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.
Elena Pérez: ‘The emotion with which you create a dessert works both ways’
May 28, 2020 | Jaume Cot
Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurantMore info
Jordi Puigvert: “Evolution has meant a before and after in my professional career”
May 22, 2020 | Luis Concepción
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.More info
Marco d’Andrea: ‘Many single components do not taste without being combined’
May 12, 2020 | Jaume Cot
Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chefMore info
Joshua Gaulin: “Showcase the product you are working with”
May 11, 2020 | Santiago Corral
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.More info
Stefan Riemer: “The success of Flavor Lab is fast casual, quick service signature dining”
April 16, 2020 | Santiago Corral
As Executive Pastry Chef of the Flavor Lab at Walt Disney World, he is in charge of creating and developing all new food concepts.More info
Francisco Migoya: ‘Learn the classic pastry first, and then see what you are capable of’
April 14, 2020 | Alberto Ruiz
Interesting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist CuisineMore info
Paul Kennedy: ‘I firmly believe that people will always want to eat cake’
March 25, 2020 | Alberto Ruiz
One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craftMore info
Michaël Perrichon: “My effort is to create a strong pastry team who love to come to work”
March 20, 2020 | Santiago Corral
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.More info
Vinesh Johny: “In India the popularity of high-quality pastries is on the rise”
March 2, 2020 | Jaume Cot
A deep look to Indian Vinesh Johny, one of the most popular pastry chefs in his country and responsible of Academy LavonneMore info
Hans Ovando: “We have a school open to the world”
February 4, 2020 | Alberto Ruiz
Bee Chef Pastry School, with courses with students from 7 different countries, is the result of the vast experience that has been acumulated by the chef. More info
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