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.

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


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

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