The Pastry Section YAGO DOAMO IN PEO LEYRE PEDRAZUELA TALIA FP GIULIANA VENTURAtea chet Pubtiehing ita Insoge wpa PUBLISHER sre eageetpae a7ven agai ows nega Infogesncfpacizng 2am Finance encegeenetpatzn coprrignt oo LETTER paliszao AarELE, tyovan etches ret ine a eacstoce Section in Se heater snesves vere acto correting ere the 5 pusay atthe. at te woe ot " fs ark olan na i by a tea posto Weg: Ue esi nog ner ma clemein oF wet France cnn) taby) tne crt at be os escbas e content, epsezerthg ths Uk ans lisiandin tsraeret ec is Seine Ghonadere Mayers flaming sshet Dame! recog so neetitions nakp rks he Shy pout’, navfectlanary baking avd Farpdlees compan inbeesay lee Iie Bows, raat oe SUE way one lore equET ety enate ash ha rgre Tag ss vom of to one bg oe a ed U5 bg ond to us ate your creabare, ter te clalre@ehelpublishing.com we cont THINK COCOA. THINK DEZAAN. deZaarts collection oi cocoa ponders for chefs 7d artisans showcase the full spectrum of what ‘cotea powder cen deliver wits its complex nange et favor profiles, color. and technical properties aslo selec marks eryQUALITY INGREDIENTS FOR THE MODERN CHEF creativity » consistency « reliability eee eee ceed fc ta gain aepatione sin pantry ~ * bby deci skh cng astheigues, Psrunoly excited me100 oiuiiana ventura An ftlian saying, tera transioning to “tive: {cr tmemarment ia spe inatsuraurae ‘Signa ventora pasty chat otto 2 ihn served here Fae resturant ‘ot Gleneagles. Sha ves n tharmorment with (Gh eye fed erry on her ature 132 Stushies/ Gronitos rontas ste prepareions motor preston ‘Soom guidance stn arm of ‘Seroee They nat comain cir 110 Dezesn ddezcan wns ounce et ane now praucly ros over a century of experenes Inetrgng pret onena pomontocose 137 Martin ipo POsT-MObERN Cure lamin spe grr pn Ure sret ambiance et uenes alr tha 1708 rebaling ogoinsto very angervative chock ater Racine Blood conga, corot ondginger granco Recwe coconut cream granite ecwe Strevberry and Mibiaeus granite Ratios Clemanting ond kate bere granite TatiaProfet deZacn European ch PERFECT EALANCE Tok how wored.axe patty che! in ead Michotn-starred kc workac, . Ccurtenty based fs Arserckxm Tele specs her tine creatng tasting. ondiosting’ reeipas using Gataan coobe powder ad Ingredor Recipe Cocoa & salts core Choux hecipe Troe Gold Evel Potato Pate rest Recipe dezaan Ties 142 xoeo TRAIIBLAZING & NEW WORUD OF CHOCOLATE Gperating as canea yyeners anditine cheaiete Iriaeary ses waneeng ms oy ws Seeacn Se ol the works glectest Indulgences PGI Siracusa Lemon, the most coveted treasure of Sicily New culinary experiences with new exceptional, flavour. The lemon established itself in Sicily four centuries ago, Here it is cultivated from generation to generation, like 4 true local treasure. From this terreir, Les vergers Boiron has selected the primofiore, the first flewering of the PC! Siracusa Lemon - Femimunello variely, known for its organoleptic depth and powerful aroma. This exceptional no~ added-sugar puréewill help you create new culinary experiences fer your customers, To discover all your recipes. visit my-vb.com boironi™156 Leiths PERFECTING a SGNUATURE TART 180 Froncesco-Genoveso ‘com oeiven ‘Wihan vp frst rengote meet Freneases, hee been a postry dhe ot The Fat Dusk for fur oars Shorty belors our mating! get ‘an apologetic era 226 Les wergers eoiron Teepe Acat Ove & Cocoa Hated O 162 pox edie Bat amie london ~4a jain haf Pubching cn their Chal He UWventage atc. recipe Recotie otbérie et arvainette 200 Borrycaitebaut CHOCOLATE ACADEMY Ui HOSTS JUMIOR ‘CHOCOLATE MASTERS. COMPETITION ‘he Junior Chocelote Masters compariion wos created bythe Ue ireland Chocciete Ihcocsrny or ere are fea competion focsised primary on ehenaats strive Ireunty whee young eas cam change amsehesin aeompattion andtenmant 178 Valthona 1.2028, ALRMONA TOOK A FRESH LOOK AT THE esseinias CCreossa by 'feat Verona wh ioodersiyp fiom Fréskic Bus the Essent are acotaction cl basi races wich has became a passry= ‘mating benereark ‘ecipa Pinatas Boba 218 Porejet RAVING THE BAR Foctiethas been at he forwrantl top level ours ne aoa tslaunch otha seep 1980s fou the pew Pacojet 4h boon Completely edenighed so lute Coed (onuinoneteuetorpstare noode Recipe nay brandy ceaevean Rotipe aver Cone Recipe Grnger Cimornon Hiss rou hie A _ Ri dat ait alttoaos anew Pls of possibilities HE CACAO POWDERS — fs = Fenee OEBECTION ktm Rouge Plain Nature wature UNIVERSELLE NATURELLE Bie {E) exviore the cacao powder: oi collection«: 4 Moses Adama197 Ween woe tne nove a IT was 16 when I started out as an apprentice for D&D London. | worked there for 3 years - at Launceston Place, Royal Exchange and The Avenue. At the time, I was trying out all sections of the Kitchen and not just pastry. Launceston Place was my favourite experience by far, as that was my first real insight into that level of cooking. Geanom Margot (Ee het at ine tne) wos we 0K to: mow obeut Sastry ond so (ho see Hevedtbay convient in they sil What ear ry min BCU the wsoy ppocae one ot the Hove! woreng Jermaine becouse he. opens ry: to the iermnation ana ¢99 Don't let the pressure get to you - feel that pressure and use it to your advantage.(Pd | Hod! toxon. gwar the eorex pastry postion | knee’ | nad the avpnon of Head Chel, Cleverson.and Chet Adam bul | waned to ghonw them that | wat Wort of that role. one thet | eeu! MH Jerrmoines shoes Arar lock, ueolutely everyone erarced 10 com to the resteurant becouse ado hoo decided to up te gama iti mary Gther places who were mining off fadvcad manus. Sa we opened ful ‘cOponity and we nad tales os mary stat (os Adem roraned a the tearm ODIO thogroLELAtuing cloura i ar 0 croay bury orden. win YEO gucci ha hoo thet Mel but there: ves © tiny ott of me just wandering Bou div, iat Ye whether ne soul athe eve to the lave! thet wee rivae for | wal nawar forgot tha oy, Thares ne oubr about ews No ‘anal we ron Byatt tought me to awa beprepared for the unexpected os abut torrerroxt onwarsthire The bast mestnoty of ry. rire Iie tt clans my caress, wos wb at Frog Aoam moog Aa lopion upstate ‘a mo ktchan ona ne ho ‘Swantol Rautonnas {Director pf the Micholin ‘Oulcea) on the screan ond, Daone- wo even heord any word se all knew uae tho | atortod in ti ebay. | ‘ova Wortad tobe 9 parte! a team thes woresd to emear) © Michel) str, lorcerrpretaly ciferert to woring at 0 Festoutont that Greedy nos one ~ you Ioeitke youvebasn on thatjouneyond ‘youve-been port ofthat acivewesrert It veo the fist tems | ever ried work ‘onc n frat at peopre (Dale my itis ‘over out BA thts wmott ao great ‘about werting wath Chef ACcen = now99 Understand the fundamentals of teamwork. thing, atau you that tm a Tee by ‘ye louie Fast mayb Fin 0 Foch 190 a Sees OlG0 | attr to Rape pope cond ron99 Try and be better than the person above you. oer atthe rae gato you~ I Rappins fe abe love 12 progtoss feaithet prersure ona use to yout —f9 berome the Group Pasty Chet advantage for the whola Adon Wonaing Ursersans the tinesamnentcte ot supporting. the pastry teome oc tacrravcre the company end creating the ps Thyund be batter han he nstson above for any future coenings My kongrier you ‘qacl woud be, within that role to open