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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.

Lauren V. Haas: ‘Equipping chefs with sustainability competencies will have a long-lasting impact’

May 24, 2023 |

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.More info

Cédric Grolet: ‘If pretty, it attracts the customer – if tasty, it keeps them coming back.’

May 10, 2023 |

In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.More info

Valentin Mille: ‘Without freshness, pâtisserie loses value’

April 12, 2023 |

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.More info

Eunji Lee: ‘To open my own pastry shop was my all-time dream’

April 4, 2023 |

The acclaimed Korean pastry chef opened her own dessert pastry boutique, Lysée, in New York in 2022.More info

Andrea Tortora: ‘To innovate is not to create something new, but to continue, maintain and renew a tradition’

March 29, 2023 |

Andrea Tortora has become an interesting figure of the new Italian pastry. New, modern, reflective and attentive to the latest trends, whether related to environmental issues, alternative ingredients or redefining conceptsMore info

Elle Lei: ‘Seeing people get excited about my creations is borderline addictive’

February 27, 2023 |

In SUGOI, the acclaimed chocolatier has been producing handmade and hand-painted treats that have people exclaiming, “Oh, wow!”More info

Francisco Migoya: ‘Nothing makes us more creative and resourceful as scarcity’

February 15, 2023 |

This Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.More info

Tom Coll. How to be a pastry chef in the most luxurious hotel in the world

February 7, 2023 |

As executive pastry chef of Burj Al Arab Hotel, his mission is to bring his personality to his culinary creations for elite clientele.More info

Anthony Hart: ‘I had always been told that pastry was a dying art, but I now believe it’s the driving force of cuisine today’

February 1, 2023 |

Anthony Hart is not only one of the best pastry chefs in Australia today, but also holds a Bachelor of Arts degree in Photography from the Royal Melbourne Institute of TechnologyMore info

Spyros Pediaditakis: ‘People are now looking for something special. You can’t serve them the same dessert as before’

January 26, 2023 |

In so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info