Clik here to view.
The myth of the local
When back in the 60s of the last century McLuhan coined the term global village to describe the new situation the radio and especially television were beginning to cause, he could not imagine how this...
View ArticleClik here to view.
Juan Carlos Arroyave: “There is no point in producing more quantity by...
Juan Carlos Arroyave, Director of the farming department of GranjaLuker (Colombia) Good and productive. The sustainability of a crop which is also source of richness and life entirely depends on the...
View ArticleClik here to view.
Fruits bloom
Few things can fill us with as much satisfaction as realizing that the fruits we planted in the heart of this magazine one day –even in its literal meaning, as it was the case of the article on Josep...
View ArticleClik here to view.
Albert Adrià
Creator and promoter of countless projects, among them Tickets, in Barcelona. Creator of the acclaimed book ‘The desserts of El Bulli’. He is the figure in charge of the restaurant group ElBarri where...
View ArticleClik here to view.
Joseph Baker
Responsible for the pastry training program at Le Cordon Bleu in Dallas (Texas). Joseph Baker develops his tasks as head of the pastry training program at Le Cordon Bleu in Dallas (Texas) and combines...
View ArticleClik here to view.
Kirsten Tibballs
One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne. Since 2002, the Savour School has invaluably helped promote patisserie and chocolate-making in...
View ArticleClik here to view.
Anna Polyviou
Elegance, technical perfection and a desire to enjoy herself are among the gifts that the Australian pastry chef brings to her work The distance between Anna Polyviou (Sydney, Australia) and the...
View ArticleClik here to view.
Yann Brys
Yann Brys learned the trade of chefs such as Michel Mendiela, Philippe Urraca and Sébastien Gaudard. Having been the emblem of the pastry shop Dalloyau for several years, the MOF begins a new...
View ArticleClik here to view.
Martín Lippo
Specialist in new techniques and culinary technologies, he is an international advisor for the most varied companies in the world of gastronomy. He has a deep dedication for research that has led him...
View ArticleQuentin Bailly
Less is more, or in other words, keep it simple. This is how Quentin Bailly defines his work philosophy – world champion in 2013 and completely committed to flavor. ‘I prefer to make a cake less...
View Article
