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Pastry Interviews Archives - Page 2 of 12 - 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.

Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution. I believe that the future is very bright!’

March 3, 2022 |

Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.More info

Fabrice Danniel: ‘It is challenging and inspiring sourcing ingredients that can emulate dairy products’

February 10, 2022 |

Anyone without a blindfold could see it: concern for health, wellbeing and even ethics and ecology have become priority issues in the social debate. These are issues that now fully affect our diet and haute cuisine cannot and should notMore info

Nina Métayer: ‘I like aesthetics as a way of expressing the love we put into our profession.’

February 9, 2022 |

All of her pastry is defined by delicacy, her creations use to be super and fresh balancing classics with her own styleMore info

Chong Ko Wai: ‘The more difficult the craft, the more satisfying it is for me’

January 26, 2022 |

Does the pastry chef create? or we rather improvise from the knowledge and experience we have. This is the stimulating point of view of this chef, also known as Bread Pitt in InstagramMore info

Gonzo Jiménez: ‘I want our creativity and excellence product known worldwide’

November 24, 2021 |

Photos: Nina de Zayas

Better known as the Grand Canyon State, Colorado, in the United States, is home to a unique nature and scenic terrains drawing millions of visitors looking to get swept up in its natural splendor and fantasticMore info

Mike Adelsten: ‘Alchemist’s creations want to convey a message and make an impact.’

November 11, 2021 |

Rasmus Munk is barely 24 years old when, in 2015, he decides to open the first version of Alchemist in Copenhagen. His idea of developing a holistic gastronomic proposal, which would establish a dialogue with other non culinary disciplines, soonMore info

Matthieu Atzenhoffer: ‘Competitions have allowed me to be much more effective.’

October 7, 2021 |

There is much to be learned from France, from the way in which the craftsmanship is prestigious there, how well professional training is promoted and how the products that identify the craftsman are protected. And there is no doubt thatMore info

How to win the World Pastry Cup? Alessandro Dalmasso’s vision

October 1, 2021 |

The president of the Coupe du Monde Italy team reveals the secrets of the Italian victory in Lyon 2021.More info

Zhou Xiaohu: ‘There is nothing more fascinating than my job itself’

September 22, 2021 |

A one to watch chef who knows both Easter and Western pastry cultures and who is becoming more and more popular these daysMore info

Christophe Adam: ‘I am no longer a single-product chef’

September 9, 2021 |

What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info