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IEG: SIGEP World 2025 Sold Out
Club Coupe du Monde Team USA Announces Executive Board
Chef Stéphane Cheramy Appointed as President of Club Coupe du Monde Team USA
SIGEP Expands Global Reach, Enhances Pizza Showcase
Valrhona Inc welcomes Luke Frost as its New Executive Pastry Chef North America
For the second time, Valrhona is B Corp Certified
Valrhona’s L’Ecole Brooklyn Unveils Exciting 2024 Classes and New Guest Chefs
Italy, SIGEP Puts the Entire “Dolce” Foodservice Industry on Display in Rimini
The Perfect Purée of Napa Valley Introduces NEW Sweet Ginger
École Nationale Supérieure de Pâtisserie (ENSP) becomes the World’s Largest Campus Dedicated to the Pastry Arts
Between Digitalization and Sustainability Host 2023 Presents the Most Promising Trends
Innovative Technologies, Sustainable Solutions, and Intelligent Interfaces: Smart Label Anticipates Tomorrow’s Hospitality Sector
Adamance: A new range of Fresh Fruit Purees, now available in North America
How to Create the ‘Wow Effect’ with Optical Illusion Cakes by Luc Debove
New Classes with Renowned Chefs at L’École Valrhona
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