so good #15 Archives - so good.. magazine
A great product, but a better concept
Creative and perfectionist, he is part of the trio of great chefs in charge of Disfrutar
Chef in Disfrutar, where he translates everything learned in elBulli
Translates the creative spirit of elBulli to the restaurant Disfrutar
Known worldwide for being the inventor of the cronut, is the World’s Best Pastry chef 2017 as ranked by The World’s 50 Best Restaurants.
He is the head of pastry training at OTT College.
The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents.
A new perspective of the great classics, with an aesthetic inspired in the eighteenth century.
The Hofmann School of Barcelona has several commercial establishments that allow pastry teachers and students to acquire a necessary versatility in the trade. In addition to the Hofmann School, there is the Hofmann Restaurant, Hofmann’s Taverna, Terraza La Seca and
With the series Funky Brownies, Van Beurden demosntrates her capacity of exploring new paths which take classic pastry to a more youthful, colorful and casual level without renouncing even a milligram of gourmand pleasure or intensity of flavors.