A snapshot of the reality of the profession at an international level, with all its nuances and singularities. But above the cultural, geographical and gastronomic differences, each of the articles that make up this publication is an example of professional concern, of nonconformity, of the desire to go beyond and explore the limits.

In this issue 32 we start the journey with a visit to the coldest latitudes, below zero, to discover the frozen creations of four great masters of this discipline, each from their own professional perspective, from the more pastry vision of MOFsEmmanuel RyonandDavid Wesmal, to the more culinary one of the young Russian pastry chefArtem Grachev, passing through the sensorial theory of aromas of the multifacetedJess Escalera. If you survive the frozen temptations you will arrive at the delicious praise of simplicity offered byMOF David Briand, you will be seduced by the apparent innocence ofEunji Leeand you will be surprised by the refined and creative viennoiserie ofNuo Garca.

Next,Paul Yochumwill drag you into the world of gourmet doughnuts,Joris Vanheewill teach you how to work with the freshest chocolate,Michal Kleiberwill tell you about his trips to Polish tradition and Nature, andRal Bernal and Pol Marginedaswill transport you to high-level competition and share with you the work that has made them the best master chocolatiers in Spain. After a jump to the antipodes, you will arrive in Melbourne whereAsh Smithwill show you his comforting desserts, such as a big hug on a winter’s night. From there to Japan, whereJiro Tanakawill introduce you to the suggestive concept of Deligant. And in Dubai, theOrfalibrothers await you , who will reveal to you the secret of the overwhelming success of their business proposal in the Middle East.

One of the most unique moments of this trip will be your visit toJulius Persoone, creator of such special chocolates as his Artificial saliva bonbon for throat cancer patients.Ronald Garcawill show you how the Mayan heritage is key to understanding today’s pastry making, and the great lady of American cuisine,Suzette Gresham, will welcome you at her Acquarello in San Francisco where you will learn about her delicious history. The journey ends in Malaysia, where you will visitWei Loon Tan, Jeffrey Tanand the coupleJer Yenn & Jia Yi, all of them exponents of the spectacular explosion that pastry making is experiencing in this attractive country in Southeast Asia.