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Posts ByFernando Toda, Author at so good.. magazine

Classification of dulce de leche by manufacturing and origin by Luciano García

January 26, 2021 |

Argentinian 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 |

O unique culinary proposal needs a one-of-a-kind dessert menu, taking care of four foundamentals: taset, beauty, creativity and intentionMore info

Steinbeisser, redefining the gastronomic experience

August 25, 2020 |

Special tableware for one-of-a-kind dining experencies gathering all kind of artists, designers, dancers, photographers… an initiative to look to a not so unlikely futureMore info

Pablo Baracat: ‘A photo must induce in people a connection between what they see and what they want’

July 28, 2020 |

A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creationMore info

Jean-Christophe Jeanson: ‘The MOF has cost me 6 years’’

September 16, 2019 |

This pastry chef, who works at the Maison Lenòtre as assistant to the creative director, Guy Krenzer, is one of the most experienced professionals who has obtained the MOF title.More info

Blanca del Noval. The value of kernels and stale bread

September 10, 2019 |

The researchers of the BCulinaryLAB, a department located within the prestigious Basque Culinary Center in San Sebastian (Spain), have been studying the potential of fermentation as a technique to give a new gastronomic values to the foods.More info

Sébastien Trudelle: ‘My preparation was very complicated. I tried to do things I did not know how to do’

June 28, 2019 |

Highly advanced technical work, great creativity, and a lot of patience are some of the keys that have led this pastry chef to obtain the MOF title.More info

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