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.
Jean-Christophe Jeanson: ‘The MOF has cost me 6 years’’
September 16, 2019 | Fernando Toda
This pastry chef, who works at the Maison Lenòtre as assistant to the creative director, Guy Krenzer, is one of the most experienced professionals who has obtained the MOF title.More info
Pierre Hermé: “We do not eat the picture, we eat the food”
August 14, 2019 | Jaume Cot
We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.More info
Guillaume Schopphoven: “I wanted to make bakery as sexy as pastry’”
August 1, 2019 | Alberto Ruiz
Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info
Pieter de Volder: “Less is more. Let what’s inside steal the show!”
July 24, 2019 | Jaume Cot
The young Belgian pastry chef of Zuut goes for clean and simple creations on the outside, but which are very powerful flavor-wise on the inside. More info
Eunji Lee: ‘I want to be a good leader, not just a good pastry chef’
July 5, 2019 | Santiago Corral
Originally from Busan (South Korea), she is the young pastry chef at Jungsik New York, a two-Michelin-star restaurant that is a must for lovers of contemporary and creative Korean cuisine. Her mission: to make people happy with her desserts.More info
Sébastien Trudelle: ‘My preparation was very complicated. I tried to do things I did not know how to do’
June 28, 2019 | Fernando Toda
Highly advanced technical work, great creativity, and a lot of patience are some of the keys that have led this pastry chef to obtain the MOF title.More info
Jonathan Mougel: ‘We tend to complicate our recipes when all that is simple and good is still a safe bet’
June 12, 2019 | Fernando Toda
This pastry chef has worked for PatisFrance (Puratos) since 2004 and he has not given up his efforts to achieve the MOF title even when he failed at the 2015 editionMore info
Carrie Lewis: ‘In Chez Panisse, there is no ego, no competition’
June 5, 2019 | Santiago Corral
The pastry chef of this French-inspired bistro style restaurant, located in Berkeley (California), offers a menu filled with local, organic, and seasonal products.
More info
Richard Hawke: ‘We don’t get taught how to really understand the ingredients in our recipes’
May 23, 2019 | Luis Concepción
His time at the Ecole National Superieur de la Pâtissèrie (ENSP) as an international teacher opened the doors of teaching and pedagogy in front of him. A dream that also gave Richard Hawke the opportunity to enrich himself from workingMore info
Susanna Yoon: “When creating chocolates, we let our humor come through in the form of our favorite childhood sweets and images”
May 17, 2019 | Santiago Corral
An elegant approach and respect for the product has made Yoon, Head Chef and Founder of Stick With Me Sweets, become one of the finest chocolatiers in the city of New York.More info
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