Posts ByAlberto Ruiz, Author at so good.. magazine - Page 2 of 13
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
How to win the World Pastry Cup? Alessandro Dalmasso’s vision
October 1, 2021 | Alberto RuizThe 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 | Alberto RuizThe 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 | Alberto RuizA 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 | Alberto RuizWhat was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info