Nina Tarasova – Pastry is Magic…

#1

In the first episode we met Nina Tarasova, a pastry consultant in St. Petersburg, who during the event in hangar78 prepared her “Moonlight Sonata” and presented a preview of the new “Cacao 120” mold, both made in collaboration with Silikomart Professional.

Client: hangar78 – Silikomart S.r.l.
Website: hangar78/Silikomart/Nina Tarasova

Marco Perez – La cucina di Marco Perez

#2

The menu vision of the Chef Marco Perez takes us on a journey of memories and metaphors, where reality get lost in the imagination, where he manage to achieve and combine tastes and consistency with great artistry. The food storytelling proposed by the Amistà 33 Chef stimulates all the senses and not only the taste.

Client: hangar78 – Silikomart S.r.l.
Website: hangar78/Silikomart/Amistà 33

Raul Bernal – I soggetti della Pasqua in Cioccolato

#3

In the third episode we met Raul Bernal, a pastry Chef from Huesca, a chocolate specialist. During the course held in hangar78 he started from simple eggs in chocolate to create a line of subjects dedicated to Easter, realizing colors, modeling and techniques for the realization of details.

Client: hangar78 – Silikomart S.r.l.
Website: hangar78/Silikomart/Raul Bernal

Johan Martin – Fashion Èclairs

#4

In the fourth episode we meet Johan Martin, one of the well known and successful pastry chef of the moment. During the masterclass “Éclairs e Viennoiseries” held in hangar78, he prepared a complete line of exclusive éclairs, using the “Fashion Éclair80” mould created in collaboration with Silikomart Professional. Finger Framboisier, Finger Tarte chocolat e Finger Monoï: a real explosion of creativity, aesthetics and elegance.

Client: hangar78 – Silikomart S.r.l.
Website: hangar78/Silikomart/Johan Martin

Cécile Farkas Moritel – Entremets e Petits Gateaux

#5

In the fifth episode we met Cécile Farkas Moritel, a Pastry Chef from Lyon, considered by everyone, since her beginning a real “Desserts Fashion Designer”.

Client: hangar78 – Silikomart S.r.l.
Website: hangar78/Silikomart/Cécile Farkas Moritel

Alessio Bottin – Lo Street Food La Ristorazione del domani

#6

In the sixth episode we met Alessio Bottin young restaurateur, entrepreneur and innovator of the Italian culinary scene. After working for several International Michelin Stars, his work is based on the enhancement of local products of excellence by combining the best technology in the field.

Client: hangar78 – Silikomart S.r.l.
Website: hangar78/Silikomart/Alessio Bottin

Cristina Bowerman – Le contaminazioni in cucina

#7

In the seventh episode we met Cristina Bowerman, Michelin Stars, for whom it is the kitchen that makes all cultures communicate and the food is really a help for what is the business world, of the individual and not only.
‘If even one person came to me and told me I chose to become a chef because I saw you working and I thought I could do it, then I would have won’.

Client: hangar78 – Silikomart S.r.l.
Website: hangar78/Silikomart/Glass Hostaria

Yann Couvreur – Yann Couvreur Pâtisserie

#8

In the eighth episode we met the Pastry Chef Yann Couvreur, pastry artisan, where the respect of the product and the precision of the flavors represented the fulcrum of his pastry. For him, pastry is a carte blanche, where every day the pastry chef writes his story in complete freedom.

Client: hangar78 – Silikomart S.r.l.
Website: hangar78/Silikomart/Yann Couvreur Pâtisserie

Marike Van Beurden – Dessert al Piatto

#9

In the ninth episode we met the Pastry Chef Marike Van Beurden, visionary and always over the top, to give a unique feeling with every dessert.
‘Defining taste is about experimenting with the expectation of what’s coming. Mixing expectations up, breaking them down, and reinventing the experience of taste’.

Client: hangar78 – Silikomart S.r.l.
Website: hangar78/Silikomart/Marike van Beurden

Joakim Prat – La Pâte à Choux

#10

In the tenth episode we met Joakim Prat, honorary chef at Maitre Choux in London.
‘To be a good Pastry Chef you have to be sensitive and a hard worker because the only way to learn is to work and practice as much as possible’.

Client: hangar78 – Silikomart S.r.l.
Website: hangar78/Silikomart/Maitre Choux

Domenico di Clemente – Eclipse 600

#11

In the eleventh episode we met Domenico Di Clemente, the Executive Pastry Chef of the Four Seasons Hotel of Florence.
“In the pastry sector I would like to be remembered for what I leave, but not in terms of recipes, but rather for my vision”.

Client: hangar78 – Silikomart S.r.l.
Website: hangar78/Silikomart/Domenico Di Clemente