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So Good (Issue #21)
Discover the New Pastry Magazine: So Good..
"So good" is a biannual publication in English aimed at professionals of sweet and savory pastry,
the chocolate and ice cream industry, as well as the world of dessert in general.
"so good" is an international magazine with pronounced exclusive nature.
Thanks to its international coverage, the most prominent master pastry chefs, mactres glaciers and
chocolatiers of the world are featured on the pages of each one of the magazine issues.
Thuries Gastronomie Magazine: Jan. - Feb. 2019
No.1 Gastronomic Magazine in the world
Collaboration of Cucina.gr with the greatest gastronomy magazine in the world, the French
'Thuries Gastronomie'.
The magazine 'Thuries Gastronomie' publishes since many years, each month, the most modern
developments in gastronomy worldwide.
Through this magazine you have the chance to be informed about the last trends on new dishes,
foods and sweets, about modern dishes set-up, wine etiquettes, interviews of big French Chef,
exhibitions and competitions that take place each year in Europe, and much more.
Le Cordon Bleu Paris
A new campus for summer 2016
Le Cordon Bleu, the world's leading network of Culinary Arts and Hotel
Management institutes, opened its new Paris school on June 22, 2016.
Overlooking the Seine river and the Statue of Liberty,
Le Cordon Bleu sits alongside Beaugrenelle shopping centre,
near the Eiffel Tower.
With an ever increasing demand for training programmes
in the Culinary Arts and wine, hotel and
restaurant management, Le Cordon Bleu
will welcome more than 1000 students every year.
A Journey to Gastronomy's heart vol.2
Hands on practice at Ducasse Education - touring at Ritz Paris, Le Cordon Bleu
A unique culinary educational journey will be held
from 21-27 January 2018 in Paris by
Gastronomy Essentials Ltd. for only 12 Chefs who
will aspire to participate in this extraordinary culinary experience.
During this journey, we will enter the culinary empire
of the planet's top Chef, Alain Ducasse, attending a 3-day
training program at the Ducasse Education
rue de l'Abbe 41, Argenteuil, Paris, where we will be shown the
impeccable quality of his gourmet dishes from his fine dining restaurants.
We will also discover the Chef's own gastronomic
philosophy at its simplest form, as it exists in his Bistrots.
Textura & The Art of Glazing
French Pastry Chef Emmanuel Hamon - Collection 2017. Thesaloniki 26-28 Sept 2017
French Pastry Chef Emmanuel Hamon returns
to Greece on 26th - 28th September, in Thessaloniki, Greece, where
he will demonstrate, one of the most fashionable 3-day
pastry program, with all the latest techniques worldwide, as
his new Sweet Collection 2017.
The program will focus on New Glazing techniques
and New Modern combinations in Dessert and Cakes Textures.
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