Posts ByLuis Concepción, Author at so good.. magazine
Introduction to chutneys, the most culinary of jams, by Walter Vogt
August 13, 2020 | Luis ConcepciónThe chef and pastry teacher and specialist in jams, Walter Vogt, helps us bring order to one of the lesser-known families of candied fruit, chutneys, which have a vocation more open to the wide world of cuisine.More info
Jordi Puigvert: “Evolution has meant a before and after in my professional career”
May 22, 2020 | Luis ConcepciónOn the occasion of the launch of the fourth edition of this book, we look back at the production process with the author and we evaluate his contribution to the sector.More info
Melissa Coppel. Playing chocolate bonbons by your own rules
April 30, 2020 | Luis ConcepciónFind a bit more about the amazing work of this genius of the handcraft chocolateMore info
L’Atelier Barcelona. More Ortuño than ever
August 2, 2019 | Luis ConcepciónBarcelona has a new multi-space that combines school and shop. A project that is raising expectations not only for its innovative and risky interior design, but also for its product offering with the Ortuño seal.More info
Five updated techniques for incorporating fruit toppings in ice cream desserts
June 18, 2019 | Luis ConcepciónIn “Más”, the master ice cream maker Mario Masiá unveils dozens of creations which are ideal for ice cream desserts in the form of toppings and other complementsMore info
Winterspring. A Danish look at dessert
June 14, 2019 | Luis ConcepciónWinterspring, claiming this Nordic look, with typical products from the Danish landscape and traditional techniques, interesting savory touches are introduced to the dessert and a fine and colorful presentation, without artifice. More info
Richard Hawke: ‘We don’t get taught how to really understand the ingredients in our recipes’
May 23, 2019 | Luis ConcepciónHis time at the Ecole National Superieur de la Pâtissèrie (ENSP) as an international teacher opened the doors of teaching and pedagogy in front of him. A dream that also gave Richard Hawke the opportunity to enrich himself from workingMore info
La Fabriqué Givrée resorts to the trompe l’oeil for Easter
April 9, 2019 | Luis ConcepciónIn Jérémie Runel’s hands, eggs are turned into small delicacies with almond, mango, and Madagascan vanilla flavors.More info
Immersed in toppings
February 28, 2019 | Luis ConcepciónWith the launching of Más, Mario Masiá reclaims the topping from its creative and artistic side as one of the clearest ways to add value to ice cream today.More info
Mario Masiá reveals the potential of toppings in Más
February 21, 2019 | Luis ConcepciónThe captain of the Spanish Team who were runner-ups of the 2016 Ice Cream World Cup debuts in the publishing world with a book that goes in search of the synergies of ice cream. Thus, Más is the gateway to the multiple possible combinations between ice cream and its complements. The date of the official launch is February 27.More info