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Pastry Interviews Archives - so good.. magazine

Interviews with pastry chefs who stand out for their work, career, and above all their work philosophy, for their ability to find concepts and ideas that influence the sector and that end up becoming trends. Sometimes their opinions can be uncomfortable or even politically incorrect, against the grain, but they always serve as a guide for many and are supported by desserts that earn professional recognition. Normally these interviews come from the work we do in each issue of So good and become a way to better understand the journalistic, technical, and creative work that is possible to find in this benchmark publication for artisan pastry.

Benjamin Siwek: “In my pastry creations, I use seasonal ingredients from around the world while incorporating local produce”

August 10, 2018 |

The French executive pastry chef of The Ritz-Carlton Millenia Singapore oversees the pastry and bakery stations and menu creations for Colony, Chihuly Lounge, the Ritz-Carlton Club Lounge, the hotel banquet, and catering events.More info

Michael Pretet: “Produce is the base of a good dessert”

July 20, 2018 |

Perseverance and hard work characterize the career of young Michael Petret, pastry chef of the luxurious Landmark Mandarin Oriental in Hong Kong.More info

Gianluca Fusto: “Beauty without taste is not beautiful”

June 27, 2018 |

One of the major figures of Italian patisserie talk with us about his sources of inspiration, his creative philosophy, his pastry and his last project in Milano.More info

Jean-Pierre Wybauw in memoriam. A Fine Chocolatier, A Great Teacher

June 21, 2018 |

The Belgian chef died on Tuesday, June 19 due to ALS, leaving behind a successful career around chocolate as his legacy. More info

Richard Long: “Pastry allows me to marry many elements, resulting in guests’ enjoyment”

June 18, 2018 |

Executive pastry chef of the Ritz Carlton Hong Kong for 15 years, he promotes pastry made with unique Asian ingredients and techniques. More info

Rory Macdonald: “I try and treat sugar like you would salt in a savory meal”

June 13, 2018 |

The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.More info

Frederic Moreau: “We are working on creating the largest pastry boutique of all the Peninsula Hotels”

May 28, 2018 |

Frederic Moreau is a chef who likes challenges. He was born in France, has established much of his professional career in the United States and currently lives in China working for one of the most luxurious hotels in the world, The Peninsula Hotel Beijing. In this meeting that we had with him, he tells us about some of the projects that the prestigious hotel group has for its location in the Chinese capital.More info

Jerome Landrieu: “Pastry education is more than a bubble, it is an explosion”

May 14, 2018 |

One decate transmitting the values of haute pâtisserie in America, the french chef is satisfied. We talk to him about training, social networks, creativity… at so good #19.More info

Stéphane Leroux: “Everything can be reproduced in chocolate, except crystal-clear water”

April 18, 2018 |

We speak with the MOF chocolatier of his third and captivating book, “Bleu Chocolat”, available in our online store Books For Chefs.More info

Scott Green: “I am pushing myself to do more with less”

April 17, 2018 |

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.More info