Japanese chef Natsuko Shoji of Été in Tokyo has been announced as the recipient of the 2020 winner of Asia’s Best Pastry Chef Award, sponsored by Valrhona, ahead of Asia’s 50 Best Restaurants virtual awards ceremony on 24 March. Shoji opened her exclusive, invitation-only four-seat omakase restaurant in Tokyo’s Shibuya neighbourhood in 2014, recently expanding to larger premises opening up the restaurant to the… Read more »
Jessica Préalpato, head pastry chef at Alain Ducasse au Plaza Athénée and the winner of The World’s Best Pastry Chef 2019, sponsored by Sosa, believes in a humble, no-frills cuisine dedicated to paying homage to quality produce. Discover the ethos behind her streamlined philosophy of ‘desseralité’ The French word ‘naturalité’ indicates something that belongs to nature and it is this… Read more »
Puratos’ Vivafil range of preservative-free fruit fillings was selected as the winner of the American Society of Baking’s (ASB) 2019 Innovation Award in the Health, Wellness and Nutrition category. These awards recognize companies in the grain-based food industry for their innovative development and implementation of leading-edge products. The award in the Health, Wellness and Nutrition category is given to companies that have… Read more »
“Without cocoa, there is no chocolate,” says Brigitte Laliberté, the coordinator of the Global Network for Cacao Genetic Resources and the Cocoa of Excellence Programme (CoEx). “It’s as simple as this. Everything starts from there.” She’s right, yet every award honoring chocolate focuses on the end maker, not farmers. The celebrated outlier is the International Cocoa Awards (ICA), an event… Read more »
The world-renowned awards, which will be held on April 22, in the Leicestershire town of Melton Mowbray, are now in their seventh year. A few simple pie rules must be adhered to though: all pies must be totally encased in pastry with a closed top and fit into one of the pre-assigned classes. All pies, except the specialist class (see… Read more »
The International Cocoa Organization was presented with the 2014 grand prize of the Academie Française du Chocolat et de la Confiserie (the French Chocolate and Confectionery Academy) at a ceremony held in Paris on 13 May. Academy president Xavier Conraux presented this year’s prize to the ICCO’s director of economics, Laurent Pipitone.
Steve Rudkin, founder of Seed and Bean, says, “Our aim was to create packaging representing the essence of the brand. In truth our designers came through with something even better than we could have hoped. To now have it recognised by coming 1st out of 40 applicants in these industry awards is most rewarding. Trade enquiries are already starting, following the awards.”
The International Chocolate Salon has announced the winners of its 2013 Top Truffle Artistry Competition. Twelve judges representing a mix of editors, including Candy Industry’s Bernie Pacyniak, authors and topic experts each sampled an array of truffles and then voted for their favorites in a variety of categories, including: best ingredient combinations, best use of color and best truffle, and… Read more »
This year’s Canadian National Competition saw strong repeat performances from last year’s winners Christophe Morel and Beta5 Chocolates. Notably, Montreal’s Morel took home the most medals of the competition: two Golds and three Silvers. The Canadian National Competition, part of the run-up to the International Chocolate Awards, is now in its second year. More than 100 products were entered for… Read more »
Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, is to be honored for its collective sustainability efforts over the past years with the prestigious “Sustainable Standard-Setter” award at the Rainforest Alliance 2013 Annual Gala on Wednesday, May 15, 2013 to be held at New York’s American Museum of Natural History.