up aur bakery ~ ifs eon @ Theteis no: doubt abou m trot my goal cream Jor ma futune ig gainng © 2na ‘acnein end | ena, fat Rog = waOHTE giv UU reso recaty for sometime row yn ne Gay Rals MmemM CLASSIC Experience The Best Pasury IngredientsPastry is the beating heart of our business with a mix of long term established partners and a continuing push to demonstrate new trends and solutions in an ever changing market.VALRHONA Chocolate &PralinesPONTHIER Fruit, fanilla, Flavourings, a Nuts etour comprehensive mM various countri the glok of aromatic profiles. We also offer an exciting array of chestnut products and an impressive choice of other nuts.Technical, Dairy Ingredicnts Aer Cote tmened peers ented Feet meas Ce] UT 21 fe CEL em eC Berean tnt Peet neat Seta iced Ceti ers aera Pee teetstmeetos} and vegan pastry products.MOULIN PAUL DUPUIS : : ‘ : 14 11: 19 iY. i isBread & To save you time and energy, without compromi: Recta ae (tse rece) Teer nee it Pie naetteeentisntena tt rs) EnolaPastry Decorations & Moulds TOR TO YOUR silikowfart professionalHere CHRISTMAS IS COMING! ¢ fora very Merry Sweet ChristmasDiscover The TasteLab THETASTELAB Bieler e se)DENIS DRAME MCA 9s- Just Me. The acclaimed pastry chef talks us through her new projects, and why. she’s changing her career trajectory,INTERVIEWING CHEFS IS NOT ALWAYS AN EASY JOB, AT HOME BEHIND THE PASS MANY ARE LESS COMFORTABLE TRAPPED IN GNE-ON-ONE CONVERSATION WITH A JOURNALIST. LET ALONE WHEN WERE CHATTING BETWEEN COMPUTER ‘SCREENS, tava Pparaaven put immedotely ot gcse when they met in Shor tact The ‘chet i Dick wn bere wc wer watt merely creative erect er and taki to hat swerping Ne sioi9s itm ts Clear rot ces deeply about toed aad Ii ft wlth ne doubt ty De a rer wer, n paASIEN thet Ws mpasee rat to hang en avery Word, har clecioataen tthe « het Re tis accion pasion, end wel pits Out oF newer e 300 f ing ta wets Edun ana maybe anecope su ance Tree: gf yOu wean 19 snake t wegen tte diforent inde ct emulsion: dtferant nds of arng ‘open Al tha end you erel ue faving sk or gover cflerent Rowers that you ha together wilh wate, so you hws something thot stale: ore you com ihn. Yeah ws yagan, Dut @ Jat aoesn't mate ony’ Sena. 0, this ortique ~ yeors ‘evenything hte ine Far yb inorobens ef (eyre recipes tg [ost because you can, doesnt chvays Mean ¥ wera Uo give the > pegple con tet they wont Wen you stort fo. er 6%, you read 19 row the ingractonisias wall You cant just ude apa yok For i te es that Thero-o-e aa notes on gets onc tnewiodigosenes wcilyshored thar we oon user Somatres jou lsam hoy toda someting, ‘and you just think now Yo io it you nuawar ry beta way You det tha format askng ~ hast oh 2 to eveyone. When rie el 1a é cd ta-work couse | wos iteraly ating euseything Of oF the you knw? Thi my prcbionn = Inve 1 ma "you ort lea Ink" why "becouse ‘purge ma the recscr sm, Yras NaN bathe the @ tRgOIgHNRE." TE Kind of rage somonyingrecsonts IPs Lene eas set ut fo erat a kee al ingracdiont-bske fey tthe postry section — her encyeionmsic knowledge i packed into ouccwituly prepared que thateibotn 2omy to access [bhat a jpy {2.10 (ra oa BringLot ymttan aide by2ide in Engle crateyie's nat Jwonted thencok ‘eeeryfiodys0 | ico st se youhoyd ol re basas and thenthe lings sa youean use yourirmaninationa bk Tre tre we of tharn Youre net going to ea sperma | ont neo! Estanviais the coset pood ot ~wrat Vy 9800 oF, you ew vot {Ou Teall Baave, that vil maka you noppy. Racause ite Dbeligun | sec enincio wit asa 99 If you follow what yen reall elieve, that will make you happy.99 I'm creating a concept that is just ‘me’, a brand that is all about the quality of the product.Favourite Recipe Picks:Cakes are soft sponges, generally consumed for breakfast or for teatime. ts prsporotion ts 20sy, ang th Tips for a perfect cake: ouwontothtiyerstathoeteeLime Cake wag gor Wag Khol egge A yoghat 50g teronorirre-certtovtes 1g ot os gp to 3g boteg eounier 40g) maid autor Gluten-Free recipe Ingredients Dg mygor bale eggs tom gun tomar ace 2m 9 PaMaguteT mento & & é Og leronaon edu 230d bat Vegan recipe Ingredinnts sO g suger 10g. plant-bossd yoghurt Og cocgnut mit Dg potato 8% 9 bemanjace 22 oe ain Rane =f) com low Ime 20nd HO g condesiomon Method Tra bow san ta weve ip Imi eager yoghirn casera re thevogon vorsar} 2 ie aed nace yoopwia ed wt tha er at (lemon fom ram andlemon zestn tha vegr cor 3 Mr the four baking paver sat and lene cubes one dt the previous rie genty ‘loth, cdthe ret tot ordogg wet pototy prota orCarrot Cake a Teaditional recipe ‘Vega recipesTraditional recipe ‘Vegan recipes Gluten-free recipe Chocolate eakeIN THE REALM OF CULINARY DELIGHTS, HOLDS A SPECIAL PLACE, THE DELICAI THE PREGISE TECHNIQUES, AND THE ARTISTIC PRESENTATION MAKE ITAN AWE-INSPIRING CRAFT, ART CF PASTRY-MAKING. |ALANCE OF FLAVOURS. Each year, countries around the world showcase their finest pastry talents in prestigious competitions, and the United Kingdom is no exception. Recently, the UK made its selection for the new pastry team, composed of remarkable individuals who are poised to represent the nation on the global stage. Let's delve into this exciting journey of talent, dedication, and innovation.The Judges This year, the talented Chefs selected for the national selection process of the Coupe du Monde de la Patisserie: FRANCIANE TARTAR! from Sketch Vanden - Sayor vanes = niMy PUGEOT fram Rattler London at Theawo Sspr consis: = WALLACE U from The Berehester = 1SHAN Ln from Claridge’siMy PUGEOT, Executive Pestry ‘Sous-Chefatiefies Landon at The Meet the next UK Pastry TeamOn the road to the European Selection ConclusionIt's a very busy start to the day to be honest, I hope things will quieten down a bit!" I'm catching Yago at 10:30am in the back office of the Corinthia Hotel, where he’s been Head Pastry Chef for just over a year.It was stressful. And ver successful, I have to say. IT couldn't believe it.° H) lbofel When youdo o mistoxe. you orm probaly scmmued forthe reat of the weet bacouse yourail stat going behing Itc this bhacitvery mausia nitl-an aigcoot need, Probaaaly We made 890 oF them | oxst to faa the gets in Bu, wake up in the Mnxdale ef ihe Fig at Narmee ane Nt tring | Danan pce the goin in the mavssa. Trot wes ag thie but ucldy aracent nesi for thor Gey oF the aay ater was 50 scared te tall my boes.cctuoly | ant tall her Gut she found it thi pet wash. She sai hoe a Pw ing hore, ‘ond | s0ig | Horgat to put he golatn” To Tages ein she ‘simply raptiod, thats ck, mictokee hop pent Tha hovel waek pais off ating cea demir CH, Faga wented Fie way to Junior Sour in just three yeces ot The Corrthin ‘wanting his waythroxgh evaty postion n got thara Howouse, he san ft io toe his at Sous Chat positon waking at Gale Royal for sight mantis hatore he was given an oir he ‘coulorit refuss a Sous Chat postion at Clordgars Altar two {e005 the Hed Cher ef. Yage tack aver tne roe, back et tha atm once rom “alice When | wos this hc chet ponton, ua the meat wrpertart ltirg ls to howe suapor rem the peces trove you" hela toes succeesiscrwdtod to thove crn tir, ond tha sricitck suppart thor te hak mauety one omar big eernpars can provi. “Tate my