Image Image Image Image Image Image Image Image Image Image

so good #16 Archives - Page 3 of 3 - so good.. magazine

Frank Haasnoot: ‘I always try to use the inspiration to twist it’

July 19, 2016 |

He heads the sweet station in seven restaurants and a bar, all within the luxurious Peninsula Hotel in Hong Kong. More than 30 chefs follow his instructions to respond to ‘new and exciting projects to work on, from customized dessertsMore info

That damned 5 percent

July 13, 2016 |

How come there are so many people who decide to devote their lives to pastry? For that damned 5% of freedom and creativity, shaping dreams and imagination.More info

It matters not where in so good #16

July 5, 2016 | 1

Different backgrounds, complementary disciplines, creativity, and suppliers are things which the protagonists of the latest issue of SG have in common. More info

Michel Willaume

‘Think Pastry’ : never give up on creativity nor the attainment of a pastry production process of the highest qualityMore info

Frank Haasnoot

World chocolate Masters 2011. Author of ‘Prisma’More info

Gabriele Riva

Passionate about Asian culture, architect of fresh cakes with minimal processingMore info