Posts ByAlberto Ruiz, Author at so good.. magazine
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.
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.
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 by
The chef has talked about his plans, the bustling moment of the pastry in Paris, the success of his éclairs at So Good 19.
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.