carpigiani Tag

Young and talented, Jeffrey Wang [Jiachen Wang 王家承] is one of the most promising Taiwanese pastry chefs.  Locals know him because, after specialising in French Pâtisserie, he used to be the Executive Pastry Chef at SPOT, a famous American restaurant in Taipei City.   Well, there’s much more...

Frozen Art Chef is pleased to publish one of the latest recipes created by the Taiwanese Pastry Chef Jeffrey Wang, founder of Volute Croissant and Fla Fla Tu Tu Patisserie. This frozen dessert is a perfect menu addition during the fall season. Try it out and send...

Hi Frozen Art Lovers, ever searched for a Recipe Book about the best Asian Gelato flavours?  Carpigiani Gelato University realised it with the support of famous instructors and chefs. The official presentation of the book (and a dedicated demo that reveals the secrets to make the...

Fascinated by music and culinary arts since he was a kid, the Italian Angelo Ciccone is now the Executive Chef at Regent Singapore. Chef Ciccone loves being hands on and he rocks in heading all the hotel’s culinary operations. If one wants to get impressed...

Exclusiveley for you, Frozen Art Lovers, one of the BestSellers of the Italian Angelo Ciccone, executive chef at Regent Singapore. If one wants to get impressed by authentic Italian Frozen Desserts in Singapore, Basilico and Dolcetto (Regent Singapore) are among the most popular destinations and "Mosaico di...

After having sharpened senses and skills all around the world, the 37-year-old winner of the Valrhona  C3 competition (2018 edition) Yusuke Aoki is back in Japan. The birthplace of this World Pastry Champion is setting the start of a big new challenge.   How did...

The Japanese Chef Yusuke Aoki, 37 years old World Champion Champion at the 2018 Valrhona C3 Competition, shares with Frozen Art Chef lovers his exclusive Chocolate Smoked Figs recipe. In these last challenging months, he loved working with Chocolate, that is a renowned anti-depression ingredient. This...

Have you ever imagined a meal in which every course is a different dessert? As we step out of a restaurant after having consumed multiple plates of impressive food, we often remember the dessert. And it isn’t a coincidence. The dream of substituting our meal with something...

Chef Justin Lee, creative founder of JL Dessert Bar (Seoul, Korea), dedicates all the Frozen Art Chef lovers the CARBONARA recipe, one of his most recent blockbusters. Chef Lee worked at Italian restaurants for more than 10 years and decided to express his creativity and his philosophy "to...

Ever thought about a virtual luxury dining experience?  You can have a unique try in Singapore, now. The recent global challenges inspired Emmanuel Stroobant, passionate chef and owner of the two-Michelin starred Saint Pierre restaurant, and his wife and business partner Edina Hong. They created a...