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Posts ByAlberto Ruiz, Author at so good.. magazine

Dinara Kasko investigates how AI can be of some use to the pastry

September 20, 2023 |

In so good.. magazine #30, the pastry chef puts before our eyes a sample of the infinite possibilities of this phenomenon.More info

Three desserts to drink by Yelena Anter

September 6, 2023 |

The famous mixologist respond at so good.. 30 to the challenge launched by chef Luis Amado.More info

Hans Ovando: “Cuisine has taken a turn, bakery has too and we, what are we waiting for?”

September 4, 2023 |

In 2023, the chef presents himself renewed, committed, and advocating for the use of ingredients and raw materials with greater nutritional value.More info

Martin Diez puts his creativity to the test with five chocolate creations

August 18, 2023 |

The chef recently participated in an experimental session organized by the Chocolate Academy. We share the results in so good.. #30.More info

Natsuko Shoji: ‘I only make cakes by request. In this way, there’s no wastage’

August 3, 2023 |

Natsuko’s work in the fusion of fashion and art with cooking and pastry making stands out. But also her concern for the environment and the future of gastronomy.More info

So good #30 editorial. Thirty somethings

July 12, 2023 |

The vast majority of the collaborators involved in this very special so good.. magazine are in their 30s. These are the years, within a professional career, of consolidation, of reaffirmation and of a more calm and reasoned effervescence.More info

Jo Barrett: ‘We can change the world by changing the way we eat’

July 6, 2023 |

This multifaceted chef debuts in so good.. magazine 29 with a committed and sustainable discourse that she puts into practice every day.More info

A meeting to push the boundaries of the creativity

May 30, 2023 |

Dimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info

Lauren V. Haas: ‘Equipping chefs with sustainability competencies will have a long-lasting impact’

May 24, 2023 |

Haas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info

Francisco Migoya: ‘Nothing makes us more creative and resourceful as scarcity’

February 15, 2023 |

This Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.More info