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Posts ByAlberto Ruiz, Author at so good.. magazine

Francisco Migoya’s chocolate bars collection. Eyes wide open

December 23, 2020 |

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 #24More info

I + Desserts. David Gil’s sweet challenges

December 16, 2020 |

A 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 |

More than fifty previously unpublished creations with recipes, techniques, and step-by-step processes in a unique book which will be released on November 27thMore info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 |

A 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 |

Can 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 |

issue #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 |

Two 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 |

Interesting 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 |

One 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 |

Barry 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