ertoaopry ths peop tha ote vereng uh ca xt wont thom ko fat = becouse ten tl fai odo tha you neat have alr of supoot ftom the peopiethat above you" Yoo io te eal or Casa on Heh thor tor is Famty Mur imbeny reMccortne, sie hod ciency reovestrom tha ornthia fo Clerelgs anc hor eyprort woe fporarncurt to Togo’ suboens Shahi a tot of teen fromthe poe, ore she passed me a the iomecign ho ve ehowd empariaa cea how the srucro ofthe lone should be twos very icine alc ew ry tre | edimcry tens Ba was pst great tou rings harper inter ~ rs completa otstont For evap hakechen fates ager = mae 9 tac of 22 pop. reucing @ batry Ros busy avory day Arron toa wae ovary 99 The people that are working with me, I don’t want them to fail — because then I will fail. 150-100 poopin h Werscrrrorade, ut Iaarrtenlat* Sos whos’ the secret? “You just need to be very o¥gan ted \Yooa spt 6 yas Clarcigals By the irl hie rw shore hha vray venue Pastry Cho there wos nowhere to: cimm 10 “alter the pancemie, the too.e was a lms Of more quetty at fs Tho Note wa © tha oo ay Tor rome, ACL, fut ft tho | sow aestyining | wortea to see thare: | Saft cries nd | went to a botety in Copenhagen to sperd three north and got mow Hrinwladge abou begs Whe se in Copennagen [got Ire cal from Carinthia. onciat that pt J wae just about to come book. aways thouahs i mare was somewhera | would werk again F weal! be Crit Ard sa sie yocrs otter lacwrg ha ners cok n bis rat psy seoton The ime hawavar al tha haod | wanted ta krow nat te biogest chalences wore nang ths arn arc rm pleased tober Yaga ckipar romthe nicekdol paar ker arnerrere tere longere chotangstorhim ta reco reapeecs practoe temmperrg ehocolana ine chotergas new len me managernant side, are toyrocmoblarrs tha wm naa is 10g “ono ot biggest enatenger wo nae nore i ho epoees The post boner is que sraK for @ Peel of the zm The feo fe ita bg, | hove # paopi oe oe the cys there | Fewe B pcre Hox ~ yentbewe hea hal ier {nod There ib ls protters Win thw A To Git ocd peoais hough tha aor ie vary att hot Im ara fot nant em, 6 nang eotobaraons wth ftarore sons testes Colege anc te Corona) sight no awe {wO Student one tors toot ivy rmpenrt to tea the connecton nt tha schoo tobe able to ge the et in i tv uy, he ena Bo tur og Nak for hrenmormns 2n\obroveumep tbatraling Onapersen frigh ins neeranp Gnd | nove to reno somecna ned up Cimacy Were tea cng rs fra yoo! rcjom orc thene is 0 lat of orem Ths in ag tng with Susciess OF wel tbecexse cbr tne U8 roe pert oh Forcpean Union Cnyrnate Ne ove doing narsarsips toe SOP eet ps is Peling o ick ats om ware geting most ofthe people wea Meo" vrocingunin dents sc huge benef othe Comthia ex ltmust bso chatergaat wel I's aig esporatay to tke cn fanses ane Yous takes core te eose the pressure for thernTheyerbolnarsscaredte mcke matatek nd hack wp this so ther ere puting et of passion thorns oivaye5a}.N you ce mutaesthe tn week etre Frou Geta ben, ght # uO emake the Orn you nee! 10 Be thn that you shai toa mistake Ogun Sut ot th end 2 ths oy youre unerstancing that theo aiden freyte ook prt aaionals yt” He seem ks a cansciontous docs fe mcmixxing fo heat {haa cnet tating me oczeunt the vorvng exparence ot Fhe wroskors inns rot to oy ago ta ant Inada, no ferouc abo\8 his wert ond stondorde. ord righ etondorde on bring out Fgh srretons “tou eon, sometimes fim annoyed and wesy sessed oboat ress Bue | 00 rds bat masts happn Is human tt ll (be abtight — ) wil try to hol them to hove the thinga reddy 03 quot an possiso. he problem Ww he naw gereeatne it wo ont toe oF Meat oF we uo fo. # a micas {ts Sn 8ut you have tea istotes nthe sara we robodly ot some pain | wil ba you know Carne on itch ort Sorretin tay lee Ra Tite bit ~ an 2 ry oF Soho when We ore Vary Buy. But try to feaw the Wichen istood! of ot onghy ts eaty oieuk to mea = your Gran needs To ie ono te tn one you nae to brecthe cCoupia often ite wort it tala the chen far 20 mies ond come back” Gn the crore side of things. the Corinthian has sere anest surprane in dovalnment. "We ara wating on resv Sqnature coke, ard sorratingraroxna shociate will Come RS tt tp ore One ol he bea thing oft fr thor ino orootivy we inirim Wh ona grant thotRecipe Peach Melba ecw vy Yoyo Godin tasting) 9 Suge 9 ater ‘wala pots Ser on sash ‘Orange post Method lak sie hi the geen thee.once Mis bowing ineorporcte tne pepehes cover with aeancuche ane nove ta srrrner ural troy ore safe Keep in ine frcige,then wery corey feu thern io all andarrowe tne stone Almond tuile ingredients 760-9 Butter B0D'g Suge 200.9 UT cream 300g Gucose 8g Pectin 980-9 Hoked amorics Method Bing ol mgr actents to th be apart from the inked cimcrts mang ‘aura you hava maao Ino pactitara the sugar ack! ihe aimance Spsac Sg of the main between 2 shegts of ‘paper Rake at O'S far 7-8-minees Cut atom. Raspberry confit ingredients 00 g Rasobony parte 180 g Frozen raspoeniog 00 g Sagar 7 g Faction Bg emenjace Method Mutne sueoron pectin, acini ‘ue af the expt Bi Foe unites, then incorporate ie leona |ldoe af the ena. Vanilla ice cream Ingredients ig ta Castor sugor 8 vartlapeae Sh. g Mak paneer 700.9 Fagyote Mascarpone Chantilly Ingreaierns 5 g tuatox im 43 g cater sugar 2 vanlia pods © 9 gecine moet 20 9 roscopere 2980 g UT cream Mettod iy the creo and the mascorpona ‘Soi ine mx onaltne sugar aoa the avila coat ond awe to Pe Ps through 2 chnols Incorporate the gplotre move, pourever the cream: {and tne mpasen-poraenie Raspberry coulis Ingredients 200g Freeh rompers 79 g Comer sugcr 200 9g Froten roxpbocry purge othod Marea tagetner ona siev Filhaitot tha roc wih ho ‘chocelote ganache place tne nett ‘nthe ioc ti wath mere ganache IRnasdioc mating suet 6 nice ona fr. than fresue: Pace the mousse on ‘aot glozs, rorster to ood board ‘dl eecorent.Frangipane Vanilla erémeux Cheery compote Clear Nappage Yonills sweet paste: AssemblyThe UK and Ireland Michelin Guides he In recent years, the Michelin Guides all over the world have ero nmccreeen ante fisteaesl(cielchemertacl et PN Re mL Peters) tellin lave ltc ents99 I see all the reports that inspectors submit and, indeed, I have experienced some absolutely magical desserts on m travels through the UK. Yes, this could be something we see coming to the UK.Giuliana Ventura OVUIVWOU PpVIBRANT AND AMBITIOUS, WITH A FACE THAT COULD EASILY FLATTER ANY FASHION MAGAZINE COVER. GIULIANA LOOKS FOR THE BEAUTY IN EVERYTHING SHE DOES - 4 QUICK LOOK AT HER INSTAGRAM ACCOUNT VERIFIES THIS, HER PASTRY AND CHOCOLATE WORK AS EYE CATCHING AS HER PROFILE SHOTS, eo slugony atulana ait Bon F) Sem Guliona GPd GOENC Geogr belcre vertuing confessed sweet tet into Potisssria picking up iis thot git here wos noe auld support her coresr in. pastry far quacnles that 3 must of marieore cy. Eye at nea up wetking <) proboaniy chil 99 In the beginning I loved to bake cakes as a hobby for my friends and family. I think making food for people you care about is showing them love, so my first experiences with cooking were as much about emotion, as skill and flavour. i99 For a pastry chef, the opportunity to create beautiful miniature cakes and pastries, those delicate little sandwiches - Just joyful. Compbet He an