Posts ByAna Rodríguez, Author at so good.. magazine - Page 4 of 59
According to a survey by the Fine Cacao and Chocolate Institute, 63% of these professionals live with job insecurity due to the health crisis.
America’s rising pastry chef teaches how to get masterpieces from the simple combination of flour, milk, butter, sugar, and eggs in this book.
The objective is to connect users with small establishments that are still open these days, using safe, social distancing practices.
The pastry chef offers chocolates, molds, preserves, and his book Prisma, and he has already announced upcoming online masterclasses.
Confinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!
Centers around the world have not stopped proposing actions to motivate, reward, and continue teaching during these days of confinement.
Tangerine, gluten-free, clock-like… Is it possible to version this great classic without losing its essence? Here are some examples.
Her haute couture-inspired sweets attract renowned chefs like Ferran Adrià and René Redzepi.
The two companies offer the opportunity to professionals in the sector to launch a free online store in just 48 hours.