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.
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 networks
Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in Edinburgh
Located in Taiwan, CJSJ reflects the strong personality of his pastry chef
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 creation
Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurant
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.
Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chef
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.
As Executive Pastry Chef of the Flavor Lab at Walt Disney World, he is in charge of creating and developing all new food concepts.
Interesting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist Cuisine