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.
Graham Hornigold & Heather Kaniuk: ‘The world deserves better taste across confection, but it shouldn’t cost the earth to get it’December 2, 2020 | Jaume Cot
Longboys is an interesting initiative which tries to bring popular doughnuts to a more glamour proposal but keeping its popular spirit
Susan Notter: “You have to realize who you are coaching, you want to push and drive without breaking them”November 30, 2020 | Santiago Corral
The English chef, with ample experience in championships, has been the Felchlin representative in the USA for two years.
The corporate pastry chef for the Jean-Georges Restaurant Group, very involved in the hiring of the applicants, does 400 services a day in the different restaurants, depending on the day.
A one-of-a-kind couple who has devoted his passion to chocolate and creativity, becoming one of the most populars chocolate creators in the social networks
Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in Edinburgh
Located in Taiwan, CJSJ reflects the strong personality of his pastry chef
Pablo Baracat: ‘A photo must induce in people a connection between what they see and what they want’July 28, 2020 | Fernando Toda
A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creation
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