Pastry Chef Videos
Modernist Cuisine and 3D Systems Culinary recreate the opulence of Versailles in a totally decadent 3D brioche: eggy, buttery, subtly sweet, and utterly delicious.
200 years after the Battle of Waterloo, Marc Ducobu and Christophe Morel have recreated Napoleon Bonaparte in chocolate.
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
“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.
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…