Masterclass in Tapei with pastry chef Joaquin Soriano
To kick off the season, we had the pleasure of joining an exclusive Masterclass in Taipei led by Chef Joaquin Soriano (CJSJ Taiwan), in partnership with our distributor Emporium.
The session was designed to inspire culinary professionals, showcasing six creative interpretations of the winter menu crafted with Andros Chef fruit solutions: purées, compotes, and confit of citrus zest.
Spotlight at Alexandra Garaffi in France
This autumn, the stage was set at Lycée Polyvalent Notre-Dame du Roc in La Roche-sur-Yon for an exceptional showcase led by Alexandra Garaffi, pastry chef and finalist of the prestigious Meilleur Ouvrier de France competition.
In front of an audience of food industry professionals, Alexandra presented an inspiring winter selection: an exotic Yule log, a gluten-free New Year’s crown, and a delicate apricot entremets — each creation highlighting the premium fruit ingredients from Andros Chef.
Masterclass with Gaetan Fiard
At the beginning of October, Gaetan Fiard — Executive Pastry Chef at InterContinental Bordeaux and World Champion of Confectionery Arts — ran an inspiring Masterclass at Lycée Hôtelier Biarritz Atlantique.
He captivated an audience of food industry professionals with refined creations designed to inspire winter menus: a hazelnut-citrus entremets, a pear-chocolate Yule log, and an exotic variation — all crafted to bring creativity and elegance to seasonal offerings.
Back in Asia, pastry chef Keiko Nagae hosted an exclusive demonstration in Singapore
Alongside the participants, pastry chef Keiko Nagae prepared four elegant entremets recipes showcasing Andros Chef fruit solutions: purées, compotes, confit of citrus zest, and IQF fruits.
Keiko Nagae brings a taste of Spring to Japan
In Osaka, pastry chef Keiko Nagae delighted participants during a demonstration organized in partnership with our distributor Arcane. Under the spring-summer theme, she presented refined creations featuring Andros Chef fruit solutions — purées, compotes, and confit of citrus zest — in elegant verrines and entremets.
“It was amazing to discover all these techniques to make the most of fruit ingredients,” shared one participant. Among the favorites: a light and refreshing summer cake, elevated by an incredibly delicate fruit compote.
Lou Campagna with his Creative Afternoon Tea to Hong Kong
This time in Hong Kong, Lou Campagna — co-founder of Tarte&Pop and pastry consultant — hosted a stunning Afternoon Tea demonstration, true to his creative universe.
On the menu: five tart concepts for every taste, crafted with Andros Chef fruit ingredients including compotes, purées, and confit of citrus zest. Flavor pairings such as pear-chocolate, citrus, exotic fruits, and fig delighted participants and showcased endless possibilities for seasonal menus.
Andros Chef in Macau: an inspiring masterclass
On October 28th, we had the pleasure of hosting an exclusive demo at the prestigious Wynn Hotel Macau, featuring the talented Chef Joaquin Soriano (CJSJ Taiwan). The chef presented 6 creative recipes where fruits were the core ingredient, showcasing different techniques such as mousse, insert, confit, and layered compositions. The goal was to give some innovative fruit applications to the Wynn Hotel team.
The masterclass highlighted our premium fruit solutions — zests, compotes, and semi-candied fruits — through technical pastry recipes designed to combine creativity and practicality.
A big thank you to our partner DKSH Hong Kong and the 20 chefs who joined us for this unique moment of learning and exchange.
Gelato & Italian Pastry with Chef Roberto Miranti
From the traditional elegance of Italian pastry to the innovative world of gelato, Chef Roberto Miranti brings tradition and creativity together in an exclusive demonstration in Italy. This event showcased how our premium fruit ingredients transform classic recipes into contemporary masterpieces, inspiring artisans to push the boundaries of flavor and texture.
During the session, Chef Miranti presented three signature recipes:
- Torta Cioccolato e Lampone – featuring our raspberry purée and compote to create a delicate raspberry gelée, perfectly balancing rich chocolate with tangy freshness.
- Gelato Fior di Latte e Arancia 🍨 – a creamy, delicate gelato enhanced with our confit of orange zest.
- Crostata Esotica 🥭 – a tropical journey crafted with our mango and passion fruit purées.
Each creation highlights the quality and versatility of our fruit solutions, empowering artisans to bring unique and inspiring desserts to life.
At Andros Chef, we continue to support professionals with high-quality fruit ingredients to elevate their creations.
