Posts ByAlberto Ruiz, Author at so good.. magazine
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
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.
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.
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.
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 passing
Why make pastry your life’s work? Here are some arguments in favor, without forgetting the inconveniences.
He heads the sweet station in seven restaurants and a bar, all within the luxurious Peninsula Hotel in Hong Kong. More than 30 chefs follow his instructions to respond to ‘new and exciting projects to work on, from customized desserts