so good #20 Archives - Page 4 of 5 - so good.. magazine
Creative and perfectionist, he is part of the trio of great chefs in charge of Disfrutar
Chef in Disfrutar, where he translates everything learned in elBulli
Translates the creative spirit of elBulli to the restaurant Disfrutar
A beautiful cake as well as a beautiful building needs preliminary design.
He is the head of pastry training at OTT College.
The Korean éclairs specialist.
He conceives each dessert as one unique work of art which cannot be serialized.
Josep Maria Ribé represents creativity from knowledge, demand, professional rigor, and well-done work.
She is bringing back more creative freedom into chocolate making.
Prestigious Italian chocolatier and pastry consultant, known for his careful and minimalist style