vison of bonbors 19.98 proved ins bonbons ta wide range of couverture a our | am ac tht acon proctcts wl aways be mre spoof efaent orgs m whch any chef can fine an stun imavasors. But & we lok Bick 19 57 ‘ myportant & ual urength the nh which man gate or pasion fut hac been ad some row they are par ofthe bal Which ae the limits a forianovotion in the flower New opportunities are arising in which people ‘ond format of bonbons? offer bonbons in situations diferent from the usual ‘ones (oF @ present os « take-away in o shop.) I Bel toe. becoming & hat to tere a cee gether wh bonbors mari t2 eieren: wn (He laughs) Thee are no ch with more thn "a Bekolace. we work wih Crea to abtan a Manx Th rretanbon wy. Wer the meal yu get a {he ype of choco in te center ane han fd out aSsorment along wath se wine shat mares the, oped.passion m: ’ango 2nd ganache ugand: ingredientsNV Belgian Sweets Design SA, Packaging for the best chocolatiers in the world —$$$$$<$§ nee 1008, ——_________—= } : ) 3 cH N.V Belgian Sweets Design S.A. Av Zénone Gramme, 16-1480 Saintes. BELGIUM Tel + 222 299 0909 -Infosad ne -wwninecthsWQSE.BROM ULD WE LOOK ERQ A SUBSTITUTE IF THE ORIGI- NAL IS AT OUR DISPOSAL? scct is she phiosophy that José Romero, texcher atthe Pasty School of Boraeiono’ Posty Trade. comys 0 the publ. Oysters cover ond foe ore sree noble ngredents which one can find in the finest food as tocragy. tis tue that thei pace forty hgh but i also tur the there il lays be customer wi wil anc renounce the pleasure of matey cate n pt ot eta bgpiny epeny i" happen 1 be less expensive thon expected o ther profubiky turns aut to be cory {ovr AVERY INTERESTING SPECIAL FEATURE TYPICAL OF ROMEROS PASTRY-LIKE APPEARANCE DESPITE BEING SAVORY PRODUCTS. AN, A TOASTED’ MERINGUE, A TURRON OF FOIE WITH CHOCOLATE PED CAVIAR BLINI ARE SOME EXAMPLES OF CREATIONS WHICH! WORDS THAT BELONG TO THE WORLD OF PASTRY AND WHICH. DER BETWEEN CUISINE AND CONFECTIONERY.THE VALUE OF AUTHENTICITYingredients mascarpone cream i CORN BLINIS WITH MAS! 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The company used (o produce flavors for confectioners, essences for drinks and, with the Aromitalia trademark, ingredients for made icaian gelaio. In 1934, with his father's premature death, Cristiano Feerero became the eompany bead. Hie set taximum quality for raw materials; absolute, ‘cure; research inte simplifying their product use. The huge resources dedicated to research have been rewarded by Aromitalia’s success and recognicion all over the world: starting from the famous DPO (Deppiapanna Olandese) DBF (Doppiabase Frutta) and the frst subilized hazel nut unl the mone recent, innovative, almost revolutionary ‘Thermo-compatible pastes. What are they? 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The Artists Choice. @theembasolebeclie.comig @) COMERCIA (AW MARTA YS een err) (Gy Santander, 42-48, nave 31-32 - 06020 BARCELONA - tel. 0034 932788198 - fax. 0034 158541 - Info@comarcialmara.netECOLE LENOTRE the temple of gastronomic savoir faire THE SCHOOL KEEPS ALIVE THE MAIN OBJECTIVES TO WHICH ITS FOUNDER, GASTON LENOTRE, ALWAYS STUCK TO: A TASTE FOR THE THINGS WELL DONE, THE RESEARCH FOR EXCELLENCE AND THE OPPORTUNITY TO SHARE EXPERIENCES,Trois, Fe iEach year Ecole Lenétre receives ove ming from the 5 continents. Each lormade trainin, 1 over sx ron * quire ber ; pices a r : ur ° olansrege urn Um and a ment spre 1p sried tring cour Leven . sores or te rer ® beards ch as Brossard (op rr F . sea Upecalzed in ie gr) of a Ur ps i ice cr ne wih fangs of produce Leneire. Ths brane hx re perscraines this ser ror mer fala rel tap : Ar rchcedi r . wes he knowledge arc exp ni tory and réirehad 1 ofthe major rang instzions whic 45 oF sped events aw fhe wel iroun ae roa Lursnes (Carmaty : slard Morecea, Tons anECOLE LENG TR interview “My main concern to continue the important trai- ning policy Gaston Lenétre used to apply’ Approximately 40% of your trainees are not French, what isthe profile of those students who come from abroad? Ai sre paslonatel We welcome