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6,7 and 8 September - Felchlin

extraordinary opportunity to personally meet the Executive Chef of Felchlin Iten STEPHAN!

Customers Maison Sweets / Felchlin will benefit a free seminar pastry practice Stephan Iten, Executive Chef of Felchlin AG, which will, through unusual recipes, new products and techniques for working with chocolate.

The appointment will be by reservation, from 10.00 to 16.00 one of the days: 06 - 07 - 08 September 2010, at the Aula Magna of CASTAlimenti - Via Serenissima, 5 - Brescia.

This will be the sales force and the owner of Maison Sweets Gianni Peretti.

Customer Maison Sweets / Felchlin will be our guest for lunch.

The availability of places as you can imagine is limited, so reservations required place, indicating the day of choice, at 011/3409819 or silvia.busso @ maisondolci.it by August 25, 2010.

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HUG DAY 2010 - 2010 TARTELETTES Phantasia

landslide victory in the women's seventh edition of the race of creativity "Tartelettes Phantasia."
Who wins stage 10 in Florida? This question was answered on May 14 at the headquarters of Richemont Lucerne in front of a large and enthusiastic audience. The jury, under the guidance of Chruter Oski, had a difficult task, between the winner and the person entitled to the place of honor only a few points of difference!
The excitement of the young competitors was palpable, as well as being judged by a panel of high level:
Oskar Marti "Oski Chruter" author of books - René F. Maeder, President of the Swiss corporation of gourmets - René Schmodt, Master Pastry School professional Richemont Luzern - Karl Knipp, Maestro Gastronomy Baden-Wurttemberg - Alain Muller, executive chef at the Institute Hotelier Cesar Ritz, Le Bouveret - René Keller Specialist catering, HUG AG;
the prize was very attractive.

The winners of the 10 competition categories will have the unique opportunity of an internship in the famous Notter School of Pastry Arts in Orlando, Florida, and dive into the creative world of the sample Ewald Notter.

The President of the jury Oskar Marti, with a short but fiery speech, drew parallels between the modern food and commercial development, highlighting the increasing affinity. While
Andreas Hug, Hug AG, stressed that what the restaurateurs are not only a job but a profession in which someone who is worthy to be part of it should come as a result of a formal appointment. The race
creative Tartelettes Phantasia is then recognized an opportunity for training for future restaurateurs. The Company is pleased HUG right now for the eighth edition to be held in 2011.

For you a glimpse of the commitment of future restaurateurs and papers presented:

What Programs Does Terkoiz

Upgrade Sales Force Italy

was held the annual spring meeting of the sales force dedicated to retraining Maison Sweets Product Felchlin.

Nth recognized success by participants, for the organization of the meeting held as usual in the School Condirama in Schwyz, the structure desired by Max Felchlin Junior in the 70 to allow professionals from all over the world to learn and use the best, with the help of Chef Felchlin, its chocolates and other products such as pralines, creams and products for decoration .

Participants involved in sensory analysis and surrounded by herbs and products of excellent quality, they could certainly deepen and update the already high skills;

Therefore advise customers to take advantage of it and be told the experience and News Felchlin arriving in autumn 2010 !

Whats A Really Good Lollicon Manga

RICHEMONT SIAB

SIAB 2010 - ed. SIAB AWARDS BAKERY

took place on 23-24-25 May last, the first edition of SIAB Bakery Award, organized by the club in partnership with Richemont and Veronafiere Fippa.

This international competition has proved to be such high levels reached in the preparation white art professionals throughout the world, including emerging markets.

9 international teams competed in the halls during the exhibition SIAB 2010, in a competitive procurement by the innovative content called a "Bread for the World" and designed with the aim of promoting achievement of excellent products made with flour base (wheat, rye, wheat), raw materials, poor, simple, easily available in the most disadvantaged.

have joined the initiative in-house team of 9 high level: Algeria, Mali, Morocco, France, Switzerland, Belgium, Holland, Croatia and Italy.

Each team consisted of a baker for more than 40 years and another of up to 25 years.

addition to "One Bread for the World" the regulation provided for the creation of two competing bakeries pizza (at a daisy and a pleasure), a power strip, a traditional bread in each country and a bread for the buffet. Including the implementation of the inevitable viennoiserie (2 of 2 yeast dough pastry and sweetened yeast dough) and the piece of art, inspired by national identity in the country of origin.

An intense program, a competition in line with the World Cup bread and the World Cup.

The podium has seen impose the Italian team led by Fabrizio Zucchi and assisted by Simone Rodolfi, the second Swiss team and third in the French team. Special mention to the Dutch team for "pizza fantasy" and a "Bread for the World."

The Head of State Giorgio Napolitano, sent a medal to the President of the Richemont Club Italy, Piergiorgio Giorilli, Richemont and staff associations in recognition of the importance of Siab Bakery Award "A bread the World "in the SIAB, the International Art White, in context of solidarity, integration and exchange between different cultures.