🍫 In the Modern Bakery | Confex | Gotovo studio — Nina Nadolinskaya, Executive Pastry Chef at The Carlton, Moscow. Nina is not just a pastry chef, but also a chocolatier and sculptor with over a decade of experience. Her path to mastery included training at the world's leading gastronomic schools: École Bellouet Conseil (Paris) and Valrhona School (Dubai), as well as mentorship from world-class masters.
Watch in the new episode ✨:
→ Rutube | Youtube←
#ModernBakery #Confex #Gotovo #Interview #AskAnExpert #industry_news
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Modern Bakery Moscow | Confex | Gotovo is a cluster of international exhibitions of equipment and ingredients for bakery, confectionery, ready-made food, and semi-finished products.
NEXT TRADE SHOW: March 23–26, 2027 | Moscow, Timiryazev Center
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Watch in the new episode ✨:
- What inspired Nina when creating the dessert menu for The Carlton, Moscow?
- Why is it important to be able to temper chocolate by hand?
- What mistakes can be made when tempering chocolate?
- What equipment is necessary for a hotel's pastry department?
- How to properly organize the work of a pastry department in a large hotel?
→ Rutube | Youtube←
#ModernBakery #Confex #Gotovo #Interview #AskAnExpert #industry_news
____________
Modern Bakery Moscow | Confex | Gotovo is a cluster of international exhibitions of equipment and ingredients for bakery, confectionery, ready-made food, and semi-finished products.
NEXT TRADE SHOW: March 23–26, 2027 | Moscow, Timiryazev Center
Subscribe to news >>>