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...
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...
Dynamic, forward-thinker, enthusiast and committed to thrive with an exceptional attention to details. Now that the Covid-19 outbreak is changing our culinary habits and daily routines, Frozen Art Chef speaks to Massimo Pasquarelli, Executive Chef at The Ritz-Carlton Millenia Singapore. How did your passion for cooking...
The full title of this extraordinary recipe is Spinosini Pasta with “Fabbri Sour Cherries” in a turban of Potato and Parmesan Gelato, chopped Parma Ham on Pistachio Cream and Thyme Flowers. It has been ideated by Massimo Pasquarelli, Executive Chef at The Ritz-Carlton Millenia Singapore, in occasion...
Japan got the silver medal and reached a new milestone at the 2020 Coppa del Mondo della Gelateria (Gelato World Cup). For the very first time in the history the formidable Asian team went on the podium, along with Italy (Gold Medal) and Argentina (Bronze...
We are pleased to share with you the exclusive recipe that made Japan impress the jurors at the 2020 Coppa del Mondo della Gelateria, on 19-21 January 2020 at the Rimini Expo Center (Italy) during SIGEP. Japan got the silver medal at the race, reaching a new...