“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.
Cakes that spin like an LP on a turntable and which display moving images in the classic style of those of the first animations of the old zoetrope devices, country scenes that come to life, which then transform into faces, pastries that stop looking like pastries or figures of all kinds that play with your imagination. Welcome to the topsy-turvy world of the artist Alexandre Dubosc, whose main raw material to work with is chocolate.
In publishing volume 11 of So Good..Magazine, the conclusion we came to was that we still have much to discover, and therefore to show you. And it would be difficult to find clear similarities between the 26 creators that we have brought together in this edition, which is a good example of the depth and variety of the wonderful world of haute pâtisserie.
Two men linked by the same goal -creativity an excellence in the sweet universe. Two pioneers in placing the restaurant dessert on the culinary Olimpus. So Good..Magazine is the witness of this moving reunion that includes an emblematic dessert of each pastry chef.
A very funny and innovative way to present the new book of Mast Brothers, available since next 23rd October.
With a course titled “tomorrow’s pastry”, French pastry chef Christophe Michalak came to Barcelona Hofmann’s cook school. This allows us to ask him for his creative vision and know more about his moving to essence, fresh products, without garnishes…
Amazing event organized by the Grand Rapids Community College (https://grcc.edu/secchiainstituteforculinaryeducationsice) that tries to pull an extra long thread of pull sugar.
Promotional film for pastry chef Marc Ducobu, Relais Dessert in Waterloo Belgium. Amazing images of their range of products and the way they take care in order to elaborate them.
Exclusive long version of MARCOLINI FROM THE SKY. Discover the world of Haute Chocolaterie… A new way to see his workshops, his chocolates and his stores. Discovery, pleasure, sharing — a truly hedonist approach. The superfluous, magic and a tantalising hint of something, that’s us! Discover our shops: https://www.marcolini.be/#/en/shops/ Shop online: www.marcolini-eboutique.com
The vast potential of artificial intelligence is on the brink to making this possible. The ESADE Research Group on Knowledge Engineering (GREC) is running creative experiments with chocolate chef Oriol Balaguer to prove that computers can be trained to