Posts ByAlberto Ruiz, Author at so good.. magazine
In so good.. magazine #30, the pastry chef puts before our eyes a sample of the infinite possibilities of this phenomenon.
In 2023, the chef presents himself renewed, committed, and advocating for the use of ingredients and raw materials with greater nutritional value.
The chef recently participated in an experimental session organized by the Chocolate Academy. We share the results in so good.. #30.
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.
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.
This multifaceted chef debuts in so good.. magazine 29 with a committed and sustainable discourse that she puts into practice every day.
Dimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative Week
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.
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’.