Posts ByFrom Chef to Chef by Santiago Corral
The Executive Pastry Chef at Mandarin Oriental Hotel Geneva, always looking after the well-being of his team, he creates desserts designed to create delightful memories for his guests.
The Italian chef, who is now the new executive pastry chef at The Peninsula Beijing, makes beautiful desserts full of flavor and which awaken memories.
The Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative space
So Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.
Jacquy Pfeiffer: “Finding the right balance of flavors, textures, and simplicity takes time and work”October 1, 2019 | Santiago Corral
The co-founder of the French Pastry School is positive that elevating the level of pastry in the United States is possible by educating the consumer.
Jacquy Pfeiffer has been one of the guests of the last convention of the American Culinary Federation, an opportunity he took to share his vision of pastry with the attendees
Originally from Busan (South Korea), she is the young pastry chef at Jungsik New York, a two-Michelin-star restaurant that is a must for lovers of contemporary and creative Korean cuisine. Her mission: to make people happy with her desserts.
The pastry chef of this French-inspired bistro style restaurant, located in Berkeley (California), offers a menu filled with local, organic, and seasonal products.
Susanna Yoon: “When creating chocolates, we let our humor come through in the form of our favorite childhood sweets and images”May 17, 2019 | Santiago Corral
An elegant approach and respect for the product has made Yoon, Head Chef and Founder of Stick With Me Sweets, become one of the finest chocolatiers in the city of New York.