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.

Carmen Rueda: ‘I have to explain to people that a dessert restaurant isn’t only sugar or cream’

September 27, 2022 | Santiago Corral

The executive pastry chef of Brix Desserts assures that Dubai is in a culinary revolution and defends that the flavor of a dish has to taste like its main ingredient.More info

Aabhas Jain: ‘Indian pastry has not got the popularity and platform to be showcased the way it deserves’

September 9, 2022 | Ana Rodríguez

The Assistant Director of Culinary Studies of the Indian School of Hospitality reveals details about the reality and level of pastry in India.More info

Maxime Frédéric: ‘Our day to day is to create surprise. Our common thread, to create wonders’

September 8, 2022 | Jaume Cot

With his amazing work done in Cheval Blanc’s culinary spaces, described as “poetry”, Maxime Frédéric is one of the latest phenomena in the Parisian pastry scene. More info

Ju Chamalo: ‘The best thing about a pastry chef is to convey happiness and emotion to the people who taste your creations.’

September 1, 2022 | Jaume Cot

Ju Chamalo opened an Instagram account in the midst of confinement to give free rein to his great passion – flan. Time after, a work was born with more than 50 recipes.More info

Tomonari Kombu. The beauty of empty space

August 25, 2022 | Reiko Matsuno

While always paying homage to the traditions of French pastry handed down from generation to generation, Kombu’s world is being updated daily by integrating his Japanese identity and inspiration from other industries.More info

Dimitris Economides: ‘My cakes are generous, well-rounded, and well-traveled’

August 18, 2022 | Santiago Corral

A good cultural background, admiration for the architectural richness of his beloved Athens, and a repertoire of cakes according to the modern space that he has developed, this is how to best describe the pastry of this “Pastritect”.More info

Kirsten Tibballs: ‘Before I finish a project, I am already planning the next’

July 29, 2022 | Alberto Ruiz

After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.More info

Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciated when you eat my products.’

July 22, 2022 | Jaume Cot

We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.More info

Dimitri Fayard: ‘Simple can be harder than complex’

June 16, 2022 | Alberto Ruiz

As Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.More info

Ooi Hooi Shing: ‘The dominance of the French influence on pâtisserie the world over continues to be a strong force’

May 31, 2022 | Ana Rodríguez

The founder of Le Petit Four, hand crafted French pastry in George Town, Pennang, has been one of the Golden Ticket winners of the book, Files, by Ramon Morató.More info