SIHRA 2021
Flashback to my amazing experience in SIRHA 2021. I was both excited and humbled to be able to represent my different partner companies and launch my book: ADAPT.
I had the privilege to demonstrate 4 creations in the Capfruit VIP section. With the help of Georgiana, my assistant, we were able to ensure that the Capfruit experience was the best possible.
Later I demonstrated a vegan macaron and a mango mousse for Louis François, showing the use of plant-based proteins such as pea and potato.
My vegan ganache aerienne with MBO 71% couverture from Chocolat Weiss was well received. Weiss head pastry chef Jonothan Chauve and export manager Nael Berry worked with me as I shared these recipes. Meeting interesting clients and exchanging ideas added greatly to the experience.
I also presented a choux pastry sponge demonstration at de Buyer. Their high quality products are a pleasure to use and promote, and de Buyer’s support of me personally always makes for a great time.
Thank you to all who assisted me from my partner companies (list them?), and to everyone I was able to meet and share the pastry fascination with.
SIRHA is such an amazing time to catch up with old friends and also to make new ones.
I look forward to SIRHA 2023. If it was every year it would be hard to keep up!
Angelo Musa
Nina Métayer
Gregory Doyen
David Briand
Etienne Leroy
Guillaume Mabilleau
Jean Baptiste Robin
Jordi Puigvert
Nicolas Boussin
Tony Rodriguez
Franck Lacroix
Écrit par Richard Hawke
Related Post
MasterClass FERRANDI
Richard Hawke present a masterclass withinternational students in FERRANDI PARIS. The theme was totally vegan and gluten-free pastries, a very broad topic for a 2-day
masterclass.
How to work with percentages within a recipe?
We all have our different techniques, habits and preferences when it comes to cooking or pastry. For me, I live to work and talk in percentages for my recipes. So, in mine, each weigh has a percentage of the total weight. There are numerous advantages. For example,...
Gluten-free and lactose-free chocolate cake
Today I want to share my gluten & lactose-free chocolate cake with you. It has the same consistency as a classic cake, my kids absolutely love it! Ingrédients : 104 g 26% Eggs 71g 17,7% Caster sugar 12 g 3% Invert sugar 68 g 17% Grapeseed oil 94 g 23,5% Couverture...
Sign up for newsletter !
| Mentions légales | Politique de Cookies | Politique de confidentialité | Crédit photos Amandine Hawke | Réalisation Studio ED
0 Comments