Image Image Image Image Image Image Image Image Image Image

Posts ByAlberto Ruiz, Author at so good.. magazine

Jerome Landrieu: “Pastry education is more than a bubble, it is an explosion”

May 14, 2018 |

One decate transmitting the values of haute pâtisserie in America, the french chef is satisfied. We talk to him about training, social networks, creativity… at so good #19.More info

How to prepare for a high-level competition without faltering

April 20, 2018 |

The World Chocolate Masters organized a training camp (boot camp) in Berlin with the 21 candidates six months prior to the great finale in Paris. The objective, to transmit knowledge and confidence to be able to face this great challenge. And all this with the help of figures such as Frank Haasnoot, Vincent Vallé, or Yann Couvreur.More info

Stephen Sullivan and his winning horse in the US Pastry Competition 2018

March 13, 2018 |

Stephen Sullivan, Executive Pastry Chef Westgate Resorts Las Vegas, is the winner of the 29th edition of the US Pastry Competition, dedicated to “The Great Race”, which took place on March 4 in New York. The podium was completed byMore info

Christophe Adam: “Pastry is a real notion of taking pleasure that provides happiness”

February 14, 2018 |

The chef has talked about his plans, the bustling moment of the pastry in Paris, the success of his éclairs at So Good 19.More info

Chocolate is dying. Long live chocolate

February 6, 2018 |

Although global warming can have a negative impact, the growing global demand for cocoa can become the best guarantee for the future of chocolate.More info

Pastry will survive

January 17, 2018 |

It would not hurt to take care of the product, reaffirm that unique character, and explain its attributes to the client. And artisan pastry will be enviably healthy.More info

Andrés Morán: “Now I work with authentic flavors and colors”

September 22, 2017 |

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.More info

Leonardo di Carlo: “Now chefs are the new stars”

September 12, 2017 |

A year and a half ago, Leonardo di Carlo packed his bags to found his own school and continue to nurture his formative vocation, but now from his own home base. After 23 years touring the world, the time hadMore info

With soul and imprint

July 13, 2017 |

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.More info

Fruit sorbets from a syrup base. A practical resource

July 11, 2017 |

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.More info