BARRA DE NAVEGACION here to go to main page CLASSIC TECHNIQUE WITH INNOVATIVE AND STRONGLY OPINIONATED STYLE DISHES inquire for more info INTELLIGENT AND FUN GEAR WITH FOOD WINE AND SERVICE THEMES ENVISION FAMILY AND TABLE BALANCE PROMOTING GASTRONOMIC EDUCATION FAMILY ORIENTED HOME click here to contact us we will reply immediately

 
classic technique with innovative and strongly opininated style dishes inquire for more

 

James Beard Foundation 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.

1

2

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

w

4

Weith 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 Atelier Restaurant, The Ritz Carlton Hotel in NYC

Beard Foundation Business Manager Mr. Cecilia Livingston, Pablo Aguilar, Chef Ferran Adria and Chef David Bouley

5

6

Chef Juan Mari Arzac and Pablo Aguilar(Latin Connoisseur Corp founder)

7

Henry Aguilar, restaurant Alain Ducasse NYC (middle) Chef David Bouley and Pablo Aguilar (Latin Connoisseur Corp)

 

 

 
Legal Private Policy