Posts ByJaume Cot, Author at so good.. magazine
The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.
We speak with the MOF chocolatier of his third and captivating book, “Bleu Chocolat”, available in our online store Books For Chefs.
Back in the pages of So good, Green uses simple tools, simple techniques, and basic molds in creating his work. A true declaration of principles that he himself explains to us.
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.