omaang gu) to work with The af the mae place ard ext now to moka o saute tio minute ~ something fod never done before Aut | me at stubbern ane aukid for hela ard back advice wher I nacdod i Being pat al Supportive team ie wera t hy pastry ork ond & habe mw te ine roln ari tonlecrnfortatn abet the Gelato ‘etnngjekets oF Granite. OU ort rt et the moet mae work | se. keowtooga of rating Galgle to create re fener (pent of my NA ‘After 0 couple cf veut ot the Crorriy Siuhana headed time olen wit “bon if aul chef mertioned thet an nn He nosed «pn Chol My oyfmene and talked oH mmawrg ana ascigec 19 99 rer tater a Taw yeors tt wor nice t go ta a agen ur afte a 18 Crom, aur tact jeedied help ak the be id a eeu few Bichen to wadk vith o new team, ‘you meet other chefs with cterant biaekgjonrilic fev ut jot ta the cprortunties The 219 of fier POAE Ste on ©: ml peat kana, ewenahing abeut tne place is qute magical ond ike o Igiryins- every trne you dive over the digs to get tot ta enchanting The ganaral mare reo She too, Ihave been Uo eareer 40 far ta werk with seme great The jt at tan the Craw ouola (Te OMG oF quest roar [Bed oll tho too Mt or gonisatioet tI ete ep | took core of cl mee dftesnocn teas, of well 4 pat fours fetannront ‘ ehecolotes The postty blenen war ‘aen9y (Yom the main stohEN, One we 1a ten pleve for re Coq) ana cost closaiy wen the heat chat iba a i Peadseienk of trea i pasiny a6 0 young, het cndihs ts iotyaflag n thor Reis fa quite sare ta fing @ nega chot wiry that uch poetry wpononcn, BecouTs wed patissaria her itda fa corr 46 the geaery sect one ea-rert Text, wo find Gani but rain Gt tho 2 Micra. ssored Restourent Archer Fate, With ts secret i Seotoned necro supped rec pctie: hearts and edie by te teomc gardeners - one whle Guiana fauoythera she loo nde thetine ka post Moras and. tecpes parr accent @aguloncdescaats Yo ge Pepraton and guktonee toher tenors my eormot ered CUE Chel umhout a comeercotion GoOUL the wor bout cise ond about a Fegponsibly’to work batter F you ofan okeqdy tirking aeout stoinaibty, wero have you bac these: post fen years? ncickely 909 can do small things that cokectivehy besome huge tt a, Herne net cuyng srauberren In December Food waste, Ye oor 1 be etter ot then Re seppiens tool ot wnat chocdote company pute book estction, and diwesty, Paw thoy ot het formats nd thar wore (acran, kaowewbore you buy tern“ ®ask DEZAAN WAS FOUNDED IN igi AND NOEMY PROUDLY » | HAS OVER A CENTURY OF EXPUAIENCE IN GRINGING PRECISION ANO PASSION TO COCOA EXOELLENCE As one of the world’s leading suppliers of cocoa, we consistently select only the finest cocoa beans, harness proprietary processing techniques and utilise our long-held knowledge to offer a complete set of cocoa ingredients to our customers.At the heart of our approach is a desire to share the vast potential of cocoa with the world.solessehbingredionte co.uk won hbingredionts.co.uk/pogee/dez0anTalia Profet deZaan European Chef Lead Talia has worked as a pastry chef in Michelin- starred kitchens worldwide, currently based in Amsterdam, Talia spends her time creating, testing, and tasting recipes using deZaan cocoa Froyive (elec latembateace ei esteHow dic you become a pestty chet? What ottrocted you tothe worldet postry? ‘Tolls alittle about your career ‘peters your move te dezean: ‘whatdo you think Is next on the pastry scenein Curope? ‘whatdo you like mest about dezoan rangeet cocaa ingredients? \Whetis your favourite dezaan ‘eocoapouderandwny? ‘Whatwould be your top tip for other pastry profossionala.using cacoa? 99 The deZaan range builds on over 110 years of cocoa expertise. It allows chefs to take their creations to another level and is a response to risin: deman for high " quality cocoa ingredients.99 If you follow what ‘ou reall a eaemderte a al eect co you happy. Cr eT ieee eet ee eee pclae See ee ener ett er eee hee eee tie Se ee ee) ote ee) ee ores Cea) een eee Cera mee eee ae oe re od Ree oe S90 aie Satie Cast eet ave rere ieee Re Sect esac) Peed od ann eer i cea prot nc nt oe open er ete2 deZaan Approx, 30 portions Terra Roses Tuile Carbon Black Craquelin Tora Rossa Pate » Choux 79~ 2 deZaan Sefton Caramel Chov Respe Contnand Caramel Whipped Ganache True Gold Pastry Cream Salted Caramel Assembly2 deZaan Phooding thus Gold for sight ovo ond carder riots to-corplin utlul golden coromel colour thet pairs nicely win the brig exc fee Ye fll boas0r Yo Com the creamy snicetnise ofthe set po o rset the sweet potato get Approx. 8 portions Dusting for baking §.coc00 F Dow crecInge ogrocd srnooth paste Reserve 160 g dextrose Brig mvc pucwa despic bail 60 - reomn the mil rto the-eg9 ru his constant stern eck ck ur ec ‘e0t on a0 butter la unt eit Nour sence sha we ingrscsorns ot ogra ingredients, Cook untt ay ham the pon Adethe sited: sat Trarate To median peaks. ate erat urate: ‘Ona Posty exBnn ia 2 socved Min cp ‘Alo aca down ce medium Croduaty oe True Gold Sweet Potato Mousseline 00g um a.gtone ape sere tical 260 9 Sweet potato True Gold Pate » Chou cocoa butter mare S00 ecpe chore Bott IOSC/a7e tor 20 mutes. Far Nt he cid coved ‘ep ebontorn Duce oo detoon fru Refer toxasambly for furtha inructon 200 9 ¢ cocoa powce 290 nog 20g Gaid cocoo. penteler True Gold Sweet Potato Paris Brest 509 Ronse Boa for gornisnRecipe ; Z2 deZaan Truffle Recipe Cocos Powder recommanded quantities Assembly NOTE@ Postemodern. O10 Poy) Ole Martin Lippo grew up in the strict ambiance fo)P en newt conta) fete hey 0 rpcel ere) het Eee R ag conservative school StoneRecipe Blood orange, carrof and ginger granite Ingredients bloae oranggertrom Sed 1 fae (altrent ace LES VERGERSBOIRON 8 gngor pice rar fresh cp sroustnuscod comet wu Wg suose Met Coconut cream granita Dace cre JO fut ‘gsi sor) LES VE—————— Strawberry and hibiscus granita ‘esbe by Mathloos HIBISCUS INFUSION Ingredients 20g ced rises Rowers 000g _minerolwerer Method ‘ha-soucopan purthe water ana the hibiscus fring ito the Goll andl eno from the teat Ltt inirsator | roo ‘tholn the wusion. Coal GRANITA lngeedionts sroweiny pireo oo mee ‘sod £30 LES VERGE BOIRON fibrous ints ‘remined glucose S805 suns 00 aoe 0 300 Method Fioas ul the gions ay Wo weingra hone! biander utinne me grange meenine Sewwat-3c Clementine and kaffir lime granita Boos yc ens Ingredients ‘a0 ag "80 20 4 imanotal wentce ae Teoh OF Treaen safe Irma Hea Method Faces! the ngmdonis ns jug pal no tne grenita macnne, Soro ot=3°C.Cored Trailblazing a new world of chocolate For the past 15 years, they Siete onto may unexplored flavours of choeeolate by planting cacao Variety, This approach Tyee oNahaT Saat celts) | IK Meteersey ETc mpared to what oe osama Mey Ng si lized product, their chocolate is alive and rei 5 vibrant with the natural Pee : a ha (lifes (or (ea ensenTyTaTe 4 f nd customers to taste late differently.Challenging the industry: single-variety cacao Stating war me test step to pissksng ehipe-mety stems Grating ff elon ees] horjoulback technique usao fa merge pare from Guo prone sp thet they ey exw exyolar Ga cow. Tha ues pt ( aka tng99 We started to establish close relationships with our partner farmers who shared our vision for a better world of cacao.Pioneering