Posts ByJaume Cot, Author at so good.. magazine
Spyros Pediaditakis: ‘People are now looking for something special. You can’t serve them the same dessert as before’
January 26, 2023 | Jaume CotIn so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info
Trip to Republica del Cacao: Origin and Fine Chocolate
December 19, 2022 | Jaume CotThe agricultural communities of regions such as Vinces, Pacto, and Tucurucha are the starting point of a work to enhance the entire production chain carried out by República del Cacao and that we were able to verify firsthand.More info
Romain Dufour: ‘The technique behind making the perfect croissant is more difficult that it seems’
December 1, 2022 | Jaume CotFor Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States. More info
Toni Rodríguez: “I was one of the pioneers in making vegan pastries. I think about it now and it’s crazy, I’m not that old”
November 4, 2022 | Jaume CotFar from linking vegan pastry to a healthier diet, Toni Rodríguez wants to openly compete with conventional pastry in terms of sweetness and gastronomic pleasure.More info
Lluc Crusellas makes history by proclaiming himself World Chocolate Masters 2022
November 3, 2022 | Jaume CotThe Spanish contestant was not only the best scored but was also well-deserving of a large number of special awards (public, press, artistic figures)More info
Jordi Bordas & Adrianna Jaworska, the ambassadors of change
September 22, 2022 | Jaume CotFrom its headquarters in the south of Barcelona, Jordi Bordas Innovative Pastry Education has become one of the most solid references when it comes to pastry formulation, innovation and the ability to adapt products to all kinds of realities. More info
Maxime Frédéric: ‘Our day to day is to create surprise. Our common thread, to create wonders’
September 8, 2022 | Jaume CotWith his amazing work done in Cheval Blanc’s culinary spaces, described as “poetry”, Maxime Frédéric is one of the latest phenomena in the Parisian pastry scene. More info
Ju Chamalo: ‘The best thing about a pastry chef is to convey happiness and emotion to the people who taste your creations.’
September 1, 2022 | Jaume CotJu Chamalo opened an Instagram account in the midst of confinement to give free rein to his great passion – flan. Time after, a work was born with more than 50 recipes.More info
The Cultivate Better Cocoa program improves the quality of Guittard Chocolate
August 16, 2022 | Jaume CotThe chocolate company integrates its different work on sustainability and collaboration with the communities of origin in a report reflecting the results obtained in each of the aspects addressedMore info
Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciated when you eat my products.’
July 22, 2022 | Jaume CotWe reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.More info