Posts ByAlberto Ruiz, Author at so good.. magazine
The Catalan chef unveils the folders of his best recent projects into a great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.
Fusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his career
A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creations
This pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personality
The director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacy
Chocolate 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 #24