the processesChocolate makers 94 With her experience as a former pastry chef and chocolate maker, she took our production to an even higher level.It’s evident that for Xoco, this is only the beginning. wwe kacogaurTMet. com © |:i)¢°=" @noeegaUTMetPerfecting a signature —A DESSERT MENU IS RARELY COMPLETE WITHOUT A SEASONAL ‘OR SIGNATURE TART: BE IT THE UNTOUCHABLE TARTE AU CITRON. A GARAMELISED WHEY CUSTARD. FRUIT TART OR THE SLASSIC CHOCOLATE TART. Atartis a dish that appears elegantly simple yet is arguably one of the more difficult dishes to perfect, with mistakes having nowhere to hide. deleae smooth minoclale pavtering are plating oro ol rrpmratie ludgernams sagorcta the cwveroge ehics hikes, or duro crs tveugheut patssene stoners ona ‘9 huge range of tection) one yolks. to ibd flavor provising ee Contras: tothe smooth and! The key stages Peeking (oinsing = butte os os ene onto cone sreentaly-omaming ana wining hie onouteg riwect or coca} Enopping sige che mpi ih the. eered four ond sa und Anon token of pay hows ben cloning: Cen omer eis ieaproneg Fa a pat ranerettore) | The Pastry science sta sucrwoit pat of Glam al pot? sqoiaed by thelr auld cor yotks one tet pasty The vaiks not only incl and adc oar i tha nigh and tavou siti: che. joey cide Hout Thee igh ugar erty nygroscoyee nejpea to retain moimuxe inthe ok creating smooth discs of pastry belorechiliag Tne Smeunt oF wang reed oe gos) ogee eck ond er vena scot spc ta enna Cerce ret ip ite moun oosty thes ews Thong) Under wertecl_{ahiel> con be Surbiy ard uneven Ih mesure Seritent, Fach uncchseiva Stout te wok WHA. omen trocharrar onalbraotng curing te bang stone) saver cone aticky beketofuige ‘9 moment missed Dont forgat tne aokt'a ne. crane for rrewing ace ftaveur end rounds off the hours owou ce wel os coninbating to shail fun tender eig ater an eon Nee ree the: cough beer stich The making Traxitionely these pe en cont won su 28 fot ha ttelere for merge the protes kaha stages ond terrporaiven changes of Ingrecterts ondhow this ctlecis the aro reaut The theary can the: mucrina, Theerearaongredentetsthe sare ul hive oF by Pend TH Tree Healy to. be under packed chopped andiot fraseree, poientdly beng a live peesty ond trad to hod by cence (heenaby 6 mor lho tobbo ower yoriedt and oeroted onc equres eteose pdgernert| Rolling and lining fl ing reeds to be-etbcrent ond evan ure Keeping pastry on the riove to endure R gear stick to the wwofk surfaze 8 wallon manag 3 ‘ound snepe Ther fottry can oltery 08 Eeen sepediily by tre conte of a tot rnhich cor g¥6 an unrefined finch nd usvolly fondle than the fore Ine ring pin being focused on ogee rarer nan the cents, Far larg tar. amm mekeptnisesporneteane prowaes enough sunport for the tiling and corties in toture We encourage tudes to chk the Gaga a tney 92 watt uriace eve viewing ond the aso rue, Dace the pasty railed tana comect pth cat ame exoacs patty c fre tartcase taensre there isnt too uch pasty tenandle & temgerct.ce is pi OsTy too WORT one sof Hl tO, brig tn in the te rec aciecemers anagertia nancing ot a ela fora sherp. tush ‘to hil 1 any ose ise the tring. towing te gute to roe froduora sreimage) ond ghing 2 ‘ore tender pay At ths eoge re tat con ty say, ecking the bu in place unl the strch in the fur tos row tas one Gabe through holding the eculful ining ona -correns in place: | Blind baking We le oko eas (a Ipuer temaporotute then ether pastes ue to the high fot and sugar), ublaing ff Cote towexcs the tcf stages et bodeg toconiral excess colour on the lop edge We io fecermend nat stepping ‘vray from the oven for the. fine! ‘ct mimutep: of ‘cocking to ming epee ta.an The chocolate filling the mdkigent fing of o chocolate let 0 fantastic partner to the erp ree In commen with enost torts b @ custard bose, ¢:sram sauce tvckonag and eee wih eggs cos by ‘chovolote ond buttar senting up whan costes. The Chocolate A good qualiy chaotate i tet and complex in fiovour, The tot content brand enc) percentage al cocoa sols ean be chosen to snnanat © rechice crofoctentes uch Of aD), batjornese, ruttinece.:plog, nl ona awe Sctiia now 62% ‘ork choeslate or u Coane dork cnscatate nso werk aap) chocak 9 18.) Core grower ord or we use Valniona an psception al chacolate tong for quality with olay ond ethicat suagoinabla scaring to go wth the Neveu! ord tem The making of the filling The eagedarte rabos ard haw ty Fe inearporated all hams On imp! on me tnan ond set ot me Nang A custard ie a cimpla aseanby few ty polncers. Gena chaceste meting even temperature of radiant on inedeporation, amuietyng ne ctor, putter ond eggs wineut Ine addition ot tea in a-smooth and even fh to the Just enough bec The poke wf the linge equal Importonce Gents coding in a ie fan UNE @unerm yionbia has ban 1 le me moge ot eggs: ince the simple oddmon cf heat tates @ loose quid hose and ofeote @ lunutiows met im thee rhouth get thot we con be stead one por 1B.au pancsarie nears Content | The egg science Googuiien = the cramisiy ay te the cteoon of the ting Ege are lorgely mode up of water ana preven Daun up Peat indivdua packages, Booting round it water, but whan beer is ‘Gpplicd ta the eg motecues inthe a ‘other ort the potent jr ta unweccs These bonds unfolding oliows the protein Connect mith each other “slmpngt tofom © fee dimencional natworie The cergtar Bacon ‘ between me pioisn cups eetnctng flaw anc in turn giving the mot cic we a kno we Mare ‘a periectiy cockso custora! Wwe aver cook the egg ting the mictocues in Ine 99g nave freved taster and fatter ond once éuwman the newly termed lump” cf protein Deeame too tig equecaing out ine wae wich has been dispersed, which tans inte stearn in tre hac of the: oven. Tha steom means feduced, vot Content in tne fling one weretors copdunsad protan, wrich giv hore suboeq) mouth feat When We rate @ tart Hing we ore asedaiing other ingracionte cro sugar ord in this cote. ehoeolota Evel diferant ingredient ond tav0 aw an imngont of ihe sat are he ternpemture of coagulation: Adding thar ingrediorts dlutes the pote fetwort, qu coagulation as tha ‘work havder 6 Ana creates an overeat ach stner and ure shat st oggaiona Once a tniform wobble has formed and our tart has cooled, care should be taken when portioning and plating, to give justice to the tart. | The plating fh sborp one refined tock requires Gomknes which ‘conast foycure coratul attention tothe plowing and festiwes anmanog ony tot land poivcning, however i does Seaxcrinfy ie mocurclyippertcne ws not however need. to be ober citer Use roxpberies or possiontist ‘complicated. coche of ere Hroiche Gres, A sharpened chars wile 8 cleo era) tb Gun through checciene Gere Cath ond © blow tereh ee Chdeokats so proins, conan Nbs or hot water of@ of GeSlu Colaaning Roney. cam ghe oxelporal Ieuture tne eno: ofter eocr cut with an, vinle corn tioesrs or crarge biossor gppregriote. ond nat ow Joga Givw colour cortrast ood iors portion «a goed sot the sare ard. attention in every Neoting a clear inte to place onc processiswinotmekes onevesetional Hicks Up the Wing 0 aver out ary eRocolate test Imperectons ontmaes tre tran | Our core tips for suiccess “Quality ot Ingredients fixie: 6 Now nyt ta ralegse apatesucree Spica wpact 6 Me ere OLE pastry from the tray of tn while Good gualty bute tas a een We all worm of Wt Ee stuck fot favour once ga Cease yricancd etary. Net bong: pope Darter te meipe a cow uk 40 UREE Wal or Bree unser foto cortid mocring Imeplg er sucimewnen baingas aplecaiton eertertio ainrieramm Minimise at ncospocoion i bath Cold are patios optemal ansling thy pastry or hing, ofthe fats which ofiows tho pastry Gente cveking cl Ite chocobte ‘i be wormaie bur fot Bread, ING) fing un har unorm pee fo Boury m Mchy kx manage in @ hot opt eoreitoney ikonee,.aystetresic crikng Ir key Pamisring of tre tor wth 9 Baer song Wily the ceatcence ang hetirfe, mocking the ses of he lfeicnt Uvough tha method anda tet with o hot bie gvus & to gia lightness ottouch te eneurn.otetinag. smooth shine ond fnian isk onctiendcr pastry Proptica oad! repetition ia the onewor “Along chil betore baking © 6! 