Posts ByAlberto Ruiz, Author at so good.. magazine - Page 2 of 14
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
Luis Amado chocolate bonbons: Safe flavors, ‘go wild’ shapes
June 29, 2022 | Alberto RuizLuis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon versionMore info
Dimitri Fayard: ‘Simple can be harder than complex’
June 16, 2022 | Alberto RuizAs Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.More info
The World Chocolate Masters looks to the future
June 15, 2022 | Alberto RuizIn its eighth edition, the competition invites 18 pastry chefs to reflect and raises the need to face the great challenges of today’s world.More info
Giambattista Montanari: ‘As an Italian, it is a source of pride that panettone triumphs in other countries’
May 13, 2022 | Alberto RuizPassionate about fermented doughs with the classic lievito madre, this Italian master shares his experiences around this product and gives some keys to being successful in its preparation.More info
Will Goldfarb: ‘The real luxury is having time and space –the rest is just money’
April 6, 2022 | Alberto RuizWhile in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, byMore info
Four very personal versions, with no limits, of Millefeuille
February 28, 2022 | Alberto RuizIn so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.More info
Creativity beyond 24 hours
January 31, 2022 | Alberto RuizWe reflect on the role of creativity in pastry that is sometimes overused.More info
Five inspiring masterpieces with WholeFruit chocolate
December 22, 2021 | Alberto RuizChocolate firm Cacao Barry recently asked its ambassadors around the world to prepare a new creation to celebrate the launch of its revolutionary new chocolate, WholeFruit. This chocolate has the peculiarity that it is made exclusively with ingredients from cocoaMore info