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 Cot
In 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.
The 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.
For Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States.
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 Cot
Far from linking vegan pastry to a healthier diet, Toni Rodríguez wants to openly compete with conventional pastry in terms of sweetness and gastronomic pleasure.
The Spanish contestant was not only the best scored but was also well-deserving of a large number of special awards (public, press, artistic figures)
From 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.
With 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.
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 Cot
Ju 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.
The 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 addressed
Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciated when you eat my products.’July 22, 2022 | Jaume Cot
We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.