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The New Renaissance of Italian Fusion Cuisine 3.0

The Ruby Edition

by Chef. Gianfranco Chiarini

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About the Book
The New Renaissance of Italian Fusion Cuisine 3.0 - (The Ruby Edition).

Celebrity Chef. Gianfranco Chiarini

About the book: This amazing 160 page book, full of innovative recipes, personal stories of Chef. Gianfranco Chiarini and amazing pictures performed by the Food Photographer, Anna Chiarini; where Chef Gianfranco fuses Italian culinary creativity with the beauty and products of foreign lands. The Third book of a this wonderful trilogy. Don’t miss it.

Here is a credit list of the most important fine collaborators and support on-site and on-line, for the making of ”The Ruby”, and we approach the opportunity to thank you all for the finest work on this jewel edition.

The team as follows:

Chef. Gianfranco Chiarini (Italy)
Research Team: Anna Chiarini (Poland)
Food Photographer: Anna Chiarini (Poland)

About the Chef: Executive and Corporate Celebrity Chef Gianfranco Chiarini has been involved with Intercontinental Cuisine, culinary and scientific research for new gastronomic trends, molecular analysis, classic and modern cuisine.
Author website
https://www.facebook.com/Gianfranco.Chiarini
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About the Creator
ChefGianny
Chef. Gianfranco Chiarini
Devino, Bulgaria.

Chef Gianfranco Chiarini, of Italian-Colombian origins and raised in the United states of America has been in the business for over 40 years. His activities range from, Michelin restaurants, boutique hotels, R&D Chef, media personality, book writer, restaurateur, global consultant followed globally with hundreds of thousands of chefs on his private network and over 2 million followers all over social media. Chef/Patron of Dieci Boutique Restaurant. Graduated with a Master’s Degree from the Pittsburgh Culinary Institute. In Paris, studied at Le Cordon Bleu, earning Le Grand Diplôme Culinaire. Chef Chiarini has worked & trained to Michelin standards under some of the best chefs in Europe. Has been involved in the opening & management of boutique hotels, menu engineering, prototype and product development, master classes and trainings, with 200+ restaurant concepts opened in over 114 countries.

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