Pastry Chef Articles
In so good.. magazine #30, the pastry chef puts before our eyes a sample of the infinite possibilities of this phenomenon.
In 2023, the chef presents himself renewed, committed, and advocating for the use of ingredients and raw materials with greater nutritional value.
The chef recently participated in an experimental session organized by the Chocolate Academy. We share the results in so good.. #30.
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.
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.
For this chef, the key to success in dessert is to keep things simple and elegant, understandable to the diner.
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.
The chef had to deploy all their magic and knowledge to overcome our challenge.
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.