It happened again! Malaysia won the Asian Pastry Cup and the team is ready to surprise at the Coupe du Monde de la Patisserie in January 2023. Will the Asian team get the gold medal, like in 2019? While waiting for the Grand Finale of one...
The second edition of the Asian Gelato Cup will begin in just a few days in Singapore, supported by the Singapore Pastry Alliance, Gelato e Cultura S.r.l., and the Italian Exhibition Group Expo S.p.a. –. If you are planning to be at FHA-HoReCa (Singapore Expo), save the date! The 2022 Asian Gelato...
If you think you've seen Chef Jackie Ang Po before, it's because you probably have. For many years Chef Jackie has been sharing her baking & cooking knowledge as chef/TV host of various TV shows such as True Confections and Del Monte Kitchenomics. A graduate...
Teh Tarik Gelato, 100% halal certified, anyone? If you never tried this version of gelato, let us recommend you take a flight and go to Kuala Lumpur, Malaysia. There's a shop that offers over 160 flavours and popsicles halal certified by Jakim. Its name is...
You may know that ice cream cakes are getting very popular in Indonesia and young artisans are making new and unique Gelato flavours with local ingredients and influences. The growth of gelato cafes in Indonesia has not only been rapid, but they have become a...
Dear Frozen Art Chef readers, we are pleased to share with you the exclusive "White Paradise" plated dessert recipe, ideated by Louis Tanuhadi, Director and Executive Pastry Chef at the Academy of Pastry & Culinary Arts Indonesia, secretary general of the Indonesia Pastry Alliance as...
Japanese Pastry Chefs are emerging in the contemporary world. The Asian dessert champions are now combining sensitivity, technicality, and new architectural and sensory expressions. If sushi, ramen, and gyoza are rich culinary traditions popular around the world, nowadays Japanese pastry chefs are turning towards this Asian...
Born in Tokyo in 1984, Chef Kengo Akabame decided to be a pastry chef when he was in high school. He studied and worked hard and took part in many contests to hit his final target and become a world champion. Chef Akabame is actually a Pasrry Chef...
Here is the recipe for a cool Lemon & Mint Sorbet (per 1 litre of the final product), made by Ferdinando Bellini, Gelateria Naturale Toscana (Sydney, Australia). Sorbets made with fresh seasonal ingredients and herbs are definitely a trend in the upcoming summer season in...
As we move into the summer season in New Zealand, we asked the most famous local protagonists of ice cream, gelato and sorbets, which trends to expect. “Kiwis’ love of frozen treats shows no sign of slowing”, they all said. Well, At 28.4 litres per capita...