Frank Haasnoot is considered one of the best pastry chefs in the world today. He jumped to the scene after being proclaimed the winner of the World Chocolate Masters competition in 2011 (Paris) with brilliant work in both the artistic aspect, as well as in the technical and in terms of flavors.
Frank Haasnoot knew how to take advantage of his success to grow professionally and show the world his elegant and creative style. He has worked in Dubai, New York, Taipei, and Hong Kong, among other places. At present, this universal Dutchman provides his services as a consultant specializing in pastry and chocolate throughout the world, being one of the most demanded professionals for these services. He also teaches courses in professional schools.
In Prisma, his first book, the author reviews his main creations up to the present and accompanies them with new ones, all of them distributed by colors, showing a refined, personal, and cohesive style. A total of six colors that precisely serve as inspiration for the title, that object capable of refracting light into the colors of the rainbow.
Throughout the pages of the book, the chef wants to leave his mark, his personal and non-transferable style, which is often copied.
A much awaited and demanded book by those who attend his courses all over the world, and in which the chef shows the magic of the most creative and fascinating pastry that can be found today through fifty different exclusive creations.
World chocolate Masters 2011. Author of ‘Prisma’
Acclaimed winner of the World Chocolate Masters in 2011, Frank Haasnoot wisely took advantage of this success so as to promote his work, which made him grow professionally. His neat, elegant style has obtained a unanimous acknowledge on the international scene. And his curiosity knows no limits. After his phase at Dobla, he took charge of the luxury bakery The Victorian in Kuwait, and then started a new adventure leading the desserts station at the Hotel Mandarin Oriental in Taipei (Taiwan). Honk Kong was his next location in Asia before finally come back to Europe where he works as an international pastry consultant.
Author :Steaphane Leroux Text: English A new magisterial exercise of artistic chocolate by specialist Stéphane...
Author: Richemont School Luzern Switzerland Text: English