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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.

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

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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

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Chef Juan Mari Arzac and Pablo Aguilar

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

 

 

 

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LATIN LIFESTYLE+SOPHISTICATED +INTELLECTUAL AND SOPHISTICATED EDITORIAL LATIN WINE GUIDE & ENTERTAINMENT