so good.. magazine – The magazine of the haute pâtisserie

Gold beet panna cotta, caviar and fermented cashew cream dessert by Roberto Cortez

All on 26

Twenty-six great chefs are included in so good..magazine # 26, an issue with renowned names such as Ryon, Tibbals, Adam, Haasnoot, Coppel, Metayer, Duvobik, and more, with fifty truly surprising creations

Pastry and ice cream, an alliance on the rise through 11 current examples

In our latest ranking we wanted to collect popsicles, cornettos, and creations that show the close bond that exists between both disciplines

We like it – So Good 22 is here

What makes us feel such intense emotions every new So Good? It is the names and surnames of each collaborator, it is the talent that shines on each page of the magazine

“Senses in Sucrose”, an exciting adventure

Roberto Cortez works with emotions in detail in this recently released attractive and suggestive dessert book. A high-end book that explores the connections between emotions, colors, and the sweet world.

The “non-conventional” inspires the new creations of Roberto Cortez in Seattle

The multi-faceted Roberto Cortez brings his experimental meals to Seattle, conceptually organised into groups that he calls CR8, and continues to believe in the non-conventional as the source of his inspiration. In a display of astounding creativity he has returned to work once again with a diverse range of designers to present his hugely imaginative sweet and savoury dishes: a bottle of shampoo, blown glass and the Matrix film, for example, all form part of the conceptual world that he promotes and strongly defends.

“Senses in Sucrose”, Roberto Cortez’s first book

The chef, head of CR8, seeks to microfinance the publishing of his first editorial work in which he unleashes his creative drive and great artistic talent.