so good..

The necessary respect for tradition is not incompatible with the not less necessary evolution. Progress, advance, the exploration of new ways, a new step ahead – all this is part of human condition itself.

However, if you are not able to improve the original, or at least to offer a well-reasoned, clear version of it, you’d better not take the risk.

Sutil it’s the name of this creation by Chef Hans Ovando. Nowadays, the yogurt is coming into fashion, but chef Ovando featured this recipe some time ago (so good.. magazine #5)

When back in the 60s of the last century McLuhan coined the term global village to describe the new situation the radio and especially television were beginning to cause, he could not imagine how this emerging globalization would reach present terms. Today there is little left to discover, or rather, to portray, record and disseminate. We know what happens at the other end of the world with the same immediacy and the same detail as if it were happening in our own city. This is a process as integral to humanity as inevitable. It is true that globalization may end up standardizing almost everything, but you cannot deny that exchange is always means knowledge and wealth.

With more than a hundred guests from all over the world, Dobla has recently opened the Pacific Pastry Academy in Vungh Tau (Vietnam).

In the spring, the tastiest and most delicate varieties of beet are obtained. That very delicate taste is the same that one can find in this singular dessert by Jordi Roca, pastry chef at Celler de Can Roca (Girona, Spain), included in So Good.. magazine #4.

L’Art du Chocolatier Challenge 2012 is a new annual competition promoted by Cacao Barry and the Chocolate Academy in Chicago with director Jerome Landrieu as its head. The aim is to appoint the best chocolatier of the year and encourage creativity and artistic design in patisserie and chocolate.

The U.S. Pastry Competition will begin this Sunday 4 an exciting new edition, the 23rd. This time, the organizer of the event, Paris Gourmet, has chosen the theme of the contest The Four Elements of Nature, water, air, earth and fire.

Grupo Vilbo launches the second edition, completely updated, of the successful book “The secrets of ice cream. Ice cream without secrets” in Spanish and English.

The classification of ice cream in families, the calculation of the AFP (Anti-freezing Power), the serving temperature, the specific balance for each ice cream, the cold maceration, the crushing of various ingredients with sucrose… these are techniques and concepts which are nowadays common in the artisanal ice cream industry and which are fluently dealt with in the trade.

Singapore has one of the most relevant events devoted to the food industry at an international level – the Food Hotel Asia trade fair (FHA 2012) which, from 17th to 20th April, will show a great offer from the food, restaurant and pastry industries. The figures speak for themselves.

Enric Rovira has long created new products in collaboration with experts and artists from other areas outside the chocolate and patisserie industry. And the results couldn’t have been better, with the launch of assortments that have started trends.