Image Image Image Image Image Image Image Image Image Image

Posts ByFernando Toda, Author at so good.. magazine

Jonathan Mougel: ‘We tend to complicate our recipes when all that is simple and good is still a safe bet’

June 12, 2019 |

This pastry chef has worked for PatisFrance (Puratos) since 2004 and he has not given up his efforts to achieve the MOF title even when he failed at the 2015 editionMore info

Pascal Caffet: ‘We have to be careful with creativity’

May 29, 2019 |

The president of the MOF 2018 Jury, who is very satisfied with the high level of the latest edition, reminds us that to participate in the competition it is necessary to be very well prepared and have a strong desire to make the effort.More info

The theory of creativity in pastry by Graham Mairs

January 4, 2019 |

The theory of this British pastry chef, called C3D, is based on the combination of three essential components: connectors, elements, and dimension.More info

French patisserie is enriched with five new MOFs

October 26, 2018 |

Up to 15 finalists competed to reach the exclusive MOF Olympus, but only one third reached the top.More info

The OC’OO ways at Disfrutar Restaurant

September 12, 2018 |

In the hands of these three cook genius they are also running tests that will transcend what is properly haute cuisine, thinking about the implementation of this appliance in domestic realityMore info

Step by step of a sugar ear of corn décor by Frank Vollkommer

September 3, 2018 |

With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.More info

Ksenia Penkina: “My work is accurate and precise, classy and elegant. Just like me”

February 23, 2018 |

The pastry chef, based in Canada, shares with us entremets that have taken her beyond her comfort zone.More info

Yoshihiro Narisawa. Japan, epicenter of all things

January 19, 2018 |

The dramatic way (Arzak), the artistic way (Alinea), the territorial way (DOM) and the conceptual way (Narisawa). These are four very personal ways of successfully facing desserts in five great restaurants in four continents. Alongside the Spanish chef, Juan Mari Arzak, the AmericanMore info

Traditional Sicilian tools, made in chocolate

August 22, 2017 |

An Italian architect has shaped traditional Sicilian utensils such as containers for ricotta or traps for shellfish. The objective: showcasing the rich culture of this island.More info

NRA 2017: A successful commitment to innovation

June 12, 2017 |

The latest edition of this North American fair concluded with a record in exhibition space and its commitment to demonstrating all kinds of food trends and machinery. More info