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James Beard Foundation & Latin Connoisseur
Auction Dinner at
Essex House in NYC
Special guests invited Chef Ferran Adria
and mentor Chef Juan Mari Arzac
Latin Connoisseur Corporation is proud to have contributed
with a seed for the James Beard Foundation scholarship
fund.

Spanish Chocolate Bulls. (left
is edible and bull on the right for display)

Weight 55 pounds of chocolate. Total time combined to execute project: 72 hours. On board there are 8,000 dots of macaroons and chocolate. Bull on left was auctioned and sold in auction. This chocolate project was developed by Latin Connoisseur Corp and Pastry Chef and consultant
Eric Hubert (above)
from Jean Georges Restaurant
in NYC
Chef Ferran Adria and Chef David
Bouley

Chef Juan Mari Arzac and Pablo Aguilar
Henry Aguilar, restaurant Alain Ducasse NYC (middle)
Chef David Bouley and Pablo Aguilar (Latin Connoisseur
Inc.)











