so good #18 Archives - so good.. magazine
The trompe l’oeil and flavor intensity are the keys that Cédric Grolet demonstrated at a seminar in Barcelona, shortly before presenting his book, Fruits.
In this dessert, the Russian chef reproduces the experience of a cup of tea with raspberries in a sweet bite.
Elaine Young: “Lack of skill, information and time are the great challenges we have to face as an industry”November 29, 2017 | Jaume Cot
Elaine, who offers a refined, subtle and noble pastry, left her native Philippines to go to her usual residence in Australia, but with connections in other Asian countries, especially India.
The latest version of tarte au citron, with rosemary and verbena to associate with lush forest in Karuizawa, by chef pâtissier of the Hoshino Resorts Hotel Bleston Court.
Paris is not only the city of her dreams, but the inspiration to each creation at her pastry shop in Vancouver
The Executive Pastry Chef at Sha Wellness Clinic develops healthy pastry. Desserts with natural ingredients, mostly integral and sustainable origin, an also, beneficial for one’s health.
Ingredients natural, beneficial for one’s health. Flavors more intense and clean. The keys to this dessert of the pastry chef at the Sha Wellness Clinic.
Discover what is like to be the Executive Pastry Chef of a Big Tech like LinkedIn, more similar than you could think to the most renowned hotels