so good #18 Archives - so good.. magazine
Four incredible desserts by Cédric Grolet
April 24, 2018The trompe l’oeil and flavor intensity are the keys that Cédric Grolet demonstrated at a seminar in Barcelona, shortly before presenting his book, Fruits.More info
Raspberry tea with Earl Grey mousse by Elena Krasnova
January 3, 2018 2In this dessert, the Russian chef reproduces the experience of a cup of tea with raspberries in a sweet bite.More info
Elaine Young: “Lack of skill, information and time are the great challenges we have to face as an industry”
November 29, 2017 | Jaume CotElaine, 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. More info
Tarte au citron, Lemon Verbena by Nobuhiru Koto
November 24, 2017The 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.More info
Elena Krasnova: “I really wanted to take my path and create something that is close to my heart”
November 20, 2017 | Jaume CotParis is not only the city of her dreams, but the inspiration to each creation at her pastry shop in VancouverMore info
John Shields & Karen Urie Shields. It Takes Two
October 5, 2017 | sogoodmagIt takes guts to end an elaborate 8-course tasting menu with a bowl of vegetable ‘pate de fruits.’ But, then again, the meal at Smyth, a tasting menu-only restaurant in Chicago’s West Loop, began with a small cup of funkyMore info
Andrés Morán: “Now I work with authentic flavors and colors”
September 22, 2017 | Alberto RuizThe 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.More info
Yuzu yolks with basil ice cream by Andrés Morán
September 15, 2017Ingredients 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.More info
Leonardo di Carlo: “Now chefs are the new stars”
September 12, 2017 | Alberto RuizA year and a half ago, Leonardo di Carlo packed his bags to found his own school and continue to nurture his formative vocation, but now from his own home base. After 23 years touring the world, the time hadMore info
Vincent Attali: “The routine never sets in as each day stays fresh”
September 1, 2017 | Jaume CotDiscover 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 hotelsMore info