Posts ByAlberto Ruiz, Author at so good.. magazine - Page 3 of 13
Marie-Odile Fondeur: “A Sirha Lyon in 2021 seemed essential to us after so much uncertainty”
September 2, 2021 | Alberto RuizAfter the hiatus caused by the pandemic, the director of the great Lyon fair where the World Pastry Cup is held explains why they have decided to hold an atypical edition this SeptemberMore info
Don’t forget the omnivore
July 16, 2021 | Alberto RuizMore ethical and more care about special consumers are changing the pastry as we have known so far, but don’t forget the historical consumer who has always enjoyed essential ingredients in this tradeMore info
All on 26
July 8, 2021 | Alberto RuizTwenty-six great chefs are included in so good..magazine # 26, an issue with renowned names such as Ryon, Tibbals, Adam, Haasnoot, Coppel, Metayer, Duvobik, and more, with fifty truly surprising creationsMore info
Files, by Ramon Morató. Everything you can ask for in a book.
July 7, 2021 | Alberto RuizThe Catalan chef unveils the folders of his best recent projects into a great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.More info
Gilles Renusson, the master with an eternal smile
March 9, 2021 | Alberto RuizIn this Q&A and on the eve of his retirement, the French-born chef reviews the highlights of his career and his vision of everything that makes a trade such as pâtissier so specialMore info
Gianluca Fusto: ‘All the ingredients can find a dialogue with each other’
February 25, 2021 | Alberto RuizFusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his careerMore info
Lior Shtaygman:’Cakes need to look as if they were grown or created in nature’
February 18, 2021 | Alberto RuizA unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info
Chocolate bonbons mosaics by Luis Amado. The sky is the limit
January 27, 2021 | Alberto RuizThis pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personalityMore info
Josep Maria Ribé: ‘I am satisfied if someone makes a cake of mine’
January 20, 2021 | Alberto RuizThe director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacyMore info
The sweet paradox
January 18, 2021 | Alberto RuizCan you reclaim modern pastry and at the same time do it from a appareantly old-fashioned media as paper magazine? We think we absolutely can and we explain whyMore info