Pastry Interviews Archives - Page 2 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.
Andrey & Ronya Dubovik: ‘We complement, constantly criticize, help and support each other’
November 2, 2020 | Alberto Ruiz
A one-of-a-kind couple who has devoted his passion to chocolate and creativity, becoming one of the most populars chocolate creators in the social networksMore info
Ross Sneddon: ‘Putting the flavor and ingredients first you always get the best product’
September 2, 2020 | Santiago Corral
Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in EdinburghMore info
Joaquin Soriano:‘Going against conventional wisdom is really interesting’
August 5, 2020 | Jaume Cot
Located in Taiwan, CJSJ reflects the strong personality of his pastry chefMore info
Pablo Baracat: ‘A photo must induce in people a connection between what they see and what they want’
July 28, 2020 | Fernando Toda
A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creationMore info
Elena Pérez: ‘The emotion with which you create a dessert works both ways’
May 28, 2020 | Jaume Cot
Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurantMore info
Jordi Puigvert: “Evolution has meant a before and after in my professional career”
May 22, 2020 | Luis Concepción
On the occasion of the launch of the fourth edition of this book, we look back at the production process with the author and we evaluate his contribution to the sector.More info
Marco d’Andrea: ‘Many single components do not taste without being combined’
May 12, 2020 | Jaume Cot
Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chefMore info
Joshua Gaulin: “Showcase the product you are working with”
May 11, 2020 | Santiago Corral
As Executive Pastry Chef at the three-Michelin-star restaurant, Quince, Gaulin creates delicate and well-executed dishes which maintain a balance between classic and modern.More info
Stefan Riemer: “The success of Flavor Lab is fast casual, quick service signature dining”
April 16, 2020 | Santiago Corral
As Executive Pastry Chef of the Flavor Lab at Walt Disney World, he is in charge of creating and developing all new food concepts.More info
Francisco Migoya: ‘Learn the classic pastry first, and then see what you are capable of’
April 14, 2020 | Alberto Ruiz
Interesting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist CuisineMore info
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