Posts ByAlberto Ruiz, Author at so good.. magazine
The Executive Pastry Chef at Sha Wellness Clinic develops healthy pastry. Desserts with natural ingredients, mostly integral and sustainable origin, an also, beneficial for one’s health.
What was once a trend, today is excess and repetition. Everything is round, smooth, polished, colorful, and shiny. And for something as superfluous as pastry to continuing being necessary, it is essential that it reflects the soul, character, and imprint of its creator.
The creation of sorbets in, for example, a restaurant, where it is not usual to have a wide range of sugars, makes it interesting to simplify the creation process as much as possible. We look back at some recommendations from the great master, Angelo Corvitto.
Chocolate enjoys a new and unique setting in which to shine thanks to the expertise of Marc Aumont.
Airs of change for one of the historic pastry competitions of the United States. At the same time, the chocolate factory, Norman Love, continues to place their talents at the top of the podium.
Change to continue the same, to be attentive to the most dynamic chefs of the moment, to point out some of the trends that have caught our attention these past few months from all over the world … Presenting the 17th issue of So Good