Admin making you mad? Purchasing * Standing Orders Invoices * Ingredients Recipes * Allergens Labels * Deliveries Returns * Waste Why not streamline it all with Cybake bakery software? It's the 21st century solution to your office admin problems, comes as a low-cost monthly subscription, and is delivered direct to your devices on the cloud. So, don't get mad. Get Cybake. authentic flavor of the pistachio gianduja. In this bonbon you will have three chocolate features: the Cacao Barry Zephyr white couverture helps bring the brightness of vibrant colors inspired by the kelp forest from the ocean and the ripples of water drops. The Cacao Barry Lactee Superieure milk couverture will increase the roasted sensation of the gianduja. The Cacao Barry Extra Bitter Guayaquil dar couverture will give a note of strong cacao flavor and bitterness. The driftwood platter represents the flow from the waves of the ocean. " Chef Rull is excited about his upcoming opportunity and plans to bring everything he has to the competition. " I will go at it 100%. Try to find a balance between being focused on the competition and leading a healthy life. I want to make sure I am at my best, " Rull says about next year's World Chocolate Masters. " I need to step up my game and surround myself with inspiring people who are experts that I can learn from. I want to continue to grow in my craftsmanship. " Christophe Rull has over 20 years of experience as a pastry chef. Born and raised in France, he started his culinary career at 16 at a Michelin Star restaurant (Abbaye de St Croix) in the South of France. After five years of apprenticeship, Chef Rull pursued his journey 32 < JAN-FEB 2022 | bakemag.comhttp://www.cybake.com http://www.bakemag.com