Posts ByAna Rodríguez, Author at so good.. magazine - Page 7 of 86
Four great pastry chefs preside over the WCM jury
July 1, 2022 | Ana RodríguezAmaury Guichon, along with Kirsten Tibballs, Yusuke Matsushita, and Sachi Takagi will all ensure transparent and fair judging.More info
The keys to the award-winning design of Files by Ramon Morató
June 27, 2022 | Ana RodríguezZoo Studio reveals the details of this design, recently awarded a Bronze Laus.More info
The École Nationale Supérieure de Pâtisserie expands
June 23, 2022 | Ana RodríguezThe expansion includes new laboratories and classrooms, as well as student apartments.More info
The book Files by Ramon Morató wins a 2022 Laus award for its publishing design
June 22, 2022 | Ana RodríguezJust one year after its release, the chef’s second book has achieved Bronze for the design developed by Zoo Studio.More info
Romain Cornu, the new Global Brand Ambassador for Cacao Barry and Mona Lisa
June 20, 2022 | Ana RodríguezThe pastry chef will help to respond to an evolving fine dining sceneMore info
The Americas Pastry Cup, formerly known as the Copa Maya, will be held in July in Chile
June 7, 2022 | Ana RodríguezFor the first time, the competition will also host teams from North America.More info
Leyre Pedrazuela reclaims a more conscious diet in the book, Essenzia
June 6, 2022 | Ana RodríguezAvailable in our online bookstore Books For Chefs, it is a book that wants to break established myths about pastry.More info
Torta Bella, Andrea Tortora’s tribute to great Italian women
June 3, 2022 | Ana RodríguezThe pastry chef presents a version of the rose cake that Messisburg created for Isabella d’Este’s wedding.More info
Ooi Hooi Shing: ‘The dominance of the French influence on pâtisserie the world over continues to be a strong force’
May 31, 2022 | Ana RodríguezThe founder of Le Petit Four, hand crafted French pastry in George Town, Pennang, has been one of the Golden Ticket winners of the book, Files, by Ramon Morató.More info
The perfect chocolate is shaped like a spiral according to science
May 26, 2022 | Ana RodríguezResearchers from the University of Amsterdam, the University of Delft, and Unilever claim that the spiral shape, obtained using a 3D printer, is ideal for maximum flavor.More info