so good #20 Archives - Page 2 of 5 - so good.. magazine
Tayberry is one of his most favorite ingredients and is present in this éclair with some tangy berry flavors, a luscious texture and the rich taste of pistachio cream.
A creative exercise around ice cream. The Cacao barry Canada creative Chef takes here the concept of an ice cream sandwich but giving it an elegant shape as an individual ice cream cake.
The Ukrainian architect and pastry chef has spent a great amount of time folding sheets of paper and learning the methods and principles of origami. Inspired by the beauty of lines and patterns of the folds, he has created a few models using 3Ds max and printed them on a 3D printer.
With flowers, green-colored, in a gummy form… rhubarb is the protagonist in some of the most striking pastry proposals in recent times.
Artistic presentations and combinations with chocolate and seasonal ingredients
Renovator of pastry classics with an artistic touch
My job is to keep the chefs inspiring each other and make sure we’re all going in the same direction
The new classics of American sweet cuisine with the maximum demand for perfection