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.
Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurant
On the occasion of the launch of the fourth edition of this book, we look back at the production process with the author and we evaluate his contribution to the sector.
Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chef
As Executive Pastry Chef at the three-Michelin-star restaurant, Quince, Gaulin creates delicate and well-executed dishes which maintain a balance between classic and modern.
As Executive Pastry Chef of the Flavor Lab at Walt Disney World, he is in charge of creating and developing all new food concepts.
Interesting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist Cuisine
One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craft
The Executive Pastry Chef at Mandarin Oriental Hotel Geneva, always looking after the well-being of his team, he creates desserts designed to create delightful memories for his guests.
A deep look to Indian Vinesh Johny, one of the most popular pastry chefs in his country and responsible of Academy Lavonne