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 | Santiago Corral
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.
Perseverance and hard work characterize the career of young Michael Petret, pastry chef of the luxurious Landmark Mandarin Oriental in Hong Kong.
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.
The Belgian chef died on Tuesday, June 19 due to ALS, leaving behind a successful career around chocolate as his legacy.
Executive pastry chef of the Ritz Carlton Hong Kong for 15 years, he promotes pastry made with unique Asian ingredients and techniques.
The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.
Frederic Moreau: “We are working on creating the largest pastry boutique of all the Peninsula Hotels”May 28, 2018 | Santiago Corral
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.
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.
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.