Carles Mampel Archives - so good.. magazine
13 examples of the great gastronomic and aesthetic potential of travel cake
January 29, 2021 | Ana RodríguezIn recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.More info
Carles Mampel and Javier Guillén, together in an online pastry masterclass
July 17, 2020 | Ana RodríguezThe class, organized by PastryBCN, will be broadcast via Zoom on August 5 and 6.More info
Eight innovations that take pastry and bakery even further
May 15, 2020 | sogoodmagWe contact nine leading chefs in Spain to find out first-hand which are the most interesting launches they have detected in recent months. Innovation is served.More info
Nine examples of putting basil to good use in pastry
August 22, 2019 | Ana RodríguezBasil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.More info
Extreme chocolate bûche by Carles Mampel
November 19, 2018Chocolate of pure origin and a reduced load of dairy and sugar to achieve an even more intense result. This is Carles Mampel’s artisan bûche. More info
Antonio Bachour and Carles Mampel, together at T Dessert in Beijing
September 21, 2018 | Ana RodríguezBoth chefs once again demonstrate that they work very well together.More info
Design, fashion, cuisine, and imagination at the World Pastry Stars
May 25, 2018 | Ana RodríguezCarles Mampel, Pierre Marcolini, and Stéphane Leroux are some of the great chefs who participated in the last edition of the congress.More info
India, in the training calendar of Carles Mampel and Antonio Bachour
September 5, 2017 | Ana RodríguezBoth chefs, who have an extensive calendar of courses and demos, recently visited the Lavonne Academy of Baking Science and Pastry Arts.More info
Bachour, Mampel, Reid and Fusto in the 2017 school calendar for Valrhona Brooklyn
December 13, 2016 | Ana RodríguezAround 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.More info
Danon, the new school in Israel, debuts with a course by Carles Mampel
February 11, 2016 | Ana RodríguezThe head of Bubó patisseries was in charge of inaugurating the academic calendar of this new school with a course in which he displayed his talent by elaborating entremets, sables, and other pastry creations. More info