so good #10 Archives - Page 2 of 3 - so good.. magazine
Miguel 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.
A member of Relais Desserts, his shop has become one of the most important temples of Belgian chocolate and pâtisserie.
It 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.
He has worked in other prestigious restaurants such as Aqua, in Wolfsburg, or Johann Lafer Stromsburg.
Founder of the dessert restaurant Room4Dessert in New York. He lives in Bali, where he is in charge of the pastry program at KU DE TA, Seminyak.
Pastry Chef at the restaurant Acadia in Chicago.
Running his own adventure in Chicago, Lost Larson
One of Spain’s most creative chefs, settled in Brazil.
Winner of the Coupe du Monde de la Pâtisserie 2009. He runs ‘Intuitions by J’ in Cannes.
World chocolate Masters 2011. Author of ‘Prisma’