Chef Jérome Landrieu

After working for the prestigious Bellouet school in Paris, Chef Landrieu opened the Chocolate Academy for Barry Callebaut in Chicago. He was presenting a couple new products last Jully at the same event as chef Perez.

Donut Interpretation

Fraise Citrus Field

Jérome Landrieu

Chef Ramon Perez ...

Chef Ramon Perez formally working for Comme ça, and who recently started Puur Chocolate was doing a demonstration for Pregel...

Anisse Hyssop Ice cream & Raspberry Noodles

The demonstration took place in Torrance (south L.A) at Bakon USA.

Advanced Pastry Week 3

Strawberry Mango Triffle

The decor is made of dried strawberries and Isomalt

Visit Los Angeles, Bottega Louie

Amazing café and pastry, in downtown L.A.
Botega Louie is located at 700 south Grand Ave.

Summer Quarter at Seattle Art Institute

Creamy ganache filling

Gianduja Bonbon

Baba Savarin, with rum raisins

Profiteroles, sugar dough, cream puffs, vanilla ice cream, chocolate sauce

Chocolate and Advanced Pastry classes

BUBO Barcelona 3

BUBO, is the pastry shop of Carlos Mampel, the staff was as delicious as the pastries

Pastry in Barcelona 2

Visit to Hofmann, pastry shop, wonderful products