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Pastry Chef Articles

With our Pastry Chef Articles, you will be the first to find out what the most renowned professionals worldwide are up to: their latest collections, their businesses and their travels, their lectures…

Dinara Kasko investigates how AI can be of some use to the pastry

September 20, 2023 |

In so good.. magazine #30, the pastry chef puts before our eyes a sample of the infinite possibilities of this phenomenon.More info

Three desserts to drink by Yelena Anter

September 6, 2023 |

The famous mixologist respond at so good.. 30 to the challenge launched by chef Luis Amado.More info

Hans Ovando: “Cuisine has taken a turn, bakery has too and we, what are we waiting for?”

September 4, 2023 |

In 2023, the chef presents himself renewed, committed, and advocating for the use of ingredients and raw materials with greater nutritional value.More info

Martin Diez puts his creativity to the test with five chocolate creations

August 18, 2023 |

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

René Frank: ‘We don’t add ingredients or garnishes just for beauty’

August 17, 2023 |

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

Belu Melamed opens her own pastry shop in Buenos Aires

August 11, 2023 |

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.
More info

The rule of three, the creative method of Natalie Eng

August 10, 2023 |

For this chef, the key to success in dessert is to keep things simple and elegant, understandable to the diner.More info

Natsuko Shoji: ‘I only make cakes by request. In this way, there’s no wastage’

August 3, 2023 |

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

3 cocktails to eat by Luis Amado: So good.. #30 challenge

July 26, 2023 |

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

How to apply the false caviar technique according to Jordi Puigvert

July 19, 2023 |

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