
Pastry Blog & News
Adrien Bozzolo: “My team helps me to push my own limits every day at Mandarin Oriental Paris”
February 15, 2021 | Santiago CorralThe Executive Pastry Chef of the Mandarin Oriental Paris loves experimenting with new ideas and says that he can create freely and work with products of excellent quality. More info
Susan Notter: “You have to realize who you are coaching, you want to push and drive without breaking them”
November 30, 2020 | Santiago CorralThe English chef, with ample experience in championships, has been the Felchlin representative in the USA for two years. More info
Sean Considine: ‘My desserts are modern, elegant, and simple. I feel like less is more’
November 3, 2020 | Santiago CorralThe corporate pastry chef for the Jean-Georges Restaurant Group, very involved in the hiring of the applicants, does 400 services a day in the different restaurants, depending on the day.More info
Ross Sneddon: ‘Putting the flavor and ingredients first you always get the best product’
September 2, 2020 | Santiago CorralRoss Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in EdinburghMore info
Joshua Gaulin: “Showcase the product you are working with”
May 11, 2020 | Santiago CorralAs Executive Pastry Chef at the three-Michelin-star restaurant, Quince, Gaulin creates delicate and well-executed dishes which maintain a balance between classic and modern.More info
Stefan Riemer: “The success of Flavor Lab is fast casual, quick service signature dining”
April 16, 2020 | Santiago CorralAs Executive Pastry Chef of the Flavor Lab at Walt Disney World, he is in charge of creating and developing all new food concepts.More info
Michaël Perrichon: “My effort is to create a strong pastry team who love to come to work”
March 20, 2020 | Santiago CorralThe 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.More info
African culinary trip by private plane
February 28, 2020 | Santiago CorralIn the travel company TCS, each plane has a private chef carefully hired by Executive Chef Kerry Sear, the meals are expertly executed, and there are options for passengers with allergies.More info
Jacopo Bruni: “A good dessert should be the one to involve as many senses as possible”
January 27, 2020 | Santiago CorralThe Italian chef, who is now the new executive pastry chef at The Peninsula Beijing, makes beautiful desserts full of flavor and which awaken memories. More info
A day with Cacao Barry and Callebaut and his new WholeFruit Chocolate
October 3, 2019 | Santiago CorralSo Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.More info