Tag Archive: interview

Paul Kelly, Executive pastry chef at the Merrion hotel Dublin

Paul Kelly has been cooking and creating pastries already for over 20 years. Passionate, devoted and hard working, he has already achieved a lot in his career. Recently he was in Paris at Cacao Barry’s… Continue reading

Ten Minutes with Adrian Barry, executive pastry chef at the St Pancras Renaissance hotel

The St Pancras Renaissance hotel is a very unusual and impressive building. A stunning fairytale architecture situated right on the international train station is a point of arrivals and departures for many different people. It is… Continue reading

Eneko Atxa, chef patron at restaurant Azurmendi (Spain)

Eneko Atxa is a genius. At his young age, he has already won the third Michelin star. It happened in 2012, just five years after he opened his restaurant Azurmendi. Eneko is constantly exploring… Continue reading

Ten minutes with Melanie Nelson-Ström, head pastry chef at HKK

We have spent quite some hours at HKK. They have kindly invited us to see how desserts are made and to taste the delicious final results. It was a lovely experience looking at the… Continue reading

Ten minutes with Sarah Barber, the ex-head pastry chef at the ME Hotel, now at Corinthia London

I was communicating with Sarah over e-mail before meeting her. I could feel her great passion and strength already through her words. Meeting her was a surprise: where from does this sensible ethereal… Continue reading

Joanne Todd, the ex- head pastry chef at Brown’s

I was meeting Joanne, the young, talented, passionate and hard working head pastry chef of the famous Brown’s hotel at the location of her work. The always smiling lady has at her young age already… Continue reading

Ten minutes with Arnaud Bignon, chef at The Greenhouse

Arnaud Bignon, who is living and working in London since two years, has made his name in Greece, at the two Michelin starred restaurant Spondi, which ranked 69th at the World’s 50 best… Continue reading

Pain au chocolat and butter pudding with berries jelly – By David Girard

CACAO BARRY INGREDIENTS Dark chocolate couverture Plantation Alto El Sol Dark chocolate couverture Fleur de Cao TM REALISATION For about 15 servings BERRIES JELLY Mix 1kg of frozen berries with 200g brown sugar… Continue reading

Ten minutes with William Curley, the chocolatier and patissier

  I remember the first time I tasted his creations. I was not yet living in London when a friend gave me a lovely gift: a box of William Curley chocolates. I still remember… Continue reading

Ten minutes with David Girard, the executive pastry chef at The Dorchester

Meeting David, the executive pastry chef of the Dorchester, was a big pleasure. It should have been a ten minutes meeting, but he was so overwhelmed with his passion for the pastry, his… Continue reading

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