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Contents (en inglés)

• claire heitzler, in search of perfection
• lauren v. haas, ‘while skill is important, heart and passion are what makes a pastry chef great’
• melissa coppel, freshness and lots of creativity
• claire damon, covenant with nature
• loretta fanella, everyday magic
• kirsten tibballs, organic
• marike van beurden, talent and self-respect in equal measure
• meg galus, hotel sweet
• maria selyanina, personality and determination
• janice wong, restless spirit
• javier guillén, changing the rules
• andy vorbusch, the driver of the change
• yann duytsche, afternoon tea and chocolate
• andoni luis aduriz, essence and game
• ryan clift, with a bang
• luciano garcía, the value of a classic
• dominik fitz, from the gastronomic vantage point
• l’ècole du grand chocolat, designing gourmand pleasure
• eskoyama, unknown tastes of kyoto
• eran schvartzbard, balanced amusement
• denis dianin, D&G design and glamour
• tidbits
• frederic monti, mont-blanc vacherin
• oberweis, a great family brand
• colectivo 21 brix, kneading the union

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