so good #15 Archives - so good.. magazine
Known worldwide for being the inventor of the cronut, is the World’s Best Pastry chef 2017 as ranked by The World’s 50 Best Restaurants.
He is the head of pastry training at OTT College.
The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents.
The Hofmann School of Barcelona has several commercial establishments that allow pastry teachers and students to acquire a necessary versatility in the trade. In addition to the Hofmann School, there is the Hofmann Restaurant, Hofmann’s Taverna, Terraza La Seca and
With the series Funky Brownies, Van Beurden demosntrates her capacity of exploring new paths which take classic pastry to a more youthful, colorful and casual level without renouncing even a milligram of gourmand pleasure or intensity of flavors.
The calling for pastry came late, but she has decided to make up for lost time with an unbridled passion.
Oriol Castro, Eduard Xatruch, and Mateu Casañas, three essential architects of the wonderful work that was elBulli, now invite us to Disfrutar. A daring but coherent, meditated and designed proposal with the advantage provided from having lived at the epicenter of the world’s culinary creativity for nearly two decades.
The Head Pastry Chef at Ananas Bar and Brasserie in Sidney makes his allergen-free desserts into the most on-demand desserts on the menu, desserts ‘suitable for all audiences’.
The Executive Pastry Chef of the international restaurant group Hakkasan summarizes his creative philosophy in ‘fresh is best’ and ‘taste is everything’. In so good #15 we explain how he does it.
The pastry chef transmits positivity again with a modernized version of the classic Saint Honoré, mounted on an elongated Breton shortbread base with cream spheres placed on the profiteroles de choux.