Posts ByAlberto Ruiz, Author at so good.. magazine
Francisco Migoya: ‘Nothing makes us more creative and resourceful as scarcity’
February 15, 2023 | Alberto RuizThis 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
Anthony Hart: ‘I had always been told that pastry was a dying art, but I now believe it’s the driving force of cuisine today’
February 1, 2023 | Alberto RuizAnthony Hart is not only one of the best pastry chefs in Australia today, but also holds a Bachelor of Arts degree in Photography from the Royal Melbourne Institute of TechnologyMore info
So good #29 editorial. Reflections
January 16, 2023 | Alberto RuizAmong the many things that do define so good magazine, we could highlight the magnificent photos of the no less magnificent pastry creations, the novel recipes or the innovative techniques.More info
SG#29. Sustainability, knowledge, 13 new faces, and 11 familiar ones
January 9, 2023 | Alberto RuizYou don’t have to be an ecologist and a conservation fanatic to realize that it is necessary to change our practices, habits, and behaviors when it comes to the environment, and even more so when carrying out an activity that is directly nourished by Nature such as pastry makingMore info
Rémi Montagne: ‘If there is no gustatory pleasure, we are not on the right track’
December 28, 2022 | Alberto RuizMontagne is working hard on a new and exciting project, an ice cream & chocolate shop in which he will implement simple combinations so as to not get lost in the tasting, and an unwavering pursuit of pleasure.More info
Maxime Maniez: ‘Classic desserts are the roots of pastry and cannot be forgotten’
December 15, 2022 | Alberto RuizIt is difficult to do more things in such a short time. At just 30 years old, Maxime Maniez knows what it is like to work in bakery, pâtisserie and chocolaterie and even manage a team of 20 people in a large hotel in Shanghai and be the Executive Pastry Chef of Yannick Alleno in Seoul.More info
Francesco Boccia: ‘I think people should become aware of what it really means to be a cook or pastry chef’
November 17, 2022 | Alberto RuizThe Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.More info
Kirsten Tibballs: ‘Before I finish a project, I am already planning the next’
July 29, 2022 | Alberto RuizAfter twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.More info
SIAL PARIS 22 is presented as the first fair to totally recover normality
July 19, 2022 | Alberto RuizThe fair, which will be held from October 15 to 19, will feature the figure of renowned chef Mauro Colagreco as its sponsor.More info
The oven beats the freezer
July 15, 2022 | Alberto RuizAs we have been observing, the oven has completely beaten the freezer in the vast majority of pastry establishments around the world.More info