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so good #20 Archives - so good.. magazine

The OC’OO ways at Disfrutar Restaurant

September 12, 2018 |

In the hands of these three cook genius they are also running tests that will transcend what is properly haute cuisine, thinking about the implementation of this appliance in domestic realityMore info

Patrice Demers. À la minute

August 14, 2018 |

The popular chef is synonymous of freshness, of immediacy, of freshly baked goods, of what is assembled in front of the customer. And all with an idea of service more typical of a restaurant than a conventional pastry.More info

Albert Adrià: “Enigma is born to seek the limits”

August 7, 2018 |

Albert Adrià’s most ambitious, and perhaps definitive restaurant, the product commands, and the taste is the main objective. More info

Eclaire Jardinage by Ryosuke Sugamata

August 2, 2018

Tayberry is one of his most favorite ingredients and is present in this éclair with some tangy berry flavors, a luscious texture and the rich taste of pistachio cream.More info

Parmesan sandwich by Andrés Lara

August 1, 2018

A creative exercise around ice cream. The Cacao barry Canada creative Chef takes here the concept of an ice cream sandwich but giving it an elegant shape as an individual ice cream cake.More info

Dinara Kasko, the Origami cake’s molds

July 19, 2018 |

The Ukrainian architect and pastry chef has spent a great amount of time folding sheets of paper and learning the methods and principles of origami. Inspired by the beauty of lines and patterns of the folds, he has created a few models using 3Ds max and printed them on a 3D printer.More info

Ten examples of the possibilities of rhubarb in modern pastry

July 18, 2018 |

With flowers, green-colored, in a gummy form… rhubarb is the protagonist in some of the most striking pastry proposals in recent times.More info

Kévin Clemenceau

Artistic presentations and combinations with chocolate and seasonal ingredientsMore info

Baltasar Massot

Renovator of pastry classics with an artistic touchMore info

Elwyn Boyles

My job is to keep the chefs inspiring each other and make sure we’re all going in the same directionMore info