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Posts ByAlberto Ruiz, Author at so good.. magazine

Stephanie Prida. California Dreamin

May 26, 2017 |

In California, Stephanie Prida enjoys her job as a pastry chef at the three Michelin-starred Manresa restaurant, creating desserts as california fresh.More info

Kreuther Handcrafted Chocolate. Timeless flavors and work through modern eyes

March 15, 2017 |

Chocolate enjoys a new and unique setting in which to shine thanks to the expertise of Marc Aumont.More info

John Cook shines in a revamped US Pastry Competition 2017

March 6, 2017 |

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.More info

Five New York stories

February 28, 2017 |

Ramon Morató, Jerome Landrieu, Melissa Coppel, Nicolas Dutertre, and Christophe Morel are the ‘narrators’ of these chocolate stories or, in other words, the authors of five bonbons inspired by five legendary boroughs of New York City.More info

So Good 17. Pleasant, very pleasant work

January 11, 2017 |

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 GoodMore info

Four in One. Four talented chefs in one exceptional book

October 28, 2016 | 2

Morató, Ribé, Bernal, and Guarro offered a small taste of their grand book, published by Grupo Vilbo and which will be released on November 28, at the Fòrum Gastronòmic.More info

John Kraus: ‘Taste is such a fleeting chance but sometimes there’s magic’

September 27, 2016 |

After his Patisserie 46, John Kraus has opened a second store in Minnesota, Rose Street. A new establishment which goes one step forward from this pastry chef’s bright career, whose level of exigency never gives him a break.More info

Dinara Kasko: ‘Why not? Tasty and beautiful, that’s great’

August 17, 2016 | 12

Keeping in mind that the final product not only has to be edible, but tasty as well, the Ukrainian chef Dinara Kasko balances factors such as form, volume, composition, proportion, color, and texture.More info

Jean-François Deguignet: ‘Product freshness has become crucial in the world of pastry’

July 27, 2016 |

The solidity of French pastry and its authority over the whole world is clearly explained by figures like the master Jean-François Deguignet, Le Cordon Bleu Paris Institute Technical Director – Pastry, and instructor. His task is no other but passingMore info

Five good reasons to be a pastry chef and one reason not to be

July 22, 2016 |

Why make pastry your life’s work? Here are some arguments in favor, without forgetting the inconveniences. More info