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Posts ByFrom Chef to Chef by Santiago Corral

Melissa Walnock: “I like the use of something that was there but is no longer there”

October 11, 2019 |

The Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative spaceMore info

A day with Cacao Barry and Callebaut and his new WholeFruit Chocolate

October 3, 2019 |

So Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.More info

Jacquy Pfeiffer: “Finding the right balance of flavors, textures, and simplicity takes time and work”

October 1, 2019 |

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. More info

Jacquy Pfeiffer: “When you charge fairly you get more customers”

September 2, 2019 |

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 attendeesMore info

Eunji Lee: ‘I want to be a good leader, not just a good pastry chef’

July 5, 2019 |

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.More info

Carrie Lewis: ‘In Chez Panisse, there is no ego, no competition’

June 5, 2019 |

The pastry chef of this French-inspired bistro style restaurant, located in Berkeley (California), offers a menu filled with local, organic, and seasonal products.
More info

Susanna Yoon: “When creating chocolates, we let our humor come through in the form of our favorite childhood sweets and images”

May 17, 2019 |

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.More info

Luis David Valderrama: “We are subjected to local availability of the product, so we have to be very creative”

April 12, 2019 |

The restaurant Mil, with views of the ancient ruins of Moray (Peru), focuses on ancestral native cuisines with ingredients grown in different altitudes of the Andes. Its cuisine chef explains the creation process for new dishes.More info

Lisa Vega: “Making desserts with chocolates is like going to the farmers market”

February 19, 2019 |

The Bean to Bar was new to Lisa before joining as Executive Pastry Chef at Dandelion Chocolate and accepting the challenge of developing a customized line of pastry products with the company’s chocolate.More info

Kevin Pannier: “It’s challenging to serve a wide variety of pastries within a hotel’s cake shop”

January 11, 2019 |

The Parisian chef, who has had an interesting culinary career in places like Wellington, Kiev, Dubai, Moscow, Bermuda, and France, is the executive pastry chef of the Mandarin Oriental Hotel since 2017. More info