News DGF

Professional meeting at Chanteloup

From 19 to 22 of september took place professional meetings. Indeed, Bruno Pastorelli taught to a group of Indian chefs some methods of innovation.

Bruno Pastorelli showed them how to realize sugar pieces, individuals entremets and pieces based on chocolate.

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Professional Meetings - Christmas 2011

Professional demonstration - June 2011

Our pastry chef, Valerie Lemaitre, went to Martinique in irder to present the DGF products during a demonstration

Valérie Lemaitre realized individuals entremets for couple of days. As you can see, it was in a friendly atmosphere that Valerie presented the DGF products.

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Best Worker of France Final

One of the Best Pastry Workers of France final competition took place on May 14, 15 and 16 at Ferrandi's school. Arnaud Gautier was one of the finalists and only three of them received the final price (Thierry Bamas, Yann Brys and Guillaume Mabilleau). Each of the candidates realized pieces of an extraordinary level, which confirm the excellence of French pastry.

This competition is very difficult because candidates have to perform in three domains: the quality of their work, the presentation and the tasting. During the 2011 competition, finalists had to manage a pastry cook and one of their pieces had to be a classic of French pastry. Just a wink for our pastry chef, Arnaud Gautier. Even if he was not one of the price winners, he did a really good job until the end of the competition. It is without any doubt that he will come back for the next edition. We are convinced that his motivation, his talent and his experience will be the key to success.

Professional Training at Puerto Vallarta

During its Mexican's trip, Bruno Couret also gave a professional training to students from the "French-Mexican School" of Puerto Vallarta. About 100 students were present to pay attention to recipes of tarts and entremets based on fresh fruits.

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Demonstration in Cancun

May 23-24, it was under the full attention of 240 people as uor master pastry chef, Bruno Couret, realized a demonstration at Secret Silversands Hotel, Cancun, Mexico.

As you can see on the picture above, Luis Merino was present. He is responsible of "Par de France" office, which is exclusive distributor of DGF,

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Bruno Couret in New York

May 17, Bruno Couret went to New York to give a demonstration in front of 60 people. This event took place in the opening room of BALDOR, our distributor in New York.

Our Chef realized pastry pieces. As you can see on the pictures, he is finalizing an entremet.

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Bruno Couret in Jakarta

Our master pastry chef was present in Jakarta, Indonesia, during the exhibition from 6th to 9th of April. Classic Fine Foods Indonesia, our partner, was also present to the event.

Bruno Couret prepared lots of chocolate pieces which were appreciate by visitors. The whole "managers" team of CFF Bali and CFF Jakarta came together in order to do "the family picture". We can see Thomas Pellegrini located at the left side of Bruno Couret. Thomas Pellegrini is the Director of CFF Indonesia.

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DGF at Catex exhibition

Pallas Food, DGF partner in Irland, was glad to welcome Valerie Lemaitre and Bruno Couret during the Catex exhibition in Dublin, Irland.
This event took place from 8th to 10th of February and received lots of visitors.

Valerie Lemaitre and Bruno Couret realized chocolate pieces and small pastry pieces, as individual cake or petits fours. It was a delightful moment for visitors who came and stopped by the stand.

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The 2011 Easter professional meetings at ICS' school

About 30 pastry craftsmen came to the Easter professional meetings face to our 5 Chefs, helped by Valentina STHEFANO who represented Ukraine team at the first edition of the “Mondial des Arts Sucrés “in 2008.

On the agenda of this training day, introduction to new recipes of entremets and small cakes, and of course small chocolate moldings, funny and easy to make. Creations sublimated by the use of chocolate decorations from the last DGF DECOR catalog of Spring / Summer 2011. All these professionals came to look after new ideas to attract customers during Easter celebrations. Is it also the opportunity to share with all DGF Chefs their experiences and ideas... A professional and friendly meeting which ended with a tasting session of realizations.

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DGF was present in Greece for an exhibition

DGF was present in Greece for the ARTOZA 's exhibition from 26th of February to 1st of March

LAOUDIS company, partner of DGF in Greece, invited Bruno COURET to ARTOZA's exhibition. Bruno COURET was in charge of several chocolate art creations. An opportunity to also present new DGF's products and activities.

