Pastry Interviews Archives - Page 10 of 10 - 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.
Julien Boutonnet is one of the MOF Patissier 2015. This year was the second time that he competed for the title, after his first attempt in the previous edition held in 2011. We interviewed him in so good #14.
The last great challenge of the head of Maison Philippe Segond, with three establishments in the Aix-en-Provence region: to be chairman of the jury for the MOF 2015. In So Good 14, he talked about this competition.
Desserts never even caught his eye until he buys the book, Plaisirs Sucrés, by Pierre Hermé. Demers has worked for 15 years in some of the best restaurants in Montreal and, finally, he opened Patrice Patissier, which the three great gastronomic pleasures coexist: good food, good wine and good desserts.
Paco Torreblanca and his son, Jacob, have reached a special moment in their pastry cooking career, after establishing a teaching centre and consolodating an educational model that prioritises respect for the best ingredients and the love for the work of haute pâtisserie.
He has become recognized since he has been running this ‘pastry of dreams’ with a quest to regain the enthusiasm and intensity that children experience when tasting sweets. He has no problems using products and ingredients from distant cultures, other references used to surprise and excite his customers through a genuinely personal language. No doubt that as a professional and creative baker, he has reached a level of maturity that is expressed both in the roundness of his products and in the discourse that supports them.
The publication of Evolution. Techniques and ingredients for modern pastry offers a wide range of technical possibilities so far unknown to artisanal bakeries. His author, the international consultant Jordi Puigvert, is a versatile pastry chef with an extended research career in pastry and general cuisine. Grupo Vilbo presents the result of Puigvert’s rigorous work in a book which gathers the most innovative applications and last-generation ingredients. Simple preparation processes with the most common machinery found in a workroom will now allow all kind of professionals to break with some technical limits which traditional pastry had set in processes of preparation, preservation, textures and structures of components as important as meringues, mousses, fruit creams and gels.
The next issue of So Good.. magazine is now in the closing stages regarding its contents. At this point, we would like to introduce you one of its main characters, especially identified with chocolate and Mexico. Juan Pablo Cortés stands out thanks to his fine work in the world of cold pastry, chocolate and, above all, the creation of artistic pieces with a great architectural, conceptual background.
Good and productive. The sustainability of a crop which is also source of richness and life entirely depends on the balance of this binomial. GranjaLuker has spent half a century doing research and seeking the best, most resistant and most profitable cacaos, as well as updating the production methods, but one of their greatest achievements is even more important than this – the persuasion and training of the local farmers, who have realized that, economically speaking, cacao is as interesting as coffee, bananas or palm trees. For Juan Carlos Arroyave, director of the farming department of this institution, quality and productivity not only do not oppose each other, but need each other.