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.
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 working
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.
Pascal De Deyne: “I like to see each day as a challenge to do better and make customers and oneself happy”May 14, 2019 | Jaume Cot
His childhood was spent in a rural environment, coming from a farmers’ family working in the cultivation and development of milk, wheat and beet, raw materials which are all fundamental for pastry. Pascal De Deyne felt his ‘trade calling’ at
He embodies better than anyone an idea of patisserie that, little by little and fortunately, is catching on. It is that idea of the freshly made, natural and fresh, with the seasons and their products as a guide. A patisserie
Luis David Valderrama: “We are subjected to local availability of the product, so we have to be very creative”April 12, 2019 | Santiago Corral
The restaurant Mil, with views of the ancient ruins of Moray (Peru), focuses on ancestral native cuisines with ingredients grown in different altitudes of the Andes. Its cuisine chef explains the creation process for new dishes.
The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries lately
Teamwork,communication, confidence, effort, compromise, and time are some of the aspects that led Malaysia to win the last edition of the Coupe du Monde de la Pâtisserie.
As a member of the International Organization Committee of the Coupe del Monde de la Pâtisserie, Gay tells us the keys to the present and future of this ambitious competition.
The Bean to Bar was new to Lisa before joining as Executive Pastry Chef at Dandelion Chocolate and accepting the challenge of developing a customized line of pastry products with the company’s chocolate.
Wang Sen opens its outstanding school facilities, Top Chef Union, among them and let us discover how important are for them the artistic side of the pastry and bakery craft