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Chefs | ISSUE 1
01__ David Gil & Albert Soler
Enzimes. A new way of approaching ice cream
02__ Emmanuel Ryon
The class
03__ Luca Bernardini
In defense of semifreddo
04__ Joane Yeoh
Memorable experiences
05__ Jérémie Runel
When creativity has no end
06__ Carlo Guerriero
Capturing the essence of wine
07__ Jordi Roca
The fun side of ice cream
08__ Jordi Guillem & Eric Miete
Green vanilla Much more than just a spice
09__ Jean-Thomas Schneider
"It’s important to inform the customer of the quality of our ice cream"
10__ Yshinori Matsushima
The second stage of an ice sculptor
11__ Martín Lippo
A radically different format
12__ Pawel Petrykowski
Crossing the Atlantic
13__ Javier Guillén
Sweet Monkey. The most generous ice cream
14__ Carolina Barragán
The many faces of corn
15__ Blanca del Noval
A new value for discards
16__ Jordi Puigvert
Invitation to veganism in ice cream pastry
17__ Nils Hendrikse
Creativity in the broad sense
18__ Cathrine Østerberg
The dialogue between science and creativity
19__ Jhoan Indriago
Signature ice cream in 7 m