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.
Melissa Walnock: “I like the use of something that was there but is no longer there”
October 11, 2019 | Santiago Corral
The Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative spaceMore info
Jacquy Pfeiffer: “Finding the right balance of flavors, textures, and simplicity takes time and work”
October 1, 2019 | Santiago Corral
The co-founder of the French Pastry School is positive that elevating the level of pastry in the United States is possible by educating the consumer. More info
Yann Menguy: “We make an identity pastry, creativity is the slogan”
September 25, 2019 | Verónica Bustamante
This young pâtissier feels as though he is part of a new generation that continues to make French pastry shine through his daily work that can be seen in La Goutte d’OrMore info
Jean-Christophe Jeanson: ‘The MOF has cost me 6 years’’
September 16, 2019 | Fernando Toda
This pastry chef, who works at the Maison Lenòtre as assistant to the creative director, Guy Krenzer, is one of the most experienced professionals who has obtained the MOF title.More info
Pierre Hermé: “We do not eat the picture, we eat the food”
August 14, 2019 | Jaume Cot
We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.More info
Guillaume Schopphoven: “I wanted to make bakery as sexy as pastry’”
August 1, 2019 | Alberto Ruiz
Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info
Pieter de Volder: “Less is more. Let what’s inside steal the show!”
July 24, 2019 | Jaume Cot
The young Belgian pastry chef of Zuut goes for clean and simple creations on the outside, but which are very powerful flavor-wise on the inside. More info
Eunji Lee: ‘I want to be a good leader, not just a good pastry chef’
July 5, 2019 | Santiago Corral
Originally from Busan (South Korea), she is the young pastry chef at Jungsik New York, a two-Michelin-star restaurant that is a must for lovers of contemporary and creative Korean cuisine. Her mission: to make people happy with her desserts.More info
Sébastien Trudelle: ‘My preparation was very complicated. I tried to do things I did not know how to do’
June 28, 2019 | Fernando Toda
Highly advanced technical work, great creativity, and a lot of patience are some of the keys that have led this pastry chef to obtain the MOF title.More info
Jonathan Mougel: ‘We tend to complicate our recipes when all that is simple and good is still a safe bet’
June 12, 2019 | Fernando Toda
This pastry chef has worked for PatisFrance (Puratos) since 2004 and he has not given up his efforts to achieve the MOF title even when he failed at the 2015 editionMore info
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