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.
Kevin Pannier: “It’s challenging to serve a wide variety of pastries within a hotel’s cake shop”
January 11, 2019 | Santiago Corral
The Parisian chef, who has had an interesting culinary career in places like Wellington, Kiev, Dubai, Moscow, Bermuda, and France, is the executive pastry chef of the Mandarin Oriental Hotel since 2017. More info
Elias Läderach, World Chocolate Masters 2018, the story of a champion
December 17, 2018 | Jaume Cot
Elias Laderach nos cuenta algunas de las claves de su contundente victoria en la última edición del World Chocolate Masters. Aunque se impuso con autoridad, tuvo algún momento durante la competición muy delicado. ¡No os perdáis su historia!More info
Sam Aisbett: “I want my food to not be confined by trends or geographical boundaries”
December 13, 2018 | Santiago Corral
The Australian chef is the owner and executive chef of Whitegrass, a Michelin-starred restaurant leading fine dining destination in Singapore.More info
Martin Coertjens: “There is no evolution without challenges”
November 20, 2018 | Jaume Cot
After a few years in Asia, Marijn Coertjens gets back to Belgium and opens a pastry shop with his signature chocolate and amazing pâtisserieMore info
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
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