Pastry Interviews Archives - Page 3 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.
One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craft
The Executive Pastry Chef at Mandarin Oriental Hotel Geneva, always looking after the well-being of his team, he creates desserts designed to create delightful memories for his guests.
A deep look to Indian Vinesh Johny, one of the most popular pastry chefs in his country and responsible of Academy Lavonne
The Italian chef, who is now the new executive pastry chef at The Peninsula Beijing, makes beautiful desserts full of flavor and which awaken memories.
Gabriele Riva: “Less is more speaks of our philosophical approach to pastry making in terms of restraint and honesty”January 23, 2020 | Alberto Ruiz
It is not just another pastry shop. It is a whole concept that emerges from the dialogue between two pastry chefs – Gabriele Riva and Kanako Sakakura. Both wondered where patisserie was heading and put their concerns on the table
It could not be possible to understand the huge increasing of good and fine pastry chefs in the Asia Pacific Region without him, meet Nicklesh Sharma, the man behind the Academy of Pastry Arts
The Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative space
Jacquy Pfeiffer: “Finding the right balance of flavors, textures, and simplicity takes time and work”October 1, 2019 | Santiago Corral
The co-founder of the French Pastry School is positive that elevating the level of pastry in the United States is possible by educating the consumer.
This young pâtissier feels as though he is part of a new generation that continues to make French pastry shine through his daily work that can be seen in La Goutte d’Or