Posts ByAlberto Ruiz, Author at so good.. magazine - Page 3 of 9
The chef has talked about his plans, the bustling moment of the pastry in Paris, the success of his éclairs at So Good 19.
The Executive Pastry Chef at Sha Wellness Clinic develops healthy pastry. Desserts with natural ingredients, mostly integral and sustainable origin, an also, beneficial for one’s health.
What was once a trend, today is excess and repetition. Everything is round, smooth, polished, colorful, and shiny. And for something as superfluous as pastry to continuing being necessary, it is essential that it reflects the soul, character, and imprint of its creator.
The creation of sorbets in, for example, a restaurant, where it is not usual to have a wide range of sugars, makes it interesting to simplify the creation process as much as possible. We look back at some recommendations from the great master, Angelo Corvitto.
Chocolate enjoys a new and unique setting in which to shine thanks to the expertise of Marc Aumont.