Posts ByJaume Cot, Author at so good.. magazine
The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.
The school is forced to abandon its facilities, which could signify its irreversible closure.
The pastry chef of Le Meurice Alain Ducasse told us about his book “Fruits”, in which he turns fruit of all types and varieties into dreamy desserts.
Elaine Young: “Lack of skill, information and time are the great challenges we have to face as an industry”November 29, 2017 | Jaume Cot
Elaine, who offers a refined, subtle and noble pastry, left her native Philippines to go to her usual residence in Australia, but with connections in other Asian countries, especially India.
Paris is not only the city of her dreams, but the inspiration to each creation at her pastry shop in Vancouver
The book condenses the ability of this chef to take each pastry to the category of a gastronomic jewel.
Discover what is like to be the Executive Pastry Chef of a Big Tech like LinkedIn, more similar than you could think to the most renowned hotels