so good #10 Archives - Page 2 of 3 - so good.. magazine
The Corn Egg, a “Crème Caramel” by Miguel Sierra
December 19, 2013Miguel Sierra participated in the “Crème Caramel” challenge in So Good.. #10 with this innovative recipe. As the egg is the key protagonist in this ubiquitous dessert, the pastry chef from Asturias decided to focus on one of the main foods in the feeding of the hen – corn – to reform the recipe with an original blend of flavours and presentation.More info
Marc Ducobu
A member of Relais Desserts, his shop has become one of the most important temples of Belgian chocolate and pâtisserie.More info
Dominique and Xavier Noel. US Pastry Competition
November 8, 2013 | sogoodmagIt is a special competition, full of life. This is why –after 24 editions– the Noel brothers, Xavier and Dominique still feel deeply moved every time the name of a new winner is announced. The US Pastry Competition is, above all, the expression of a community, of a family who live the pastry trade passionately in the United States.More info
Christian Hümbs
He has worked in other prestigious restaurants such as Aqua, in Wolfsburg, or Johann Lafer Stromsburg.More info
Will Goldfarb
Founder of the dessert restaurant Room4Dessert in New York. He lives in Bali, where he has adapted the same spirit of the restaurantMore info
Jérôme de Oliveira
Winner of the Coupe du Monde de la Pâtisserie 2009. He runs ‘Intuitions by J’ in Cannes.More info