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Farhat Lahmer, Executive Chef, and Abderraouf Ziouane, General Manager, École Ducasse Abu Dhabi Studio

Pastry News

École Ducasse named World’s Best Culinary Training Institution by World Culinary Awards

Pastry News

Albert Adrià’s ice cream parlor, Gelato Collection, opens its doors in Barcelona

Albert Adrià ice cream

Celebration 40 years of ENSP

Pastry News

The École Nationale Supérieure de Pâtisserie celebrates 40 years debating the challenges of the pastry of the future

ENSP

Nina Métayer, Best Pastry Chef in the World

Pastry News

Nina Métayer, chosen Best Pastry Chef in the World by 50 Best Restaurants

Best Pastry Chef 50 Best Nina Métayer

Pastry News

Swiss researchers develop a new chocolate that replaces sugar with cocoa gelatin

Chocolate Cocoa

Mineko Kato, Asia's Best Pastry Xef 2024

Pastry News

Mineko Kato, Asia’s Best Pastry Chef 2024

Asia Best Pastry Chef Mineko Kato

Cocoa tree

Pastry News

Mathematics could save African cocoa production

Cocoa Research and Development

Essence by Jesús Escalera

Pastry News

Essence, the great book of aromas applied to ice cream and dessert by Jesús Escalera

Books For Chefs Catalogue ice cream

Sugarcrane bricks

Pastry News

A sustainable ‘brick’ made from leftover sugar cane material has been created

Research and Development

Iginio Massari

Pastry News

The excellence of panettone lands in Japan with Iginio Massari

Iginio Massari Panettone

École Ducasse exterior view

Pastry News

The Ducasse School (ENSP) and the Gato Dumas Institute establish a collaboration agreement

Ice cream

Pastry News

The great Ice Cream China show celebrates its 26th edition in September

ice cream