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Posts ByAlberto Ruiz, Author at so good.. magazine

How to win the World Pastry Cup? Alessandro Dalmasso’s vision

October 1, 2021 |

The president of the Coupe du Monde Italy team reveals the secrets of the Italian victory in Lyon 2021.More info

Italy knows how to win

September 28, 2021 |

The team made up by Lorenzo Puca, Andrea Restuccia, and Massimo Pica obtained a clear victory ahead of Japan, which came in second place, and France, coming in thirdMore info

Zhou Xiaohu: ‘There is nothing more fascinating than my job itself’

September 22, 2021 |

A one to watch chef who knows both Easter and Western pastry cultures and who is becoming more and more popular these daysMore info

Christophe Adam: ‘I am no longer a single-product chef’

September 9, 2021 |

What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info

Marie-Odile Fondeur: “A Sirha Lyon in 2021 seemed essential to us after so much uncertainty”

September 2, 2021 |

After the hiatus caused by the pandemic, the director of the great Lyon fair where the World Pastry Cup is held explains why they have decided to hold an atypical edition this SeptemberMore info

Don’t forget the omnivore

July 16, 2021 |

More ethical and more care about special consumers are changing the pastry as we have known so far, but don’t forget the historical consumer who has always enjoyed essential ingredients in this tradeMore info

All on 26

July 8, 2021 |

Twenty-six great chefs are included in so good..magazine # 26, an issue with renowned names such as Ryon, Tibbals, Adam, Haasnoot, Coppel, Metayer, Duvobik, and more, with fifty truly surprising creationsMore info

Files, by Ramon Morató. Everything you can ask for in a book.

July 7, 2021 |

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.More info

Gilles Renusson, the master with an eternal smile

March 9, 2021 |

In this Q&A and on the eve of his retirement, the French-born chef reviews the highlights of his career and his vision of everything that makes a trade such as pâtissier so specialMore info

Gianluca Fusto: ‘All the ingredients can find a dialogue with each other’

February 25, 2021 |

Fusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his careerMore info