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HostMilano Preps For Innovation, Trends and More Than 500 Events
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Participation has been confirmed by 2,249 companies (+3.8% on the previous edition), of which 1,360 Italian and 889 international from 55 countries
Professional...
All About Corn: Kernel to Cake at a Two Day Symposium
Corn stalks are few and far between in New York City, but the importance of maize, from Aztec staple to chiffon corn flour cake,...
What’s happening at the 2019 International Baking Industry Exposition
The International Baking Industry Exposition (IBIE) is taking place Sept. 8-11 at the Las Vegas Convention Center.
The IBIE happens every three years bringing together...
Accolades for Rising Stars at Eater Young Guns Summit
“Keep hustling, and never put a ceiling on your dreams” said chef Marcus Samuelsson, addressing the Eater Young Guns of 2019, a dozen up...
Salon du Chocolat NY Opens Ticket Sales For The Event This Fall
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The World's Largest Experience Dedicated to Chocolate and Cocoa Makes Its November Debut for NYC Locals and Visitors To Celebrate Flavor, Fun and Family-Friendly...
Hostmilano Prepares for Almost 2000 Companies and 500 Events Celebrating the Global Ho.Re.Ca Boom
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1912 companies have confirmed their participation (+8% with respect to this time in 2017)
Of these, 1127 are Italian (+7%), the remaining 785...
FCIA’s Elevate Chocolate
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The Fine Chocolate Industry Association’s summer event Elevate Chocolate will take place on Saturday, June 22 at the InterContinental Hotel Times Square in New...
The James Beard Foundation Awards: Plaudits and Delicious Desserts
Medallions and macarons shared the spotlight this spring at the JBF annual awards – the media presentations held in New York City, the restaurants...
Wild Sweets!
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Canadian chocolatiers Dominique and Cindy Duby, owners of Wild Sweets® By Dominique and Cindy Duby, have announced an exciting new chocolate art installation at...
Valrhona Announces the Selection Process for the C3 Chocolate Chef Competition
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Brooklyn, NY - Valrhona is pleased to announce the beginning of the selection process for the 6th International Edition of the C3 Chocolate Chef...
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Jenny McCoy: From Chicago’s Top Restaurants to Cookbooks & Canelés
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After attending the Baking and Pastry Program at Chicago’s Kendall College, Jenny McCoy landed positions in a variety of Chicago’s top restaurants, including Charlie...
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New Online Fine Chocolate Marketplace to Benefit Chocolate Lovers, Small Businesses...
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The Fine Chocolate Industry Association (FCIA) is pleased to announce the launch of Make Mine Fine (https://www.makeminefine.com), an online marketplace featuring specialty chocolates from...
The Mousse Man Finds His Mojo
Diplomats may be the most tactful people on Earth, never displaying undue bias or preference. But in Belgium, chocolate is a necessary staple of...
Caramel Apple Bonbons by Chef Kim Conroy
“We love to use nostalgia as inspiration at Lazy Bear, so I wanted to make a bonbon that was reminiscent of a county fair....
Teacher Feature: Cory Barrett
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(This interview appeared in the Fall 2019 issue of Pastry Arts Magazine) Growing up in the small town of Oak Harbor, Ohio, Cory Barrett got...
LATEST RECIPES
Caramel Apple Bonbons by Chef Kim Conroy
“We love to use nostalgia as inspiration at Lazy Bear, so I wanted to make a bonbon that was reminiscent of a county fair....
Quick Prep Cheesecake
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(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Yield: 16 servings Graham Cracker Crust 675 g graham cracker crumbs
50...
Mulled Wine Poached Pear Pavlova with Mascarpone Cream by...
To me, nothing relays the warm and cozy feelings of the holidays quite like mulled wine. And I thought, why not pair it with...
Tropical Baba au Rhum by Sebastien Thieffine
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Baba has always been a favorite dessert of mine. It remind me of...