1)i;j) So-timung 19 hee eae! prone inpottance: ‘ond fone judgement sit ainays Fufienos tfeoighout the process ef imipdie the overall rasul Tokng fhe pasty but mainiating © been nomes oe och redpe to ila faye wwe babnig to ethos tho ehot yous lecené wil became your Optimal aver ight correlation pelsceatset patissers test Book to ‘one snap, erect your perect Lgnoture tart @needed Frédéric BauBefore, I made cakes. With Pierre Hermé, I became a pastry chef.99 Nothing is forbidden, no ingredient is off- limits, but quantities are carefully considered.So, what is a “reasonable Recipe" tne |‘Makes 121212 « 48cm squares Indulgent Komuntu 80% Spange ‘Creamy Kemuntu 80% Ganache evan ) Komunty 90% Gannehe KoMUNTUBO% : Vanilla erearny ganache Komuntu 80% Ganache KOMUNTU 80% MOUSSE ) KOMUNTUBOR koMUNTU ao a etosoe oopKOMUNTO 80% SPRAY MIX Cocoa butter ASSEMBLYMANS C\ aN IK at Suan r, \ d E Irhona with ion of basicAnew version of the: Essentials in step with the timeswrench) es lt) et at Ts ole Valrhona invites all = omy's future. y acharacteristics of the essentials nwo adapted te A tool redesigned to be Diese teu peern ita og Peer Peer markcharmangvalthona-celection.cam #447766 984862VALRHONA Makes24 dervarte Pineapple compote Intense illanka 63% whipped ganache es 3g Les yed 820g TOTAL WEIGHTVALRHONA Pineapple & coriander babs syrup ‘Assembly and Finishing Mole thie baba dough than place opprax Ig in atch B ‘Abrolueristal neutral pray mix 200g TOTALWEIOHT:Francesco Genovese When we first arrange to meet Francesco, he's been a pastry chef at The Fat Duck for four years. Shortly before our meeting, I get an apologetic email.oye off were ry imense pe towel por ina pairy cholenga ot France le Bes 5 hale thon jst a to young | art hove emperenca rac uid my cores yo ond ome perx bibane He aw me waiting and th eed to-suco0ec lbwnk ES samating very exponent ti 1 can go them nat 1 hee 6M mate go wort ot the prdbatty one of the frost mnpertant someone yo exerted bina to lc through is ine st a ha Began to Ik on @ more Weclarsmp-oas03 | wen the (08 becouse he waspst Wubais0n are rot to laugh belore teling me that inGts going to happen Thats wet ‘behind there not good, las get somecne new OM ding nimeet forward win Boe Fis childhood creamy wos actually ibe parect science never che that in 2 yet rer stop. Altat haning his hosraity ¥ rotors Wor wis ot high achook he eepa0, CH Has Ike 2 hawt Ya eameit to put of another tay obbty, vatheut ye very posserote cha. emical and all the processes, ike a-caroet chee git ull ly docking knoWodge at wt Peedod ta be obetter manager onda ig faye ©: chongo to wine evaryane the Inst tour ymawte woul reercey Chembbalreections alter whemistarted wPiel high sohaol his would attend bia quicely became obssted by the better teacher tae cone to tench rie neods the appartuniy (ets gue them have Been possinie Tl worn to wore nings working together Arc thats gain job, ond | weer to “My frst ob wor Hoge booquaa 1 wos ad people to hor to run @ Wichen | da He ganie that to everyae ‘con, with on ater whevelt sterted ry passion fer Hest natal Botere you pick fas mi Prt niet he'scnad! mebest chats Mmever With the halo of Gi | think | cocame schoo) peojest wth my region: he }0. soe his approach te conting, Ye high schook you go to vit. th it p vhorked with, ard for us he’s thal akdar g goad manager for fhe pinstry teary had © groug af thity-tve poopie, I vy Ne Wis king ot food, This not they cao On Op ay, They showed out brother that sigs tha right ting whers tm very sod to leave ce thot sc Sut working it sectors, | on a9 IPs protein endl fet ana water, us at the neceling senoat gina at ine rd Sun PHONG SUPROM Hou BMe FOU AM mvETyeh News ain le Up wanting an a Bokmy — 4 woe ©To achef that wants to start this journey, I will always recommend to go to Spain, France or Italy — or if « possible to do the three of them. » Just to see » the food in countries » where food » is a way » of living. These are = the things “= T would "en Suggest toa ~™ young chef.a o < fF) 99 Itry to always bring the freshness of sunny days in the south of Italy.Dn | Chocolate Academy™ UK Hosts Junior Chocolate Masters Competition THE JUMIOR CHOCOLATE MASTERS COMPETITION WAS CREATED: EY THE UK & IRELAND CHOCOLATE ACADEMY AS THERE ARE FEF COMPETITIONS FOCUSED PRIMARILY ON CHOCOLATE WITHIN THE INDUSTRY WHERE YOUNG CHEFS CAN CHALLENGE THEMSELVES IN ‘A COMPETITION ENVIRONMENT Ina similar spirit of competition and continuous improvement, the Chocolate Academy™ Center located in Banbury hosted some of the UK and Ireland's top young talents in pastry and chocolate, inviting them to hone their skills and compete against one another in a day- long competition with one budding chef being named Junior Chocolate Master. delieg on ornMeet the Competitors The group of 6 finalists represented a variety of venues, from pastry shops to hotels, and brought a diversity of experience and backgrounds to the competition. FFs Ree 9 \ ( : be = it i fJohn Almeida ; tek y eee ‘where did it ai start? Haw aie you fallin ovo with cooking, postry and chocolate? What or whois your greatest source: of inspiration? What has been your fovourite . 1 culinary ereation sovfer? a How.are you preparing forthe competition? cag Boe cing What motivated youto enter ochievobis ona extn the Junior Chocolate Masters compatition? Any aewtition forthe future you'a Hike tesharewitnus? What deosthe the World evoke toUnaisa Hussain Paitry Shek at Shige tdurrnet ‘whore diditail start? How did you {allin love with cooking, pastry and chotolate? ‘when | Wor young one Mang Scotland, my: nome was flied. vat my eutenced fart) of aurts, unckes, \yandporentsond cours. Ineitcren ‘was allvays full of the women cooking lhe me eind ere af ry uty wou baka we used to bake wey amole things but thate where ft sinrtedt Attr raving to Laiceter:my fonniy grayrto 1 (6 brothons, 6 ord doi) I mould chwas be hélptig rv mur with the cooking ang babng for re lide pooted lunches J etortes pastry wren | won 10,4 het Reve! Noored OF a vail oppaANg for College winere | antes to to some sort ol Bolang course | wos hesitont to ‘ero On the couran fics | aE kn anytting about poey | opcied tor Invel 2 Potievano ang eonfertionany har a eauple of meetin, | molec oktry