Posts ByAlberto Ruiz, Author at so good.. magazine
Francisco Migoya’s chocolate bars collection. Eyes wide open
December 23, 2020 | Alberto RuizChocolate bars works better as a group than individually, ant the same time, the matte finishing can provide a unique beauty. They are the starting point of this pastry chef in so good #24More info
I + Desserts. David Gil’s sweet challenges
December 16, 2020 | Alberto RuizA creative factory led by David Gil with the intention of turning practically any idea into a dessert or sweet creation.More info
The most gastronomic Antonio Bachour in a new book published by Vilbo
November 13, 2020 | Alberto RuizMore than fifty previously unpublished creations with recipes, techniques, and step-by-step processes in a unique book which will be released on November 27thMore info
Andrey & Ronya Dubovik: ‘We complement, constantly criticize, help and support each other’
November 2, 2020 | Alberto RuizA one-of-a-kind couple who has devoted his passion to chocolate and creativity, becoming one of the most populars chocolate creators in the social networksMore info
Gastronomic risks
July 20, 2020 | Alberto RuizCan gastronomy survive to the global pandemic. If we are confined, how can enjoy again the pleasure of a good meal. What risks are deserved to be taken?More info
Recipes and reflections
July 14, 2020 | Alberto Ruizissue #24 of so good.. magazine brings together a real explosion of creations, techniques and recipes from chefs from all around the worldMore info
Dinara Kasko: Real art for multi-tier cakes
June 19, 2020 | Alberto RuizTwo experiences by the Ukranian pastry chef and architect which brought her to create the biggest mold she has designed so farMore info
Francisco Migoya: ‘Learn the classic pastry first, and then see what you are capable of’
April 14, 2020 | Alberto RuizInteresting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist CuisineMore info
Paul Kennedy: ‘I firmly believe that people will always want to eat cake’
March 25, 2020 | Alberto RuizOne of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craftMore info
Limitless 3D chocolate
February 18, 2020 | Alberto RuizBarry Callebaut presents Mona Lisa 3D Studio, innovative technology that allows you to print creations never before seen with high-end couvertures and on a large scale.More info