PASTRY VIBES WITH CHEF BRICE KONAN-FERRAND

How can Valrhona products help chefs be more creative?

Valrhona helps chefs think out of the box. In life, the more you get to work with different people, the more you learn. Beyond pastry, the world is full of beautiful things waiting to be discovered, pushing you creatively and inspiring you in different ways. Life, after all, offers a beautiful kind of magic that stimulates our senses.

Brice Konan-Ferrand , pastry chef of Valrhona, has chocolate running through his veins. We spent five minutes in the kitchen getting to know him.

In your opinion, which pastry trend is the one to follow in 2023?

I would say “reasonable gastronomy” is the trend to watch. Nowadays, people tend to overconsume, that is why chefs need to educate consumers and present them with a dessert that not only complements the meal but also takes their health into

A TOUR OF THE FIRST VOCATIONAL SCHOOL IN LEBANON WITH MOHAMAD HACHWI, CEO OF BANOPURATOS GROUP

Forging new career paths for underprivileged youngsters, Mohamad Hachwi, CEO of BanoPuratos Group, tells us how the family partnered with Puratos Bakery School Foundation to open Issam Hachwi Bakery School.

How did the project to open Issam Hachwi Bakery School come about?

It all began when my father passed away, last May. We wanted a project that would keep his memory and legacy alive, and that is how we decided to establish the Issam Hachwi Bakery School. BanoPuratos has already established this CSR support system, the Bakery School Foundation, to help local communities in each country. In recent years, the Bakery School Foundation opened consideration. Fédéric Bau, Valrhona’s experimental pastry chef, showcased this new way of thinking about pastry in his latest book, titled “Reasoned Gourmandise”, which explores the fundamentals of healthy and harmonious pastry, while respecting the flavors and textures of the great classics. valrhona.com several schools in countries including India, Brazil, Mexico, South Africa, Romania, USA and the Philippines.

After spending a month or so in the region, how would you describe the chocolate scene in the Middle East?

I have noticed that people in the Middle East love confectionery. There is a genuine passion for pastry and chocolate, and I really admire that about the region’s culture. Sweets are a staple of the MENA region’s culinary scene, and you can always find them in people’s homes.

How will the NGO Bakery School Foundation help Lebanese youngsters carve out new culinary paths?

A total of 25 students were chosen to start with, and at the end of the two-year program, each student will be awarded a degree certified by the Lebanese Ministry of Vocational and Technical Education. They will then be able to become part of the region’s baking industry.

What are your ambitions for the Issam Hachwi Bakery School?

Through this establishment, we aim to raise the standards in the field of baking. We want our graduates to shine in everything they do. banopuratos.com

Contact

Bahrain: Fine Foods

Egypt: AM Foods

Jordan: Frozen Food House Co.

Kaylani Food Center

Kuwait:

Alyasra Foods

Azzad Trading Group

United Supply Food Services

Oman:

Chef Middle East Oman

Qatar:

Chef Middle East Qatar

Deliopolis

Qatar National Import & Export Co

Saudi Arabia:

Arabian Food Corporation

Gulfwest Company

UAE:

Aramtec

Chef Middle East Abu Dhabi

Chef Middle East Dubai

Faisal Al Nusif Trading Company

Rastelli Global Middle East

Transmed Overseas Incorporated