and chocolate wes lke 2 vito ‘thor werd ex there that | had rae cafe across and thre wea so rach {to leon Dureg my seccha year at feoliage, | jolie a poterere oonedt (Chica. Gaurmot for york exenence Where igre! the moyary of pies (ond pastry inewleciae Durrg my ie at Gologa thet Pondernic bit andl due fo ts | ori GMerded colage Gwice 2 week nora ean? Paaet af a) oh periment ono teat rey skis 20 | rect todos mich ce coud atoms anct want | entered tha Young Pastry Chat ot the Yeor comattich in 2021 ot 17, ry: inites mougnes wen that | eeulart frfer this, m not goect enough ania dont have enough tnowieage or experience. My patents ord teachers Urged reerto apmiy. Attar passe aon) Inge and geting 2nrouGh to the Mn Lvas-enrumaly exitedand precicest whenever | could, | mada 0 tropical tlavouraa entreret which conaistec ot @ eecceut mouse, mango compste. paso iy, oooh chun ant Omodsiene sponge. Aer wenng he hes painon of te eompunmien, eeNe ppotonnotin myseit What or whois your greater source ofinspication? My nepiraiter for my caver ia my deplover wh seh taught and is et bbeiont pormy.chet | have vorted for ae for aimest tvee ynars new and | hove lenmed se mrkich Mar business hos alitsaya Sean saceseéstul and has Bown femerkoby cvs! ne yoO'S Dulsite ot my career, | om ingalrad bby my mother 10 become 9 stong sates wotrary my mathar is rang I chidren and by doing 20, sh is taking thw sole al @ leocha nurkik chet, leaner, corer ore many. mare. Evan mough she stuggies ot tes she pushes teough 1a da hee best ane erngout the best us What has been your favourite ‘culinary ereation so far? 50 tor my fovourte dessert ene tropical entramer for tho Young Posty Chal af the Year competitor i ‘aonsisis of soananut rouse, pcgslon Inst Joly, mango compote, coconut ch and o modolsine spoige | foveal the aPterent textures nd the rearing of the frat Thar favour ombsnation i dine: ond te 0 grect dessert or tha summer What motivated youte enter ‘he Junlor Chocolate Masters ‘competition? | ove only. previously paicipares in ona competition, achiawng xt place: tt was a huge eye-opener fot erkad ma that! om capable Dt much more thon | seen myst ew of my ma recsana ete emerave ry confidence ona prove tn. rycot dnd others thor | can aohieve righ standards | am always: sutpsbing mysalf with hot 1 ene cio-and want 19 continu to leom and eiplore. Ano lout of cow'oa, to have fun and enjoy ‘What does the themo "The Changing World” evoke to you? Whee [tink ob tha Thame ‘the Changing World, | tink ot now Pe Wee: al bom the Maureen how Nowie and Technoiogy wil Ge conned. The fusion berwean Nate ng Manmade My ‘sion vl be eployed through tabote forming hich woul give a futurese rage-at the wei neve Gxtvancoatechnolagy Gnd genetic: engineering _piey on even bigger part tn agiicuture The udkition of genetic enaneoning # my Inearpretotion af The Chengines Wet shoes tnat the wera lent enangng nly for thw good, thee ora misyy Impacts on. haottn due to genetically modiiedcepsr hich mony dar tink bo than eonaurning toe, 6. How aroyyou proparing forthe competition? My. collage: secturdr has indy ffered me the chance te practice the college pastry btehen. | will BE practicing) my chowpiace thir ard Proctiong diferent temniques forthe plated assert and snockrg bar, |v: {iting recspas for af the sompanants at name. | dent proa.ce vegan or fag trary dessa oc Fi mare of shailenge for me. Whats your favourite chosolete? wy? ( fewe & tovowins Goa. terry chacolotes thot | oan decide trary | cnronia ord Eyeco0 | Whelfi Gut ot ak me done cnocoione | Nove Dktamass cna truky notes From tram ng the sourness fem the Mactoteto ho Ato EL Bak | RE. dork ehacchate ronaing ates 5 ond 75% ‘Any ambition for the future you' fiketo shore with us? Sieoa starting Bast | have wanted to fen ehy crn patisserie in eny Roches ity in. Sontianed Retloseria tent very we ingivn in the oy | ee up in ancl J wom to intacues oumente frm Clauzars onc my oreatane:James Robinson Demichet de porte or the Grove Ho ‘Ushers dit itailetert? How det you fallin love with cooking. pastry.and chocolate? Sarna of my frst ond rast earshot preerees: Wom eflahaed ara i te reicoriva Berane of my grondnorents fond wotohng. relping (peabany ‘inciotng) ard tasting Cow oot ramerioer being handed the spoan by thair Neen to ent sho: batter crit fencing ump covered in coke vk OF US esotemany mating for coms to came uatthinover ond coofpua enough-saure snore clewac toseat them, The ncstoigic teeing ftom chidhood of the ssi oF cols in Ihe oars Keay the bow clnon one Fecstamnging tery tegetnor fits ma-wity Joy FAGRY aMoys Dahove | warted! 10 be a pastry chet Rewmer, It's only Ypon rafecton now | sci piace ordceukt be: becca c pastry chet we fetter ‘for toyr yaaa taaecendavy echocl this 8 wher | sein | worfao: qo bee y EeinnUgn NOK. progparn mnsen | portopotse nosportatine po yareme ould toda ails cckhity lee Braet ond | deodes 12 <0 bang | mace of sons of things tom your wariiorat catiage Ina! o.an Cee crocs oake per fetecon rene fro Pang | ‘mage locked ex tsted ary good bu t eve me eneuch of a passer to decice Vine te ds ia raver that worn tc tote toad tech on a goss and whi soabng Tor post 16 opens dsooverce the Claro Clerk aaadumy tr pot mrosince in Wier Keyes | toce 0 tour thefocity and fet n {2 98t to my oreo of bang. 0 posty ofa | stutigg 91 the Clave Clank Clon loon a ot fom choo ae ee Une tm Be of ain thet showed! un plated desiods bread pull postr, suger wrotk and chocolate wort st To nome a few, cuosicorkly whan aoirg the cre | oecioa hated ceeninte work and woe never (gong w.dee agen tena ine voryin tex terngnt rows We tne Chat Care ‘acoder cei amperes fa lbocery where | Ieomnt coout Verravsens odion aredeakes an ty my Ere lo lain ichage Is ursure on |yere | earned to poe were in ve eens me with WokOery ie 13 (storied cans yon Thor psone po ‘en nétog.ern toakog tor people to work ai the grows Ryan Medd ma straight ob catega ond | hoe bear ucrting at the grove for arrost 2 ye0r8 nek 9 wo yous hows wenedin a fowettion ‘areca ening otemaon tao ana oe hv ‘Whoter wnols your grectost source ‘of inspiration? | spor «ot of trne cn miy priane just ne Ord | ire that sical seroleg though so ne society gga! fluent: you ean 150 mar kas hrarmather chefsard (bokors on social ect ei ma "you Sats naver tun Oy wah co Thuch Poptosion of tho a butter, one ot fe Someshing yous aw looking for (on sosck medio raw and 0 yo fied thing you cauldeit wan ek ot ua ite nore ta \Wihet hex been your favourite: ceulinary erection sa tar? ly fovounte pet goxwau ns fon tt year i the aurnmet & wo (yove Nena ard gps Youd thn tnathng that moderna love ths ¢ 0 much wos beng aD to use estate Foun prociusts & contanod savondor ouninte wales gov Grd honey trom the estate gordens eawastod at te book of sen aig it Inonse Horct near hom the geuncnce of surounang plonis on velee wien Complnenied the trent My fovcunte. creation may alse be ny rrogt Ghalenara. Helloween | made a whch iteme shocokate souliam | Wine € via my favourre because | loot a be Ey Prgung tal coupe ana learns, wesc moans improvemard cred ren lost yer great whi Whatmetivated you te enter thoJuniar Chocolate Masters