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Posts ByFernando Toda, Author at so good.. magazine - Page 5 of 6

Stéphane Glacier creations land in Dubai

August 5, 2014 |

Stéphane Glacier adds his name to the list of the great pastry chefs who will offer their products in Dubai. Cakery & Épicerie by Stéphane Glacier will be managed by a trusted team hand-picked by the French chef, which notably includes Masahiko Matsuda.More info

Sigep 2015 signals a strong commitment to diversification

July 30, 2014 |

The great Italian exhibition of ice cream and pastry will next year be strengthened by two events running simultaneously: RHEX (restaurant and café industry) and AB Tech Expo (bakery). The organisers expect to beat the spectacular attendence figures of last year’s edition.More info

21ºBrix. Creative brilliance in the art of the dessert

July 24, 2014 |

Despite its importance, the restaurant dessert has never received the recognition it deserves. To demonstrate the infinite possibilities available to any chef for closing a menu, the Collective, 21ºBrix gathered in Barcelona to dedicate themselves to the task for a full day.More info

Which teams will represent Latin American in the next World Pastry Cup?

July 17, 2014 |

Under the banner of Mexipan and with the support of Club Vatel in Mexico, the final of the Copa Maya 2014 will be held on the 28th and 29th of August. It is an international competition, organised by Valrhona inMore info

Japan now ready for Lyon 2015

April 9, 2014 |

Azuhiro Nakayama, Junji Tokunaga and Shinichi Sugita are the three pastry chefs who will represent Japan at the next World Cup of Pastry, which will take place in Lyon in 2015. The three contestants were selected after an excellent eliminationMore info

The best desserts of Pierre François Roelofs, stars of an online Masterclass

March 18, 2014 |

Since 2010, pastry chef Pierre François Roelofs has offered a new menu of desserts every four weeks at Cafe Rosamond in Melbourne. Now, to review of some of his best creations, Pierre has developed an exclusive online Masterclass.More info

Christophe Michalak, elected best pastry chef of the year by Relais Desserts

October 10, 2013 |

Aware of the necessity to promote the talent of its members in as many ways as possible, the association Relais Desserts decided to give the go-ahead to the organization of a new event to select the best ones among its members. The first edition of this award ceremony successfully took place last September 20th, in which Christophe Michalak received the ‘Prix d’Excellence 2013’ award as the best pastry chef of the year.

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The French pastry chefs design a spectacular Easter

April 4, 2012 |

The French pastry chefs’ talent has no limits. Pierre Hermé, Christophe Michalak, Arnaud Larher, Jean-Paul Hevin, Pierre Marcolini, Pascal Caffet, la Maison du Chocolat, Stéphane Glacier, Patrice Chapon, Patrick Roger, Emmanuel Ryon… They all have worked hard to design a new line of chocolate eggs and figures for Easter.More info

More teams than ever to take part in the Mondial des Arts Sucrés

February 16, 2012 |

The third edition of the ambitious Mondial des Arts Sucrés, organized by the firm DGF during the trade fair Europain (Paris, from 3rd to 6th March), has already outlined all the details with an eye on a spectacular final with no less than 16 teams from all over the planet, six more teams than in the latest edition. The main particularity of this year’s edition is that the teams are made up of mixed pairs, that is, a man and a woman.More info

In search of the best amateur macaroons

December 5, 2011 |

Sébastien Bouillet, Franck Fresson, Pascal Lac and Vincent Guerlais are not just four of the best professional patissiers in France. They have joined together in order to honor the macaroon in a different, unique and participative way – each of them announced a competition, in their respective towns (Lyon, Metz, Nice and Nantes), to find the best amateur macaroon.More info