Posts ByFernando Toda, Author at so good.. magazine - Page 6 of 6
Eight finalists for the ‘Best Dessert of Restaurant’
September 30, 2011 | Fernando TodaThe school EspaiSucre (Barcelona, Spain) continues to work hard with the aim of giving restaurant desserts a prestigious role. For that reason, they did not hesitate to announce the third edition of the more and more consolidated international contest ‘The Best Dessert of Restaurant’, which will be held next October 17th and will bring eight professionals from five different countries face to face.More info
Sébastien Bouillet seeks after the best amateur macaroon in Lyon
August 31, 2011 | Fernando Toda 2The macaroon fever does not seem to stop growing in France, to such an extent that there is no patisserie worth its salt without a selected collection of this sweet displayed in its showcase. One the best ambassadors of macaroon in Lyon is Sébastien Bouillet, with whom we spoke in the second edition of So Good..More info
Pastry ambition in Rimini
July 15, 2011 | Fernando TodaThe Sigep expo, held every year in Rimini (Italy), has proved to be a great showcase for pastry chefs for long years, although it was a traditional meeting point for the gelato industry. This is finally changing, and a major commitment to pâtisserie, as never seen before, is expected for the 2012 edition, counting on the attendance of first-class professionals and varied activities which we will closely follow.More info
‘The Best Dessert of Restaurant’ is back
July 4, 2011 | Fernando TodaThe third edition of the international contest ‘The Best Dessert of Restaurant’ is underway. Its organizers, EspaiSucre school and Nespresso, have made the rules public and are now in the midst of the process of candidates’ registration, which will be extended until next July 31st.More info
Hexagonal eggs, by Enric Rovira
April 15, 2011 | Fernando TodaChocolatier Enric Rovira’s proposals keep reminding us that chocolate has no boundaries. His new Easter eggs collection is most appealing due to the minimalist –as well as effective– concept it conveys. This is a collection of assorted eggs whose cross-sections tend to hexagons and which show six vertical edges.More info
A new collection of tools created by Pierre Hermé
March 17, 2011 | Fernando TodaExamples have been mounting of chefs associated with designers to name their collections of tools or kitchenware after said chefs in the last few years. This is the result of the prestige cuisine has been acquiring on a global level, which has eclipsed the media’s potential in pastry. Until now.More info
Omnivore Festival, showroom of haute pâtisserie
March 4, 2011 | Fernando TodaThe French town of Deauville held the sixth edition of the ‘Omnivore Food Festival’ from 20th to 22nd February, a gastronomic congress which not only gathered some of the most important cooks but also gave strong support to haute pâtisserie. InMore info
Italy demonstrates the level of its junior pastry chefs
February 3, 2011 | Fernando TodaIn this edition of the impressive Italian fair Sigep, the birth of a new and spectacular world championship for pastry chefs 23 years old and younger has been confirmed. We’re talking about the Junior Patisserie World Championship, which has held its first edition and was a great success.More info