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DGF on the SIRHA exhibition from 22th to 26th January 2011

DGF on the SIRHA exhibition from 22th to 26th of January 2011

The DGF stand was very busy during the SIRHA exhibition, held from 22th to 26th of January 2011 at Eurexpo Lyon. An attractive stand thanks to its placement and also because of all the demonstrations provided. Indeed, visitors have attended to sugar and chocolate artistic realizations, sweet petits fours tasting, and also snacking products on the catering activity of DGF.

The new DGF Snacking and catering 2011 catalog

A catalog that offers new ranges of products in order to respond to current culinary trends.

Through this catalog, you will find new ranges as dishes and laboratory products. A group of catering products is now available and offers you new products as meat, fish and selfish. In order to to respond to all your expectations, equipment and hygiene's ranges are now proposed. And finally, you will be helped through the discovery of these new products by pictograms symbolizing : Fresh, Frozen or Ambient's products.

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Professional training at ICS school

10 Pastry Chefs sent by SINODIS, DGF's partner in China, have assisted to a practical training at ICS school.

During five days of practical training with Valérie LEMAITRE, pastry Chef in DGF, they realized recipes of chocolate sweets, small cakes and entremets. They also realized an artistic chocolate piece.

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The new DGF DECOR catalog Spring/Summer 2011!

Colorful, elegant and graphic are the key words that characterize the chocolate decorations of this new collection.

Discover a lot of new printed sheets for chocolate in order to enrich your next Spring / Summer collection. Practical and easy to use ... rounds, squares, circles, Flip's... they sublimate all your realizations! Discover, in this catalog, new marshmallow references, and a new assortment of three egg moulds.

Bruno PASTORELLI realized a demonstration in Australia.

Bruno PASTORELLI realized a demonstration for GJ FOOD, distributor of DGF products in Australia.

Bruno PASTORELLI realized a day of demonstration on Christmas topic for GJ FOOD, our Australian partner. The opportunity for around 50 customers to discover new recipes about entremets, small cakes and Christmas logs.

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ICS school schedule of the 1st semester 2011.

Discover right now the ICS school program of the first semester of 2011.

Do not miss the next ICS meetings: -> From 21th to 22th February 2011, Valérie LEMAITRE will realize a training about entremets and small cakes on Easter topic. -> From 7th to 8th February 2011, Jean-François LANGEVIN will manage a training bout tarts and entremets. -> March 7th, 2011 all the DGF chefs will be present to realize the Easter professional meetings. -> From 6th to 7th June 2011, Valérie LEMAITRE will realize a practical training about petit fours.

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ICS welcomes a Japan pastry school...

Young students in pastry attended to a demonstration day at the ICS School.

PASTORELLI who shared small groups of trainees showed them several chocolate sweets and Christmas recipes. In a very studious and very warm ambience all students had the opportunity to assist on a Christmas demonstration about chocolate sweets, entremets, small cakes and chocolate logs recipes. We thank the Japanese school, Musashino, for organizing this meeting with our Chefs.

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Demonstration in ICS shool.

40 people recommended by our distributor GEOUSSERANT MONETEAU were present for a pastry demonstration managed by our chefs Jean-François LANGEVIN and Bruno PASTORELLI.

All these professionals came to look after new ideas to attract customers during Christmas celebrations, with recipes of chocolate sweets, small cakes, and logs.

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Christmas demonstration in the ICS school

A Japanese school came to be formed by our Pastry chiefs within the ICS school.

The ICS school has opened its doors to 80 young Japanese students from MUSASHINO school in Tokio. They have attended to a christmas démonstrion realized by our Pastry Chiefs Bruno PASTORELLI, Arnaud GAUTIER and Valérie LEMAITRE. Individual desserts and chocolate subjects where on the agenda during the demonstration. An opportunity to share recipes, advice and to bring innovative and original techniques.

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The International Confectionary Art Competition 2010!

Japan winner of the second edition of the International Confectionary Art Competition !

For this 2nd edition, wich took place from 6th to 8th March 2010, 10 teams from all over the world compete together through an intense and complete 21 hour program. On the podium we have in 3rd position the Ukrainian team which distinguished itself by the quality of its artistic pieces. Then in 2nd position, the French team. Despite a sugar piece which broke, they won this place on the podium thanks to the clear superiority of their tasting marks throughout these 3 days of competition. Finally the Japanese team arrived in1st position, winner of this second edition of the International Confectionary Art Competition 2010. Team which provided a consistent quality in their works thanks to the perfect and pure design of their artistic creations.