Posts ByJaume Cot, Author at so good.. magazine - Page 3 of 18
The name of the place is a play on similar words and also, according to its promoters, “both a warning and a challenge”
A tool with which to develop a sensory profile for each purée that in turn serves to promote the creativity of professionals in pastry, ice cream, chocolate, and cuisine.
The Parisian chocolatier and sculptor becomes honorary president in an edition that wants to put more emphasis on women professionals and at the same time incorporate changes related to a more responsible spirit, committed to the sustainability of the planet.
Japonisme is in charge of elegant creations with perfect finishes in which ingredients such as yuzu, matcha tea, or black sesame play subtle interactions with the hallmark of the French master pastry chef.
Great international figures such as Antonio Bachour, William Werner, or Oriol Balaguer will help to recover the live courses that have always characterized this center
Each of the books focuses on a stage in his career, showing the modernizing role he has had within French pastry
Eunyoung Yun’s first three books cover star products that have been widely recognized, such as éclairs, cakes, and an exclusive manual of decorations.
A journey through different moments which are especially linked to space travel. We pay our particular tribute to Maurits Van der Vooren in his most galactic collaboration for so good magazine.
Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’March 4, 2021 | Jaume Cot
Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,