In each edition of So Good.. we develop collaborative relationships with more and more pastry chefs that enable us to broaden the spectrum of our content in terms of geographical origin, disciplines, interests and creative styles. But there is always one notable thing that each of them has in common: the excitement at becoming a member of a very special family, the So Good.. haute pâtisserie family. And who better than the chefs themselves to express this relationship in their own words. Therefore, in so good.. magazine 12, various chefs speak about their experiences on participating with the magazine as well as on the work they have enjoyed sharing with our readers.