Posts ByFernando Toda, Author at so good.. magazine
Ants, blood, tongue … discover six desserts from the most controversial restaurant on the current Nordic scene, Rasmus Munk’s The Alchemist
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 book
O unique culinary proposal needs a one-of-a-kind dessert menu, taking care of four foundamentals: taset, beauty, creativity and intention
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 future
Pablo Baracat: ‘A photo must induce in people a connection between what they see and what they want’July 28, 2020 | Fernando Toda
A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creation
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.
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.
Sébastien Trudelle: ‘My preparation was very complicated. I tried to do things I did not know how to do’June 28, 2019 | Fernando Toda
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.
Jonathan Mougel: ‘We tend to complicate our recipes when all that is simple and good is still a safe bet’June 12, 2019 | Fernando Toda
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 edition