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Posts ByFernando Toda, Author at so good.. magazine

A new skin texture by Paco Pérez to boost chef’s creativity

May 19, 2022 |

Paco 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 |

The 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 |

All 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 |

Rasmus 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 |

There 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 |

Ants, 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 |

Invasive 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 |

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