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Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is happy to share a vision of 2017 foodtrends in the world, through the eyes of its alumni.
Kenta Nakano (Japan), Pastry Chef & Product Development Chief at DalloyauSince graduating from Le Cordon Bleu, where I completed a Pastry Diploma in Tokyo (Basic and Intermediate level) and in Paris (Superior level) a lot has happened, I worked in France, became a chef, and won a number of international competitions. For example : I won runner-up at the Charles Proust Competition in 2008, and won first place in “The World Trophy of Pastry Ice Cream Chocolate” in 2015 as part of the Japanese delegation. Today, I am a Pastry Chef & Product Development Chief at Dalloyau, in Tokyo.
Chocolate is coming back into the spotlight in another light. Chocolate makers from bean to bar to large scale producers are now selling high cocoa content bars with health benefits, so chocolate itself as an ingredient is becoming more important.
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