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.
Johan Martin: ‘The perfect croissant does not exist’
March 13, 2019 | Alberto Ruiz
The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries latelyMore info
Malaysian CMP Team: ‘Without trust in our teammates, there won’t be teamwork as well’
March 7, 2019 | Jaume Cot
Teamwork,communication, confidence, effort, compromise, and time are some of the aspects that led Malaysia to win the last edition of the Coupe du Monde de la Pâtisserie. More info
Jean-Philippe Gay: “We have never wanted a World Cup at two speeds”
February 25, 2019 | Jaume Cot
As a member of the International Organization Committee of the Coupe del Monde de la Pâtisserie, Gay tells us the keys to the present and future of this ambitious competition.More info
Lisa Vega: “Making desserts with chocolates is like going to the farmers market”
February 19, 2019 | Santiago Corral
The Bean to Bar was new to Lisa before joining as Executive Pastry Chef at Dandelion Chocolate and accepting the challenge of developing a customized line of pastry products with the company’s chocolate.More info
Wang Sen, the Western pastry style agitator in China
February 14, 2019 | Jaume Cot
Wang Sen opens its outstanding school facilities, Top Chef Union, among them and let us discover how important are for them the artistic side of the pastry and bakery craftMore info
Kevin Pannier: “It’s challenging to serve a wide variety of pastries within a hotel’s cake shop”
January 11, 2019 | Santiago Corral
The Parisian chef, who has had an interesting culinary career in places like Wellington, Kiev, Dubai, Moscow, Bermuda, and France, is the executive pastry chef of the Mandarin Oriental Hotel since 2017. More info
Elias Läderach, World Chocolate Masters 2018, the story of a champion
December 17, 2018 | Jaume Cot
Elias Laderach nos cuenta algunas de las claves de su contundente victoria en la última edición del World Chocolate Masters. Aunque se impuso con autoridad, tuvo algún momento durante la competición muy delicado. ¡No os perdáis su historia!More info
Sam Aisbett: “I want my food to not be confined by trends or geographical boundaries”
December 13, 2018 | Santiago Corral
The Australian chef is the owner and executive chef of Whitegrass, a Michelin-starred restaurant leading fine dining destination in Singapore.More info
Martin Coertjens: “There is no evolution without challenges”
November 20, 2018 | Jaume Cot
After a few years in Asia, Marijn Coertjens gets back to Belgium and opens a pastry shop with his signature chocolate and amazing pâtisserieMore info
Pascal Cialdella: “my pastries don’t look too complicated, but come with an element of surprise”
November 15, 2018 | Santiago Corral
The Executive Pastry chef of The Peninsula Tokyo likes to work with local seasonal ingredients to create his luxury artisanal creations.More info
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