The pastry people
We asked five pastry professionals from different countries in the region to give us the lowdown on their professional journeys and brands.
A feast for the eyes and taste buds
Eager to learn new cooking techniques and share the rich flavors and spices of home, Chef Joe Barza recently journeyed from his native Lebanon to Ohio, USA, to spend a week at the Certified Angus Beef Culinary Center.
Greek delights: tourism rebirth
Traditionally a sun and sea destination, Greece is working hard to reposition itself and shed its traditional tourism image. HVS Athens’ director Pavlos Papadimitriou and analyst Gelina Kordoni provide an in-depth analysis of the country’s tourism past and how the sector is evolving.
Pastry chef Philippe Bertrand collaborates with Maroun Chedid Cooking Academy in Beirut
This partnership provides rising entrepreneurs and professional with experience to learn how to create modern French entremets and petit gâteaux.
