Dinara Kasko
A beautiful cake as well as a beautiful building needs preliminary design.
Dinara Kasko Articles
Dinara Kasko investigates how AI can be of some use to the pastry
In so good.. magazine #30, the pastry chef puts before our eyes a sample of the infinite possibilities of this phenomenon.
10 + 1 reasons not to miss out on so good.. #30
In this issue, there are articles as interesting as cakes created by artificial intelligence, cocktails that are eaten and desserts that are drunk, edible water, and much more.
Ten women pastry chefs who assert their talent day by day
On the occasion of March 8, we review the careers of chefs who have appeared in the pages of so good..magazine in the last year.
Dinara Kasko organizes an online Pastry Marathon with great Ukrainian chefs
In 11 days this ambitious initiative for pastry chefs of all levels begins.
175 years of history and nine great updates to the classic Saint Honoré
A great classic of French pastry deserves the gathering of important figures in today's pastry to see how it can be reinvented
All on 26
Twenty-six great chefs are included in so good..magazine # 26, an issue with renowned names such as Ryon, Tibbals, Adam, Haasnoot, Coppel, Metayer, Duvobik, and more, with fifty truly surprising creations
Dinara Kasko reveals the keys to her Mini Cloud Cakes in a free online webinar
This course, organized by Kiev International Culinary Academy (Kica), will take place from March 22 to 24 and from May 17 to 19
Dinara Kasko: Real art for multi-tier cakes
Two experiences by the Ukranian pastry chef and architect which brought her to create the biggest mold she has designed so far
Dinara Kasko’s pastry arrives in Moscow and Boston
The Ukrainian chef is the Brand pastry chef for two new cafés.
Dinara Kasko, the Origami cake’s molds
The Ukrainian architect and pastry chef has spent a great amount of time folding sheets of paper and learning the methods and principles of origami. Inspired by the beauty of lines and patterns of the folds, he has created a few models using 3Ds max and printed them on a 3D printer.
Technique, passion, and generosity in so good #20
Culinary temples that exhibit their passion in their dessert offer and creativity taken to the extreme in an edition of the magazine that uses rhubarb pink as the color of the cover.
The content with most views on the website of So good .. 2017
The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.
Barry Callebaut presents its new Ruby chocolate in Shanghai
Dinara Kasko, Martin Diez, Marijn Coertjens, and Janice Wong were the special guest chefs.
13 plus 1 adjectives to define so good.. 18
18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is ...
The most popular posts on the So Good.. website in 2016
The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents.
Dinara Kasko: ‘Why not? Tasty and beautiful, that’s great’
Keeping in mind that the final product not only has to be edible, but tasty as well, the Ukrainian chef Dinara Kasko balances factors such as form, volume, composition, proportion, color, and texture.
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