Posts ByFernando Toda, Author at so good.. magazine
The theory of this British pastry chef, called C3D, is based on the combination of three essential components: connectors, elements, and dimension.
With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.
The pastry chef, based in Canada, shares with us entremets that have taken her beyond her comfort zone.
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 American
Ikarus is as an scenario from which to observe the most heterogeneous trends in cuisine. There is nothing like proving it by reviewing some of the sweet dishes that have been seen in the Austrian restaurant in 2016 by greats chefs: Dominique Crenn, Sang-hoon Degeimbre, Marc Haeberlin, and Vladimir Mukhin.
In Scandinavian chefs’ dishes there are common features such as elegance, minimalism, freshness, the territory and a commitment to vegetable elements. We gather the most recent and charismatic desserts of three great Danish chefs in so good #17.