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.
Montagne is working hard on a new and exciting project, an ice cream & chocolate shop in which he will implement simple combinations so as to not get lost in the tasting, and an unwavering pursuit of pleasure.
It is difficult to do more things in such a short time. At just 30 years old, Maxime Maniez knows what it is like to work in bakery, pâtisserie and chocolaterie and even manage a team of 20 people in a large hotel in Shanghai and be the Executive Pastry Chef of Yannick Alleno in Seoul.
For Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States.
Francesco Boccia: ‘I think people should become aware of what it really means to be a cook or pastry chef’November 17, 2022 | Alberto Ruiz
The Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.
Toni Rodríguez: “I was one of the pioneers in making vegan pastries. I think about it now and it’s crazy, I’m not that old”November 4, 2022 | Jaume Cot
Far from linking vegan pastry to a healthier diet, Toni Rodríguez wants to openly compete with conventional pastry in terms of sweetness and gastronomic pleasure.
His pastry comes to life thanks to the hyperrealism and artistic sense of his works. Welcome to the animated world of Monsieur Galtier at so good #28.
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.
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.
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.
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.