so good.. magazine – The magazine of the haute pâtisserie

Ramón Morató, Alberto Simionato, Philippe Bertrand, Joël Perriard, and Alexandre Bourdeaux, all of them members of the Chocolate Academy and Barry Callebaut ambassadors, will hold show cookings and workshops.More info

The chef recently participated in an experimental session organized by the Chocolate Academy. We share the results in so good.. #30.More info

CODA, his restaurant, is a temple that already has two Michelin stars and where many of the dogmas that accompany restaurant patisserie are being reconfigured.More info

Written by Rodolphe Landemaine and Mélanie Dupuis, they are now available in French at Books for Chefs. More info

The Argentinian pastry chef has just opened a pastry workshop in Buenos Aires with a counter and a small bench to collect orders or to immediately consume.
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For this chef, the key to success in dessert is to keep things simple and elegant, understandable to the diner.More info

Natsuko’s work in the fusion of fashion and art with cooking and pastry making stands out. But also her concern for the environment and the future of gastronomy.More info

Among the different tests, applicants have to create an artistic piece around the theme, “The Animal World”.More info

The chef had to deploy all their magic and knowledge to overcome our challenge.More info

In his book Evolution, the chef not only provides comments and
techniques, but he details the step-by-step recipes for cocoa as well as coconut false caviar.More info