competition? Someone gent mea Ink to the poet an nsKegKoM, Whar Me relnaanes for entree ord | omizctod for 9 hime aheter | wartad to enter or not ang then astrrinte worksent a fewo! sto 5» Cape ce la Moneta wa got I eoesome arnxing creations trom ettover ine wore oncwotan seme imrorrniy {Stunted chute ‘working the whole atmosgrers af tne event: wos fcking ene lft wth move apieaton land dain ta | wed etn riot ronaiote mestar, What does the theme The changing \orid” evoke to you? Tho theme a Charging Werk exckes mie ais there Wy of abundonce al prablems ip thie Word hol requie range and cetiers ES to maa nit one Rowe pometring ate con foto fmpla a8 chee arma stony Just by Yoaking ob 8 ry boket iol ive hve one plone one shot 10.00 Ins Fight I eyes ore oo tne etd kradkes and communis te Hght the probit thot wo hows coasted by Pegecting ovr enironrent rnp naw’ t0 ban Lagerrer Date it How are you preparing ter the competition? Curraraty | orrrstieng ery eka tor tne Phot batere | My and Bul ot mS ramatine | have bean dong sone large cheese pieces fer vrs to bap procticng ry sks ty lovourta Grocolote to @at i Cocso Bony Zep Gold. | use zo note whats hecolate ore sil is rat my fenouste bout | love how this chocolate tants 50 mote comple by carnmeling rel | tone it has tat neseaigic Teetng ff romancing me of Bunge fromm my chicoMarion Balouin Mek Choceienis Chacsiater: Where old alt start? How did you Jallin love witheooking, pastry anet 3.0 lat ond | at of paaty wah my. 2 grand When I ween echesk | did |x re eonce } If of the hd of thie eraak | wwantad ta be 9 chocolat wnat orwmeisyourgreatest source otinspiration? ane iho give ma ihe ance to wes wll hi ib moe re fall love wth She ineprotion becouse she started Mer omperiy olor, and yao upon year og grown ts realy sparing What has been your fovourite culinary creation soar? wuld sey the + Nora -Aower » by Caane Grok, the texture ot the yprciche is tec timee mide racy goed taste ab war botwien the seat! steohqoes What motivated youto enter the Junior Checolate masters compatition? Wy chat Paul Seine shed er publication the Showpines, fe ‘whatdoes the theme “The Changing ‘Warld" ovoko te you? fevching lke the frers the treat. 9 26 RE aH OF ehONQDR. 95 Ihe YW cre workng gating thireng fspeciay tor the vagor desert it's realy interesing to think difeenty than we kom at rerek bull age Howareyoupreparing fortne competition? mn airing, comnghock clang my days if | work fot the sana fat horny ee some toting wih ry trends te oF ther tesenock ‘whatis your favourite chocotater wy? Soea0 Barry recite th Any ambition forthe future yau'dike te shorewithus? V eeoue te te ‘ehoeoiat skh debpinggrowcrec odin fulwreviry nat becom teacher fs the pratessiona yoni fa fo creat my own choco ‘oing to harweat tne cacao pods “gal the saps tor the erections vf werk ieSarah Williams ch i do Fert at The Gear Hote Where did itallstart? he alstot chess Sorted of young age My sorkest rere siding, wera wh yy From baring nthe Bichon Mere its (of mesa but enjopng: every mom Fe plgmr F gor th (grew | began bot sperding al ry fee time inthe ethan Teaching myged toug) Youlubs Vioxce on hori to Gaon a How did youtallintove with cooking, pastry and chocolate? F atid to fen tray th gat whan | wos ot colige During my chateoe F potesena, | oegan to fake ntanast Se88in where (Heart cous tempanng. mating Lenbone ond flavaur pangs in chonataia. Ti igiited ry lve fa chocolate ‘What orwhe is your greatest source cf inspiration? focet procuis Revouts proties ictnieuees ao wick by wna | thnk 68 ots ingpts me ingprcnion Tha ea ozyouccrneveate ay, folow prsiry chia ave ineciational as ve-al con laaen ord nw paraon far ore fiom each aller perspectivn ond crectvty ‘what has been your favourite cutinaryereation so far? iy fevouin exeeron 20 hit ote the fist ssoncisce created! in my cuneet oleplace for te Grand Hote enening Wa tak our efmatioe vison HOw the colour ondonchntectixe ofthe iuling As team we interned cur ots # the mapening, his gy eda nowlound cenfckence ery ski ‘what motivated you taenter the Juntor Chocolate Masters ‘Compstition? t can F reweage vated mi 1 oka pa a8 | wanted ta. feo and puch rye What does the thamne “The Changing World” avake te you? ngehorgy! hemaeyokestome ich we ade for the consumer cri food prod rable: eolvng ane odeptra ki 5 is bight a re cheats daly 72 Mow are you preporing far the ‘competition? My preparations: fe ‘peti relate dewdoping new techriqu _and) pushing mys ereatwaly I naw | oan ranean pasitcatly 13 connect tothe chenging wortd brat fom develoarg my chocolate sills further 10 inprow the technica mmow ond wedtiongy Isom ones ta ‘Whatie your favourite chocolate? winy? iy lvcutte chocalte & Cocoo Bary fe poxon ly one 1 develop with Ir vanae! Bonbon, sand plored Gasset Any ambition tor the future you'd ike ‘te shore with us? My biggwel ambition tort my own chosck fuan rm si 88 areaJUNIOR CHOCOLATE MASTER WINNER Mignon Strydom Whore di it all start? How aie you tallintove with cooking, pastry and chocolate! ‘Whotor whe ie your greatest uauree Iinspiratie‘inet motivated yau to ontor the Junior Chocolate Masters ‘competition? year in crow other Che ‘pesos anainfencis that dees the theme “The Changing ‘Wortd” evoke to you? ngcaant tor Peories hve, ws ‘araivont. As Pasty clly swroat 1 Ne ce ilfertga onthe dessert mena Raving to nreart to Gerla fr ow are you preparing tor ne competition? as Woll a2 cote: aterng niged my erway (nats your favourite enee ate? wy nenivesta S10 ‘Any ambition forthe future-you'd favour and tarture | hope to cleveiop, soe ticing to boostpacojet Raising the Bar PACQJET HAS BEEN AT THE FOREFRONT OF TOP-LEVEL CUISINE SINCE IT'S LAUNCH IN THE EARLY 1990'S, NOW, THE NEW PACQUET 4 HAS BEEN COMPLETELY REDESIGNED'SO IT SUITS THE NEXT GENERATION OF CULINARY STARS The Pacojet has earned iconic status. Its arrival on the culinary scene coincided with the dawn of modem gastronomy and the Pacojet became the palette on which a new generation of chef-as-artists expressed themselves through creating revolutionary dishes. f poe the flee of eon acnla ane Heston Blierthed the 200! to huly ‘Gxpiote tha furl reaches of tht nary megnatens soe ten, nop:become such a quenaeantol itchen thotit evenhad a porinine Ralph Fiennes) 2022 cuntNow, the Pacojet 4 has arrived, It has everything ou've come to expect rom a Pacojet: the power, precision and reliability that has made it an essential ingredient in many chefs’ signature dishes. But it now comes with even more.Hay brandy ice cream pacojet ‘Ipacetizing* beaker = 10 pertlons. 1 PACOTIZING® BEAKER ok mic creer ahd hay tquer together Mixand stiri whale e890 eag velk and mugor eon to BIC Pour tne te apoceting becker (Gove vith banc loot Freee nt -20°C for at nowt 2h INmeoeenary, pooatiaet 1nane PACOJET SETTINGS Jot™\oce eutciae: yur gronerand a tes coceny® chloeRecipe pacojet | pacotiting beaker =10 portions 1 PACOTIZING® BEAKER PACOJET SETTINGS Ginger Cinnamon Hibiscus Ice Cream ee ee etd Dur ce aCe DNs etal)boironit™ For afta plates (CHOCOLATE & SEA SALT CRUMBLE ACAI MOUSSE OLIVE OIL GANACHE ACAISORBETboironit™ ACAI CREMEUX ASSEMBLYee kaka Rae Pets dileat Grant! wponl stdin