so good #13 Archives - Page 2 of 4 - so good.. magazine
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.
In his early solo career, Enric Rovira surprised everyone with a collection of chocolates inspired by the tiles in Barcelona’s Passeig de Gracia. Chocolate nougat is another constant in his career, one of his pioneering works proposed in a vertical design.
Miquel Guarro inspiration can come from many places: a photograph, a flavor, a sculpture…
Located in the heart of downtown Chicago, The French Pastry School is a state-of-the-art three-level facility with eight kitchens outfitted with top-of-the-line equipment. The school employs more than 25 pastry professionals, as well as admissions and marketing teams. Every year more than 1,500 students pass through its doors.
The Chicago-based pastry school turns 20 in the best way possible: the appointment of its founder, Sébastien Canonne, as Knight of the Order of the Legion of Honor.
In so good #13, Jordi Bordas demonstrate again that the B•Concept method expands the creative possibilities of patisserie with the aim of achieving creations which are better adapted to current consumer demands, regarding an appropriate adjustment in the amount of fat and caloric intake; and all this without sacrificing maximum flavor.