so good.. magazine > Pastry Chefs
A good team, a lot of experience, all the dedication and maximum organization. The recipe for Forcone's success.
The calling for pastry came late, but she has decided to make up for lost time with an unbridled passion.
“I like light, not too sweet, interesting flavors, something that boosts you even at the end of a long dinner.”
'Think Pastry' : never give up on creativity nor the attainment of a pastry production process of the highest quality
Ryan Clift (Tippling Club) is clearly committed to enhancing the playful elements that let him finish his menus with a large sensory spectacle.
He’s the owner of Patisserie 46, a unique establishment in Minnesota. He belongs to the new generation of the American haute pâtisserie.
From chef to chef
Chocolate Pastry Interviews Coupe du Monde de la Pâtisserie French Pastry Chefs Couvertures and Chocolate Pierre Hermé so good #22 so good #21 so good #23 so good #17 so good #20 so good #19 Antonio Bachour so good #18 Sigep Spanish Pastry Chefs so good #24 École Valrhona Brooklyn American Pastry Chefs Ramon Morató Europain Salon Du Chocolat Pastry Chefs in Spain so good #10 so good #13 Cocoa ice cream Oriol Balaguer Relais Desserts Paco Torreblanca Frank Haasnoot Pastry Chefs in USA so good #16 Women Pastry Chefs Pastry in Times of Coronavirus so good #15 Cédric Grolet Jean-Paul Hévin so good #9 Pierre Marcolini Christmas Pastry C3 Desserts Competition Christophe Michalak so good #11 World Chocolate Masters