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.
Gilles Renusson, the master with an eternal smile
March 9, 2021 | Alberto Ruiz
In this Q&A and on the eve of his retirement, the French-born chef reviews the highlights of his career and his vision of everything that makes a trade such as pâtissier so specialMore info
Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’
March 4, 2021 | Jaume Cot
Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,More info
Gianluca Fusto: ‘All the ingredients can find a dialogue with each other’
February 25, 2021 | Alberto Ruiz
Fusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his careerMore info
Adrien Bozzolo: “My team helps me to push my own limits every day at Mandarin Oriental Paris”
February 15, 2021 | Santiago Corral
The Executive Pastry Chef of the Mandarin Oriental Paris loves experimenting with new ideas and says that he can create freely and work with products of excellent quality. More info
Coulant by Michel Bras: ‘No one will ever be able to take away from me the emotion after the first successful cooking tests’
February 2, 2021 | Jaume Cot
40 years after the invention of coulant is time to chat with its author and reflect on its legacyMore info
Josep Maria Ribé: ‘I am satisfied if someone makes a cake of mine’
January 20, 2021 | Alberto Ruiz
The director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacyMore info
Florent Margaillan: ‘we are living a kind of return to the basics’
January 4, 2021 | Jaume Cot
French modern patisserie which pays attention to large formats and lighter resultsMore info
Graham Hornigold & Heather Kaniuk: ‘The world deserves better taste across confection, but it shouldn’t cost the earth to get it’
December 2, 2020 | Jaume Cot
Longboys is an interesting initiative which tries to bring popular doughnuts to a more glamour proposal but keeping its popular spiritMore info
Susan Notter: “You have to realize who you are coaching, you want to push and drive without breaking them”
November 30, 2020 | Santiago Corral
The English chef, with ample experience in championships, has been the Felchlin representative in the USA for two years. More info
Sean Considine: ‘My desserts are modern, elegant, and simple. I feel like less is more’
November 3, 2020 | Santiago Corral
The corporate pastry chef for the Jean-Georges Restaurant Group, very involved in the hiring of the applicants, does 400 services a day in the different restaurants, depending on the day.More info
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