date:Nov 16, 2018
tricks of the trade are that they work on.
The new sweetness approach was launched at an event at Het Amsterdamse Proeflokaal culinary school in Amsterdam this week, hosted by Givaudan and Michelin Starred chef Thomas Buehner, formerly of restaurant La Vie in Osnabruck, Germany, who demonstrated some of the techniques and approaches he used in this challenging yet arguably successful project. The display featured the taste testing of some rather unusual flavors of ice cream, to say the least,