Posts ByAlberto Ruiz, Author at so good.. magazine - Page 3 of 14
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
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