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.
Pascal Cialdella: “my pastries don’t look too complicated, but come with an element of surprise”
November 15, 2018 | Santiago Corral
The Executive Pastry chef of The Peninsula Tokyo likes to work with local seasonal ingredients to create his luxury artisanal creations.More info
Sylvain Constans: “I try to express what is essential of the ingredients”
October 5, 2018 | Santiago Corral
As the Executive Pastry Chef of Alain Ducasse’s restaurant, Beige, since 2015, he is always looking to bring out the natural flavors of the ingredients without compromising their quality and nature.More info
Bart de Gans: “My aim is to go with the new developments in pastry”
September 27, 2018 | Jaume Cot
For his official presentation to the readers of So Good, this Dutch globetrotter, has wanted to be inspired by his favorite culture, Asia.More info
Van Vandy: “Cambodian cuisine is going to blow up soon”
September 5, 2018 | Santiago Corral
Pastry Chef of the Amansara Hotel Siam Reap since 2005, she wants to make Cambodia’s gastronomy known to the whole world through classic desserts made with local ingredients, and recipes handed down from generation to generation.More info
Benjamin Siwek: “In my pastry creations, I use seasonal ingredients from around the world while incorporating local produce”
August 10, 2018 | Santiago Corral
The French executive pastry chef of The Ritz-Carlton Millenia Singapore oversees the pastry and bakery stations and menu creations for Colony, Chihuly Lounge, the Ritz-Carlton Club Lounge, the hotel banquet, and catering events.More info
Michael Pretet: “Produce is the base of a good dessert”
July 20, 2018 | Santiago Corral
Perseverance and hard work characterize the career of young Michael Petret, pastry chef of the luxurious Landmark Mandarin Oriental in Hong Kong.More info
Gianluca Fusto: “Beauty without taste is not beautiful”
June 27, 2018 | Alberto Ruiz
One of the major figures of Italian patisserie talk with us about his sources of inspiration, his creative philosophy, his pastry and his last project in Milano.More info
Jean-Pierre Wybauw in memoriam. A Fine Chocolatier, A Great Teacher
June 21, 2018 | sogoodmag
The Belgian chef died on Tuesday, June 19 due to ALS, leaving behind a successful career around chocolate as his legacy. More info
Richard Long: “Pastry allows me to marry many elements, resulting in guests’ enjoyment”
June 18, 2018 | Santiago Corral
Executive pastry chef of the Ritz Carlton Hong Kong for 15 years, he promotes pastry made with unique Asian ingredients and techniques. More info
Rory Macdonald: “I try and treat sugar like you would salt in a savory meal”
June 13, 2018 | Jaume Cot
The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.More info
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