so good #13 Archives - so good.. magazine
Vegetables can always fit well into a dessert
White chocolate and dry meringue to surprise us with a result as addictive as the original but with a much sweeter touch
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.