Posts ByJaume Cot, Author at so good.. magazine
For his official presentation to the readers of So Good, this Dutch globetrotter, has wanted to be inspired by his favorite culture, Asia.
The 30th anniversary of the most important pastry competition already has all its candidates selected and training intensively to be among the best.
In addition to the intensive quarterly course, the school invites these two international chefs to carry out a masterclass
Some plantations in the Tamil Nadul region surprised the Belgian chocolatier and inspired him to expand his range of carrés, bars, macarons, bonbons, and cakes
Albert Adrià is unstoppable. In addition to running hugely successful restaurants in the elBarri group,he continues to immerse himself in new and fascinating projects. The lastof which we have had news is the one expected to open in London in
The pâtissier of Le Meurice in Paris adds a new recognition to his awarded and popular career.
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.