Chef Romain Cornu will help shape the future of the evolving fine-dining pastry scene around the world, through insight sharing, training and innovations.
After last year’s test launch in five markets, the low-carb option has been rolled out in seven new markets – making it available in 1,600 Subway restaurants.
Rouxbe, a leading online culinary school, recently put on a cake baking and decorating arts course that featured chefs Jacquy Pfeiffer, founder of The French Pastry School, Scott Samuel, vice president of culinary at Rouxbe, and chef Alissa Wallers, who discussed piping equipment and shared common mistakes made when learning to pipe.
The complex includes a state-of-the-art chocolate experience center, a unique pilot plant with sensory expertise, and creative workspace for the company’s European R&D team of chocolate engineers.
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