train: for al parts of he werk aries fom Asa and Middle-East ae very 26 well as Ametica, most South Amat urcpe is begeringt0 emer Which ere the moia afferences between Ecole Lendtre and other taining centers? wean wo man aerences Fraththe hgh qua Which ts the lotest course program that you hhave recently updated? We wrath as The a macaroons (€cole Lenétre won an award a Europa sbibtion ‘or this very immovative course wth clas sauces Savory and sweet Viennese pasties, wth ue sated 6 oo ard sedinques fr ales a pie and reg 1 eceptons What initiatives have you launched Director of "Ecole? developed the ruber are open: january, Apr and You are head of a schoo! with immense prestige, such @s Lenétre i What does thet mean for you? Partha aor te rears to pay artertion every day to the preocry sons that raring inv ire accompaned the best ame my srong pon Thais wh ry proud of manage this presigous school n the Srefort of inrovatn poley Gast Lede ised ‘0 appExperience, passion for the art of pastry making, for chocolate, for high quality gelato, for the highest levels of international cuisine. Love for delicate flavours, for the softness of cream and the smoothness of chocolate. Trittico® Executive harbours the unique sinergy of ancient experience, craftmanship and avant-garde technology in its very heart. Our philosophy Is perfection. Unique, inimitable, absolute. send Leen EXECUTIVE ABSOLUTE CREATIVE FREEDOM See Coa ce eae Rete er pee eee EM esc ay cued of the World Pastry Cup. Ye dole diissente a YY, aSi ther urn hh hey ies ae i whe Sgprandl it Add he die ponte tthe egg whe ot De fur aide casing be ase lse vane, sete hase Im ome. Spe tice ver nth comectioney agacand cok at EMC GienCucand te oenpd cvarak loco lo he ine. on bw specs Seti ray wc he whole ras Diothe vend pace The mined be enc He Se ‘oe ee rer or 30 seems wing Uw at he Irie hemes slur ere spt sn bet 0 {Es Uke te repro otra parte he meh baer insane at en conte thew rues Dosey ad lhe lear we Li ponaecprebuay dies opetan a Omn She fin ouris prope na bare ane og pa Sn io 34 ste ey cet the oma 0% kr 3 in One ont fhe, tere oka at's care tempers of PC Sara Fak hon cover ood wrap Rees he re “Torte pam poms cat boner fm he pi ox pan-fried apricot with rosemary TO) E. sorkas hemp ger 50g pols vir a | Teheran og Seeiah Dra the totes a ain ye he er ina nn Si tye an he spr fom he pio bee irae Tova mes er lew hese ah ps she trary Ceok or 0 rani os erp oxi Boy 12 cant the pote the Collymore NE Cenery en Cran ay ti scones Day ‘he sr ePrints ve reeriea rearPROVENCAL APRICOT2 Ina eeeepan cer ba het our on pit ote pais gut ie ern ten peat nih Ne oo he ‘es io produces crane enponte elt shane yp oc ymin rd 3 ruse nie sone br to ae oa re fc ra rah Sree orb wa trp Rem 78 ‘tee caramel mousse Sg rays Bg baton Sg geht steets 16 bad: coranel 20) & Nenkt cram Het the ask: ran than pour ono thee yolk Wi ‘ogee: Poth nthe wkrowce ud the terperoure eahes REC (nlde pratt wtkthe rere Puro 2 shy sand wh cease ve si 4 B05: due he bade cre ih ster one fet pda 28°dekesey meine whipped cea Pa oldie und Ges 15 arin dren Opin wee Seas, fad mprtcot cons Bevared with. cosem se ee si i abel a roeany Baal he wate with the spar ne pour onthe oro: pulp. ‘uty warmed 19 SS". 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Ferme ‘Cristina Méndez, Lourdes Mart ri, Terera Gellone ring, Marita Crux Artes Gréficer, aois208 lJoen Mertin, Sondre Remere rrupovilboeducation =) Erwiess on continuing eduction byte the | CHEF ‘nin rte bens VD nc ren cing oD Inemetonlcines enfaenersotart “ SRUBBER 702-614-9350 Our extensive selection of products makes Chef Rubber a viable resource for the creative and innovative. www.ChefRubber.com quality COLORANTS Intense color products forevery application. TRANSFER SHEETS — mgtpeckiseand MOULDS ‘equals:he best value. INGREDIENTS BOOKS & DVDS sive siiiaii ton tools mgredients and pation. TOOLS & EQUIPMENT SUPPLIES og service custom Speed isthe recipe to sucess. Transfer sheets are only the beginning. 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