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.
The Executive Pastry Chef at Spoon and Stable in Minneapolis creates desserts that tend to be very bright and intentionally plated, the result of great teamwork.
In 2023, the chef presents himself renewed, committed, and advocating for the use of ingredients and raw materials with greater nutritional value.
CODA, his restaurant, is a temple that already has two Michelin stars and where many of the dogmas that accompany restaurant patisserie are being reconfigured.
Natsuko’s work in the fusion of fashion and art with cooking and pastry making stands out. But also her concern for the environment and the future of gastronomy.
The Executive pastry chef of the Musaafer restaurant in Houston proposes a pastry in which he combines the experiences of his childhood and his desire to create healthy sweets
Nicolas Rouzaud: ‘We really got to know our neighbours and have built a strong relationship with them’June 20, 2023 | Santiago Corral
At The Connaught Patisserie, in London, this chef proposes jewel-like cakes with seasonal ingredients and for all occasions.
Haas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.
In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.
The goal of the French chef at Four Seasons Madrid is to build proposals capable of combining the local, tradition and modernity, all without losing sight of the fact that they are ‘crowd-pleaser’ products.
The acclaimed Korean pastry chef opened her own dessert pastry boutique, Lysée, in New York in 2022.