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Pastry Interviews Archives - so good.. magazine

Interviews with pastry chefs who stand out for their work, career, and above all their work philosophy, for their ability to find concepts and ideas that influence the sector and that end up becoming trends. Sometimes their opinions can be uncomfortable or even politically incorrect, against the grain, but they always serve as a guide for many and are supported by desserts that earn professional recognition. Normally these interviews come from the work we do in each issue of So good and become a way to better understand the journalistic, technical, and creative work that is possible to find in this benchmark publication for artisan pastry.

Alexandra Motz: “The art of pastry will continue to grow towards nostalgia and playfulness”

November 9, 2023 |

The Executive Pastry Chef at Spoon and Stable in Minneapolis creates desserts that tend to be very bright and intentionally plated, the result of great teamwork.More info

Hans Ovando: “Cuisine has taken a turn, bakery has too and we, what are we waiting for?”

September 4, 2023 |

In 2023, the chef presents himself renewed, committed, and advocating for the use of ingredients and raw materials with greater nutritional value.More info

René Frank: ‘We don’t add ingredients or garnishes just for beauty’

August 17, 2023 |

CODA, his restaurant, is a temple that already has two Michelin stars and where many of the dogmas that accompany restaurant patisserie are being reconfigured.More info

Natsuko Shoji: ‘I only make cakes by request. In this way, there’s no wastage’

August 3, 2023 |

Natsuko’s work in the fusion of fashion and art with cooking and pastry making stands out. But also her concern for the environment and the future of gastronomy.More info

Ruchit Harneja: ‘A balanced amount of sweetness can actually aid digestion’

July 12, 2023 |

The Executive pastry chef of the Musaafer restaurant in Houston proposes a pastry in which he combines the experiences of his childhood and his desire to create healthy sweetsMore info

Nicolas Rouzaud: ‘We really got to know our neighbours and have built a strong relationship with them’

June 20, 2023 |

At The Connaught Patisserie, in London, this chef proposes jewel-like cakes with seasonal ingredients and for all occasions.More info

Lauren V. Haas: ‘Equipping chefs with sustainability competencies will have a long-lasting impact’

May 24, 2023 |

Haas, 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

Cédric Grolet: ‘If pretty, it attracts the customer – if tasty, it keeps them coming back.’

May 10, 2023 |

In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.More info

Valentin Mille: ‘Without freshness, pâtisserie loses value’

April 12, 2023 |

The goal of the French chef at Four Seasons Madrid is to build proposals capable of combining the local, tradition and modernity, all without losing sight of the fact that they are ‘crowd-pleaser’ products.More info

Eunji Lee: ‘To open my own pastry shop was my all-time dream’

April 4, 2023 |

The acclaimed Korean pastry chef opened her own dessert pastry boutique, Lysée, in New York in 2022.More info