The Modern Cuisine team surprises us yet again with another creative culinary project: a mini replica of one of Antoni Gaudí’s masterpieces.
He had not wanted to step foot inside the burned-out space for two and half months after a fire in which he lost all his current production as well as a large collection of chocolate artistic pieces. However, despite still suffering from a broken-heart, Patrick Roger’s gaze is firmly set on the present and on the future, and he guarantees that from a new location, right next to the old, fire-damaged workshop, he will meet the demand from his 9 boutiques for the Christmas campaign.
So Good #12 chefs speak about their experiences on participating with the magazine as well as on the work they have enjoyed sharing with our readers.
Barcelona plays host over the coming days to a new seminar for the Ambassadors of Barry Callebaut
The recently completed Copa Maya of Pastry Cooking 2014, celebrated at Mexipan, went to the host country, Mexico. Alongside them on the podium were Columbia and Argentina .
While Davide Comaschi, the brilliant winner of World Chocolate Masters 2013, is still savouring his victory, the organisation for the next edition of this prestigious competition is already underway, with more than 19 national elimination rounds to take place throughout the world.
Who will be the members of the Japanese team for the World Cup of Pastry in Lyon? Discover the spectacular creations that were produced by contestants during the hard-fought elimination round in Tokyo.
So Good.. Magazine was on US Pastry competition to cover how Japanese pastry chef Yoshikazu Kizu won the contest with a sugar work inspired in the Film Animation.
Enjoy the beauty of Patrice Demers’ Panna Cotta process. This pastry chef has an idyllic relationship with the director’s lens while he makes his dessert in this one-of-a-kind video masterpiece, presented at Omnivore’s Festival of 2012.
“Over the last few years we have been documenting our projects, collaborations and daily work with the aim of sharing our excitement about our approach to living gastronomy, as we have been doing since we opened Nerua’s.” These are Josean Alija’s words, revealing the reason for making this documentary.