Posts ByAna Rodríguez, Author at so good.. magazine - Page 2 of 65
Yann Brys draws inspiration from the Christmas tree and winter forests for the Evok bûches collection
December 18, 2020 | Ana Rodríguez
The MOF has designed five Christmas logs that vindicate the essentials, traditions, and symbols.More info
Vincent Guerlais’ Christmas log, straight from the North Pole
December 17, 2020 | Ana Rodríguez
The French chef surprises this holiday season with visual and tasty creations.
More info
Francisco Migoya, the USA Cacao Barry ambassador most committed to sustainability
December 14, 2020 | Ana Rodríguez
The chef will promote sustainable cocoa production together with the Cocoa Horizons Foundation.More info
Sofía Cortina, Latin America’s Best Pastry Chef 2020
December 10, 2020 | Ana Rodríguez
Modern and versatile, she has received training in French pastry, although she is an advocate of indigenous fruit from Mexico and reducing added sugar.More info
ISM and ProSweets have finally been postponed to 2022
December 3, 2020 | Ana Rodríguez
The Koelnmesse has postponed the editions planned for 2021 due to high infection figures and international travel restrictions.More info
Antonio Bachour presents his most culinary and refreshing book, ‘Bachour Gastro’
November 27, 2020 | Ana Rodríguez
The book, available at Books For Chefs, brings together 52 previously unpublished sweet and savory creations,to be eaten in two bites.More info
Five best-selling pastry books to start or expand your knowledge
November 27, 2020 | Ana Rodríguez
It is always a good time to learn and be inspired by books by great chefs. Enjoy reading!More info
The École Ducasse – Paris Campus is born, a new center of reference for training in pastry arts
November 24, 2020 | Ana Rodríguez
This 5,000 m2 center dedicated to taste includes nine laboratories dedicated to culinary arts, pastry, bakery, chocolate, and ice cream.More info
Twelve Christmas bûches for a poetic and magical Christmas
November 23, 2020 | Ana Rodríguez
Our traditional Christmas ranking returns another year with proposals that awaken our most emotional side.More info
Frédéric Bau explores a pastry without excesses in the book “Gourmandise Raisonnée”
November 20, 2020 | Ana Rodríguez
The book, available in French at Books For Chefs, explores the fundamentals of a new healthy, respectful, and delicious pastry.More info
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