Pastry Chef Articles
A meeting to push the boundaries of the creativity
May 30, 2023 | Alberto RuizDimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info
Lauren V. Haas: ‘Equipping chefs with sustainability competencies will have a long-lasting impact’
May 24, 2023 | Alberto RuizHaas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info
Four recipes to get the most out of the combination of fruit and chocolate by Guittard & Les Vergers Boiron
May 23, 2023 | sogoodmagBoth companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info
Cédric Grolet: ‘If pretty, it attracts the customer – if tasty, it keeps them coming back.’
May 10, 2023 | Luis ConcepciónIn so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.More info
How to improve the use of cocoa powder in pastry according to Talia Profet and deZaan
May 3, 2023 | sogoodmagIn the book Know Cocoa, the producer shares its knowledge of the infinite possibilities of this ingredient.More info
Valentin Mille: ‘Without freshness, pâtisserie loses value’
April 12, 2023 | Fernando TodaThe goal of the French chef at Four Seasons Madrid is to build proposals capable of combining the local, tradition and modernity, all without losing sight of the fact that they are ‘crowd-pleaser’ products.More info
Andrea Tortora: ‘To innovate is not to create something new, but to continue, maintain and renew a tradition’
March 29, 2023 | Jaume CotAndrea Tortora has become an interesting figure of the new Italian pastry. New, modern, reflective and attentive to the latest trends, whether related to environmental issues, alternative ingredients or redefining conceptsMore info
Nine chocolate eggs for a spring-like and magical Easter
March 17, 2023 | Ana RodríguezFrom bees that remind us of the need to take care of the planet to spectacular bouquets of flowers. The great pastry chefs surprise again with pieces that look like works of art.More info
Francisco Migoya: ‘Nothing makes us more creative and resourceful as scarcity’
February 15, 2023 | Alberto RuizThis Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.More info
Four Valentine’s proposals that give a twist to the classic heart
February 13, 2023 | Ana RodríguezValentine’s Day is here and chefs go for hearts, but with an innovative touch. Long live love!More info