so good #13 Archives - so good.. magazine
His idea of service is more typical of a restaurant than a conventional pastry
Mastering the balance between art and science
Rational, simple and mature pastry, with a wide knowledge of the ingredients.
He is the head of pastry training at OTT College.
Director of the Chocolate Academy in Chicago and one of the pastry references in the USA.
Josep Maria Ribé represents creativity from knowledge, demand, professional rigor, and well-done work.
Raul Bernal represents fantasy and fun creativity, starting from study and technique.
His desserts are, in short, a colorful invitation to open the palate to new experiences.
Like wine needs earth and a team to take care of the product from beginning to end, Enric Rovira reflects on the highs and lows of the Bean to Bar following his 2005 experience.
Can chocolate become something ethereal, an experience that need not be tasted? If anyone is qualified to answer that question, it’s certainly Enric Rovira.