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so good #1 Archives - so good.. magazine

Leonardo di Carlo

Rational, simple and mature pastry, with a wide knowledge of the ingredients.More info

Miguel Sierra

Multidisciplinary chef who reaches pastry through savory cuisine. Spain’s champion in 2001. Inexhaustible source of creativity.More info

Gabriel Paillasson

MOF pâtissier and glacier, founder and director of the Coupe du Monde de la Pâtisserie.More info

René Redzepi

Emblem of Northern nouvelle cuisine. In his restaurant Noma in Copenhagen, he practices a cuisine which blends with the environment.More info

Jacquy Pfeiffer

He is the director of the French Pastry School of Chicago, a model school not only in the US but all over the world.More info

Diego Lozano

Great ambassador of Brazilian pastry. He leads the ‘Escola de Confeitaria Diego Lozano.More info

Naomi Mizuno

Winner of the prestigious World Chocolate Masters competition in 2008. Professor at the Futaba Confectionery College in Tokyo.More info

Ramon Morató

His name means chocolate. His professional book devoted to chocolate is a major reference book worldwide.More info

Frédéric Bau

He is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.More info

Albert Adrià

Creator and promoter of countless projects, among them Tickets, in Barcelona. Creator of the acclaimed book ‘The desserts of El Bulli’.More info