Pastry or ice cream: what matters most? The Japanese Hiroyuki Emori has been one of the first chefs in the world to decide that this was not a choice to make, but a precious fusion! Chef Emori (Maison Givrée（メゾン ジブレー）」) clearly showed it off when he...
A gift for you! Dear Chefs, on 22 May 2021 at 10am CET (4pm Singapore Time) Stéphane Augé, Meilleur Ouvrier de France glacier 2007, will make his special recipe of Entremet Glacé, Pêche Melba, in live streaming. Pêche Melba is one of the best known French frozen dessert in the world,...
YOU ARE INVITED! Dear Frozen Art Chef Lovers, on 12-13 May 2021 the acclaimed Chefs Alessandro Racca and Luca Cappelletti will run the very first specialised online course on Gelato Pastry. Carpigiani Gelato University dedicates it to all want to learn how to deal with cakes,...
Pure white textures, whales and shells all around, as relaxing and refreshing as wandering in the ocean. It’s the feeling you have when entering “L.Z. Dessart”, a unique dessert shop located near Qinmei Green Park Road in Taichung, Taipei. Surrounded by oneiric sea elements and...
Li Che Chen, the Taiwanese chef who won the 2014 Global Pastry Chefs Challenge and founded L.Z. Dessart, shared with us one of his most artistic recipes, called "Pure Lemon". Chef Chen is able to decompose things we’re familiar with and reconstruct them with innovative...
Some places sharpen your inner sense and are a permanent source of inspiration. Wagashi House and Maison Zero in Vietnam are two of them. We are challenged by people who have a real passion and taste for pastry and gelato art, right? Seeing Wagashi House...
In Vietnam, the strawberry season has just started. Chef Le Ngoc Anh, founder and chef at Wagashi House and Maison Zero (Hanoi, Vietnam), decided to dedicate Frozen Art Chef his Strawberry Gelato recipe, the version that his customers love more. "Often referring to strawberry ice...
A gift for you Join us on 2 March 2021 at 9am CET (5pm Tokyo Time zone) for an exclusive Live Masterclass with Pastry Chef Hiroyuki Emori, Frozen Art Chef lovers! Chef Emori (Maison Givrée（メゾン ジブレー）」) winner of the FIPCG World Championship of Pastry, Chocolate, and Ice...
Running a Gelato Business is an exciting and challenging task by any measure - arguably even more so if you are a woman in Asia. A recent US census showed that women make up less than the 24% of chefs. And for many of them, particularly...
Korea’s staple food is rice. So, many Korean gelato shops sell rice gelato and many consumers like this flavour. Generally, the classic way of making rice gelato is based on the ‘variegation’ of cooked rice (as well as in “fior di latte” Italian gelato). The...