6 experts on why artisanal chocolate is hitting the sweet spot
In a world where consumers are increasingly looking for premium-quality, carefully crafted products that blend the best of tradition with innovation, handmade chocolates are having their day. Six chocolatiers share their sweet secrets with HN and talk us through the latest industry trends, from tempting Taif rose infusions to the pistachio phenomenon.
Blurring the line between artistry and pastry with Alexandre Dufeu
Alexandre Dufeu, executive pastry chef of Margaux at Jumeirah Mina A’Salam, has almost 20 years of expertise in pastry and chocolate. In an exclusive chat, we discussed the relationship between artistry and pastry.
Lebanese Chef Chadi Karam’s successful new chapter at Le Comptoir de Pierre Gagnaire in Shanghai
Hailing from the vibrant streets of Beirut to Shanghai’s bustling thoroughfares, chef Chadi Karam’s expertise has played a pivotal role in securing a second consecutive Michelin star for Le Comptoir de Pierre Gagnaire.
Sweet inspirations with Mott 32’s pastry sous chef Akhil Raj Rajan
Akhil Raj Rajan is the pastry chef of Mott 32 Dubai, a venue recognized in the Michelin Guide Dubai 2023 and a Toque Award winner. Here, the talented chef tells us what sparked his interest in pastry.
Instagrammable desserts with pastry chef Frederic Guinot of Waldorf Astoria Doha
In this interview, chef Frederic Guinot, executive pastry chef of Waldorf Astoria Doha, shares his passion for crafting desserts that are as beautiful as they are scrumptious.
