#19Your

reflection in the mirror

of the best chefs

yann brys

chocolate tube-shaped eclair, chocolate crispy, by fabrice danniel

christophe adam

gingerbread cake with caramel mousse and butternut squash butter, by francisco migoya

russ thyler

halo, by kirsten tibballs

amaury guichon

Yann brys, Creative yes, but above all, gourmand

Christophe Adam, Conquering the world

Alex Stupak,Pastry was just the beginning

Enric Monzonis,Soup-sauces, ice creams, and fermentations...

Cuisine sneaks into pastry

Russ Thayer,Searching for the boundaries of chocolate

Scott Green,Declaration of principles

Jordi Bordas,The power of knowledge

Francisco Migoya, Inside out

Amaury Guichon,‘It’s too pretty… I don’t want to eat it’

Kirsten Tibballs, Positive patisserie

Jerome Landrieu, One decade transmitting the values of

haute pâtisserie

Gianluca Fusto, Projective pastry

David Wesmaël, Demonstrating the possibilities of ice cream

Gustavo Sáez, Formal in the day, daring at night

Alberto Barrero, Simplicity as art

Rory Macdonald, Desserts in a dimly-lit bar

Nicolas Lambert, The right balance of textures

Fabrice Danniel, When inspiration comes from nature

Ksenia Penkina, Going out of the comfort zone

Tidbits,

Hisahi Onobayashi, Believing in the power of ingredients

Rhian Shellsear, Australian-style ferments

Asia Pastry Forum, Creating a school of followers in Malaysia

Frank Vollkommer, Designing décors

contents