Pastry Interviews Archives - Page 4 of 11 - 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.
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
This pastry chef, who works at the Maison Lenòtre as assistant to the creative director, Guy Krenzer, is one of the most experienced professionals who has obtained the MOF title.
We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.
Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.
The young Belgian pastry chef of Zuut goes for clean and simple creations on the outside, but which are very powerful flavor-wise on the inside.
Originally from Busan (South Korea), she is the young pastry chef at Jungsik New York, a two-Michelin-star restaurant that is a must for lovers of contemporary and creative Korean cuisine. Her mission: to make people happy with her desserts.
Sébastien Trudelle: ‘My preparation was very complicated. I tried to do things I did not know how to do’June 28, 2019 | Fernando Toda
Highly advanced technical work, great creativity, and a lot of patience are some of the keys that have led this pastry chef to obtain the MOF title.