We just say it spontaneously when we encounter or find something new and we have never seen before. Creativity can be a compliment or a title given by other people to the person who makes the creativity. Specifically in the culinary world every chef will “compete” with each other to discover and create something new. Yet, is there really something new in an innovation? In the third edition of Tulip Magazine, we will talk clearly about everything related with creativity by presenting chefs who are expert at their field, such as, Jean Francois Arnaud, Norman Love, Kenny Kong and Benty Diwansyah. Make sure to check some tips and tricks from the inspiring Chef Andy which can be applied to your chocolate.
Creativity is Not Merely a Gift