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.

Matthieu Atzenhoffer: ‘Competitions have allowed me to be much more effective.’

October 7, 2021 | Fernando Toda

There is much to be learned from France, from the way in which the craftsmanship is prestigious there, how well professional training is promoted and how the products that identify the craftsman are protected. And there is no doubt thatMore info

How to win the World Pastry Cup? Alessandro Dalmasso’s vision

October 1, 2021 | Alberto Ruiz

The president of the Coupe du Monde Italy team reveals the secrets of the Italian victory in Lyon 2021.More info

Zhou Xiaohu: ‘There is nothing more fascinating than my job itself’

September 22, 2021 | Alberto Ruiz

A one to watch chef who knows both Easter and Western pastry cultures and who is becoming more and more popular these daysMore info

Christophe Adam: ‘I am no longer a single-product chef’

September 9, 2021 | Alberto Ruiz

What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info

Gilles Renusson, the master with an eternal smile

March 9, 2021 | Alberto Ruiz

In this Q&A and on the eve of his retirement, the French-born chef reviews the highlights of his career and his vision of everything that makes a trade such as pâtissier so specialMore info

Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’

March 4, 2021 | Jaume Cot

Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,More info

Gianluca Fusto: ‘All the ingredients can find a dialogue with each other’

February 25, 2021 | Alberto Ruiz

Fusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his careerMore info

Adrien Bozzolo: “My team helps me to push my own limits every day at Mandarin Oriental Paris”

February 15, 2021 | Santiago Corral

The Executive Pastry Chef of the Mandarin Oriental Paris loves experimenting with new ideas and says that he can create freely and work with products of excellent quality. More info