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Posts ByFernando Toda, Author at so good.. magazine

The OC’OO ways at Disfrutar Restaurant

September 12, 2018 |

In the hands of these three cook genius they are also running tests that will transcend what is properly haute cuisine, thinking about the implementation of this appliance in domestic realityMore info

Step by step of a sugar ear of corn décor by Frank Vollkommer

September 3, 2018 |

With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.More info

Ksenia Penkina: “My work is accurate and precise, classy and elegant. Just like me”

February 23, 2018 |

The pastry chef, based in Canada, shares with us entremets that have taken her beyond her comfort zone.More info

Yoshihiro Narisawa. Japan, epicenter of all things

January 19, 2018 |

The dramatic way (Arzak), the artistic way (Alinea), the territorial way (DOM) and the conceptual way (Narisawa). These are four very personal ways of successfully facing desserts in five great restaurants in four continents. Alongside the Spanish chef, Juan Mari Arzak, the AmericanMore info

Traditional Sicilian tools, made in chocolate

August 22, 2017 |

An Italian architect has shaped traditional Sicilian utensils such as containers for ricotta or traps for shellfish. The objective: showcasing the rich culture of this island.More info

NRA 2017: A successful commitment to innovation

June 12, 2017 |

The latest edition of this North American fair concluded with a record in exhibition space and its commitment to demonstrating all kinds of food trends and machinery. More info

Ikarus restaurant. The world in one single space

April 25, 2017 |

Ikarus is as an scenario from which to observe the most heterogeneous trends in cuisine. There is nothing like proving it by reviewing some of the sweet dishes that have been seen in the Austrian restaurant in 2016 by greats chefs: Dominique Crenn, Sang-hoon Degeimbre, Marc Haeberlin, and Vladimir Mukhin.More info

Northern tides. Rasmus Kofoed, Søren Selin, and Jonathan Kjølhede Berntsen

February 8, 2017 |

In Scandinavian chefs’ dishes there are common features such as elegance, minimalism, freshness, the territory and a commitment to vegetable elements. We gather the most recent and charismatic desserts of three great Danish chefs in so good #17.More info

Maria Fernanda di Giacobbe wins the Basque Culinary World Prize

July 12, 2016 |

Chocolate may well be an instrument to change the world. This has been demonstrated with much effort and passion by the Venezuelan chef Maria Fernanda Di Giacobbe, who has just been awarded the Basque Culinary World Prize for her successful charity projects.More info

Cheryl Koh, Best Asian pastry chef at Asia’s 50 Best Restaurants

March 8, 2016 |

After the two awards for best Asian pastry chef received by Janice Wong in 2013 and 2014, this important recognition given by the organization of the World’s 50 Best Restaurants has once again gone to a professional from Singapore.More info