The life of a professional is permanently exposed to making decisions that will mark his or her career and shape his or her future. Choices as relevant as embarking on new projects, closing professional stages and even changing the perspective.
Arte Heladero 215 reflects these decisions that always involve courage, responsibility and reflection. Decisions such as those of Maurizio Lunardi of Cloud, Andrea Dopico and Franck Wenz of Maison Marcel, Alba Ruiz Ceamanos and Matthieu Atzenhoffer of Morreig, who have recently opened their establishments with all the enthusiasm in the world.
In this line, we also welcome a new Pawel Petrykowski ice cream parlor, who this time crosses the Atlantic to Chicago to seduce a public very different from that of his native Poland. Decisions that also put an end to a period at the helm of an ice cream parlor to rethink the future and embark on new projects. This is the case of Frenchman Jérémie Runel, who had the courage to leave La Fabrique Givrée when he was at the top. Or decisions that lead us to unlearn what we have learned to take on a new way of working and conceiving ice cream through enzymes. The ice cream maker of Jijonenca descent, Albert Soler, and the pastry chef David Gil offer us a very clear example of this in the first installment of a series of technical articles.
Jérémie Runel. Una pausa en el camino.
Albert Soler y David Gil. Enzimas, una nueva forma de ver la heladería (I).
Pawel Petrykowski. De Polonia a Chicago.
Joane Yeoh. Hacia el equilibrio integral.
Jhoan Indriago. De vuelta a las raíces.
Franck Wenz y Andrea Dopico. Coherencia local.
Ken Ochiai. Helado con buen rollo.
Alba Ruiz Ceamanos & Matthieu Atzenhoffer. La unión hace la fuerza
Maurizio Lunardi. De los Alpes a Gracia
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