Photo: Cloud (Bubbles revisited)
There are core ideas that have become very popular in the modern world. It is common to hear gurus emphasize the importance of the past in building the future. ‘Without historical analysis, there is no vision for the future,’ is a phrase often repeated. And the truth is that, when looking at the world of gastronomy, there is a great deal of truth to this statement.
In the culinary arts in general, and in patisserie in particular, professionals are constantly immersed in a search for the new and the different, with the goal of surprising the customer. This quest has been very positive, as it has led the profession to reach creative heights that were unthinkable just a few decades ago. But it has also raised new challenges and questions.
For example, if we accustom customers to always expecting the unprecedented, do we run the risk of trivializing the creative act, causing it to lose its true impact? Do we run the risk of deifying novelty for the sake of novelty itself? How much of what is created is leaving a lasting mark? And how much of what is presented as new is truly new?
To avoid creative risks or missteps, it is worth looking back and analyzing the path taken both by oneself and by the great professionals who have truly propelled the craft forward.
We find this look back, for example, in the article at so good..magazine 36 dedicated to chef Dinara Kasko. In it, this professional reflects on the ten years that have passed since her Bubbles graced the cover of So good.. Thanks to those reflections, she has managed to evolve that creation to surprise us once again.
Looking back also allows us in this issue so good.. magazine 36 to highlight an exceptional career, that of MOF Jean-Michel Perruchon, the pioneer of mirror glazes and the individual-sized pastries, which today can be found in display cases around the world. His reflections and perspective are as inspiring as they are necessary for tackling the challenges the future holds.
In these cases, looking back is not a matter of nostalgia but of method. And perhaps for that very reason, it becomes one of the most precise tools for looking forward more clearly. Do not lose this opportunity to get inspired with the work of the chefs who use this “look back” to make evolve their proposals in so good.. magazine #36.
Discover so good.. magazine 36
Thanks for reading! At so good.. magazine you’ll find more content related to the world of pastry. Follow us at @sogoodmag to discover much more.
