Search Results for: grupo vilbo
Vincent Vallée will be the French representative at the World Chocolate Masters Final
February 6, 2015 | Alberto RuizThe young candidate achieved a resounding victory in the French trial, securing in addition three out of five special prices.More info
The great humanitarian date with hot chocolate in Montreal
January 14, 2015 | Ana Rodríguez22 locations and 48 other distribution points are participating in this voluntary project, where the true stars are Valrhona chocolate and the humanitarian spirit of La Tablée des Chefs.More info
Miguel Sierra
Multidisciplinary chef who reaches pastry through savory cuisine. Spain’s champion in 2001. Inexhaustible source of creativity.More info
Seeking Chocolatier of the Year 2012
March 6, 2012 | sogoodmagL’Art du Chocolatier Challenge 2012 is a new annual competition promoted by Cacao Barry and the Chocolate Academy in Chicago with director Jerome Landrieu as its head. The aim is to appoint the best chocolatier of the year and encourage creativity and artistic design in patisserie and chocolate.More info
The masterpiece of Paco Torreblanca is back
September 15, 2011 | sogoodmagPaco Torreblanca’s pastry, thanks to this great master’s unmistakable style, has become an international, timeless reference. His masterpiece book is proof of that, originally published in 2003, and whose third edition we now present. Its international success and a constant request for it from different countries has led us to republish it once again.More info
The window for professional products
December 22, 2010 | Albert MañéSince we began this new phase with updating sogoodmagazine.com webpage two months ago, we haven’t stopped thinking about how to improve the services we provide.More info
Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution. I believe that the future is very bright!’
March 3, 2022 | Santiago CorralGiorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.More info
A new website to better respond to the needs of the professional pastry chef
November 13, 2013 | sogoodmagWe want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.More info
60 creations by Antonio Bachour
October 8, 2013 | Jaume Cot 2The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info
Effective techniques to decorate breads and achieve an attractive display in Bread.Art.Works/ Review
June 1, 2023 | Ana RodríguezWith more than 40 recipe ideas, this book by Ireks is a must-read for anyone looking to give their breads a unique touch.More info
The World Chocolate Masters 24/25 calls for fun and games with the theme, Play!
May 30, 2023 | Ana RodríguezThe prestigious championship dedicated to chocolate has opened registrations for its next edition. National and regional teams start in 2024.More info
A meeting to push the boundaries of the creativity
May 30, 2023 | Alberto RuizDimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info
Louisa Lim, Asia’s Best Pastry Chef 2023
May 26, 2023 | Ana RodríguezTrained at Le Cordon Bleu Paris, she has undoubtedly contributed to the success of Julien Royer’s restaurant Odette (Singapore) in recent years.More info
Chocolat: More Than 60 Recipes for Entremets and Tarts from Maja Vase | Review
May 25, 2023 | Ana RodríguezBooks For Chefs brings together two great books by the Danish chef in a single hardcover book.More info
Lauren V. Haas: ‘Equipping chefs with sustainability competencies will have a long-lasting impact’
May 24, 2023 | Alberto RuizHaas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info
Four recipes to get the most out of the combination of fruit and chocolate by Guittard & Les Vergers Boiron
May 23, 2023 | sogoodmagBoth companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info
The Panettone World Championship changes its formula and is competed in teams
May 19, 2023 | Ana RodríguezEach team must execute a classic Italian panettone, a dark chocolate panettone, and an innovative savory one.More info
Ghanaian cocoa farmer’s incomes continue to fall according to Oxfam
May 15, 2023 | Ana RodríguezThe Organization ensures that 90% of growers do not have access to enough food and basic necessities.More info
Cédric Grolet: ‘If pretty, it attracts the customer – if tasty, it keeps them coming back.’
May 10, 2023 | Luis ConcepciónIn so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.More info