Nobel Conference 2025 - En-Ming Hsu скачать в хорошем качестве

Nobel Conference 2025 - En-Ming Hsu

"Sugar in the Hands of the Modern Pastry Chef" En-Ming Hsu Gold Medalist, Coupe du Monde de la Patisserie If we trace sugar back to colonial times, we see the beginnings of an industry that stealthily wove its way into our daily lives until it grew to permeate nearly every aspect of our diet. Is there no going back? Pastry chefs have the choice to continue feeding the cravings or influence a change in attitude, one that is deeply rooted in our culture. Let’s dive into the pastry chef’s role and view how chefs understand and work with sugar. Sugar is at the core of what pastry chefs do; we manipulate sugar to create stunning works of visual art and edible treats that provide comfort, happiness, and a sense of community. Modern pastry chefs recognize cultural shifts and more are focusing on health-conscious consumers. Psychological and physiological adjustments can be made to gradually rewire our brains to enjoy sweets with less detriment to our bodies.