Posts ByFernando Toda, Author at so good.. magazine
Valentin Mille: ‘Without freshness, pâtisserie loses value’
April 12, 2023 | Fernando TodaThe goal of the French chef at Four Seasons Madrid is to build proposals capable of combining the local, tradition and modernity, all without losing sight of the fact that they are ‘crowd-pleaser’ products.More info
A new skin texture by Paco Pérez to boost chef’s creativity
May 19, 2022 | Fernando TodaPaco Pérez comes across an unknown red alga (Irish Mosh) that forms a malleable sheet full of flavor opening up new horizons for savory and sweet worlds.More info
Jesús Escalera: ‘I want to offer technical pastry, but without being pedantic’
April 21, 2022 | Fernando TodaThe Spanish-born pastry chef has become one of the great dynamizers of Mexican pâtisserie thanks to La Postrería.More info
Nina Métayer: ‘I like aesthetics as a way of expressing the love we put into our profession.’
February 9, 2022 | Fernando TodaAll of her pastry is defined by delicacy, her creations use to be super and fresh balancing classics with her own styleMore info
Mike Adelsten: ‘Alchemist’s creations want to convey a message and make an impact.’
November 11, 2021 | Fernando TodaRasmus Munk is barely 24 years old when, in 2015, he decides to open the first version of Alchemist in Copenhagen. His idea of developing a holistic gastronomic proposal, which would establish a dialogue with other non culinary disciplines, soonMore info
Matthieu Atzenhoffer: ‘Competitions have allowed me to be much more effective.’
October 7, 2021 | Fernando TodaThere is much to be learned from France, from the way in which the craftsmanship is prestigious there, how well professional training is promoted and how the products that identify the craftsman are protected. And there is no doubt thatMore info
The Alchemist’s deliberate controversy over six courses
July 22, 2021 | Fernando TodaAnts, blood, tongue … discover six desserts from the most controversial restaurant on the current Nordic scene, Rasmus Munk’s The AlchemistMore info
Ángel León and the sweet that came from the sea
June 8, 2021 | Fernando TodaInvasive plant ruppia maritima it is the raw material that Aponiente’s restaurant team uses to extract a kind of sea honey, first of its kindMore info
Classification of dulce de leche by manufacturing and origin by Luciano García
January 26, 2021 | Fernando TodaArgentinian pastry could not be understood without this emblematic ingredient. The chef carries out a thorough analysis of its possibilities and modernizes its application through different proposals that make up a monographic bookMore info
Mark Welker: ‘If you can wear many hats in a restaurant you will be a valuable asset’
September 8, 2020 | Fernando TodaO unique culinary proposal needs a one-of-a-kind dessert menu, taking care of four foundamentals: taset, beauty, creativity and intentionMore info