Three of Pastry Chef in fifth edition Tulip Chocolate Magazine, fairly represent how chocolate needs people who have a high passion in doing any challenges. Read an interesting stories and the best recipes also from Chef Kirsten (Australia), Chef Buddy & Chef Dan (Philippine) and the reviews are about chocolate that gives happiness in each era.
Working with chocolate requires knowledge as well as experience which should be continuously sharpened. The academic pathway is one way to learn the skills of chocolate processing and various pastry products. Formal education which provides intensive methods and workshops in a certain period of time is expected to pass graduates who are ready to work and indisputably skillful.
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. Has become a creative person or just be a Plagiarist?
Tulip Magazine is about how food and hangout can be a perfect combination.
In this edition, we feature what essences of creativity goes into building success stories of humble stalls, sophiscated cafes and fine dining “palaces”.
There is no big secret behind the success of those famous café and restaurant owners. The key to their success is their passion and their determination in going on in searching for the best. It seems simple but the dedication to make the difference with creative solutions is a tough road to travel on.
Download ebook :
With the basic principle of Tulip chocolate, innovation and customer satisfaction as a top priority, it is time that Tulip to publish media information to the chocolate connoisseurs and chocolatiers in the form of a magazine by the name of TULIP Chocolate Magazine. More of a information media, it is also as a lifestyle magazine and a trend setter in the field of chocolate.
Download ebook :