so good #17 Archives - Page 4 of 5 - so good.. magazine
Discover at So Good #17 a master of Kado (way of confection) or wagashi artist.
Josep Maria Ribé represents creativity from knowledge, demand, professional rigor, and well-done work.
We are so lucky to live where we live and have all the most amazing produce surrounding us.
Raul Bernal represents fantasy and fun creativity, starting from study and technique.
At San Francisco’s Craftsman and Wolves, William Werner pairs pristine seasonal ingredients with classic and modern pastry techniques to create beautiful and delicious pastries.
Change to continue the same, to be attentive to the most dynamic chefs of the moment, to point out some of the trends that have caught our attention these past few months from all over the world … Presenting the 17th issue of So Good
Guillaume Mabilleau, Pierre Marcolini, William Werner, Cédric Grolet, Rasmus Kofoed, Søren Selin, Jonathan Kjølhede Berntsen, Rafael Delgado,
Paco & Jacob Torreblanca, Gregory Doyen, Junichi Mitsubori, Luciano García, Ikarus restaurant, Stephanie Prida, Roberto Cortez, Javier Guillén, Darren Purchese, Yun Eun-Young, Daniel Álvarez, Abel Bravo, Gérard Dubois, FOUR in ONE.
His desserts are, in short, a colorful invitation to open the palate to new experiences.
Director of CR8 from LA where he works on new concepts and gastronomic experiences
MOF pastry chef, he is behind Nuances Gourmandes, a business that provides the sector with all kinds of pastry products.