Lisa Shames, Author at so good.. magazine

Valrhona’s C3 Chocolate Chef Competition Announces its North American Winner

How to create desserts from aromas: four examples by Jesús Escalera

Books For Chefs Catalogue ice cream

The NRA Show grows 4% and gathers over 55,000 professionals

Soft serve ice cream is back in style: Seven ways to reinvent it

Dej Kewkacha Éric Ortuño

Karine Hyon-Vintrou (École Ducasse): “Young chefs seek purpose and balance, not just prestige”

Pastry Interviews

Three tools from Andrey Dubovik for creating bonbons with unique effects

Andrey Dubovik Books For Chefs Catalogue

Signature Fruit, Christophe Domange’s pastry method for simplifying fruit recipes

Christophe Domange so good #35

Pacojet: The alternative for making creamy ice cream instantly, according to Martín Lippo

ice cream Martín Lippo

Six essential books for mastering gluten-free baking and pastry

Books For Chefs Catalogue Gluten Free

Fabien Emery: “French patisserie represents excellence, it will be ever dethroned”

Fabien Emery Pastry Interviews

Valrhona’s Manjari 64% named Top Chocolate Bar by The New York Times

Chocolate

Japan wins the most female-led Asian Pastry Cup in history

Asian Pastry Cup Coupe du Monde de la Pâtisserie

How to improve creativity in pastry according to Dexter Lee

Dexter Lee so good #35