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Ready to serve the cocktail that David Arnold, The FCI's director of culinary technology, designed specifically for the event, an Alcoholic Chocolate-Cherry Soda.
Philippa Sibley - Dessert Bar Launch
Location: Acland Street - Melbourne
Photos by Global Photographics for any usage or purchases please contact via
info@globalphotographics.com.au
Food Arts' Michael Batterberry chats with The FCI's director of culinary technology David Arnold at PastryScoop.com's 2007 Golden Scoop Awards
Feb 9, 2010
Governors Ball Menu Preview
Wolfgang Puck is interviewed by fellow Austrian,.Barbara Gasser
Philippa Sibley - Dessert Bar Launch
Location: Acland Street - Melbourne
Photos by Global Photographics for any usage or purchases please contact via
info@globalphotographics.com.au
Philippa Sibley - Dessert Bar Launch
Location: Acland Street - Melbourne
Photos by Global Photographics for any usage or purchases please contact via
info@globalphotographics.com.au
Megan Ketover garnishes the chocolate caramel tart with toffee puffed grains, crispy nib bark and creme fraiche.
Philippa Sibley - Dessert Bar Launch
Location: Acland Street - Melbourne
Photos by Global Photographics for any usage or purchases please contact via
info@globalphotographics.com.au
Megan Ketover garnishes the chocolate caramel tart with toffee puffed grains, crispy nib bark and creme fraiche.
Feb 9, 2010
Governors Ball Menu Preview
Wolfgang Puck Catering
“L’Etoile de Oscar”
Baked Alaska with Espresso Glace, Guittard L’Etoile du Nord Chocolate Sorbet and Toasted Meringue
Megan Ketover garnishes the chocolate caramel tart with toffee puffed grains, crispy nib bark and creme fraiche.