so good #21 Archives - so good.. magazine
Mini pastry is trending. Ten creative and profitable XS snacks
July 8, 2020 | Ana RodríguezGummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info
Jean-Christophe Jeanson: ‘The MOF has cost me 6 years’’
September 16, 2019 | Fernando TodaThis pastry chef, who works at the Maison Lenòtre as assistant to the creative director, Guy Krenzer, is one of the most experienced professionals who has obtained the MOF title.More info
Sébastien Trudelle: ‘My preparation was very complicated. I tried to do things I did not know how to do’
June 28, 2019 | Fernando TodaHighly advanced technical work, great creativity, and a lot of patience are some of the keys that have led this pastry chef to obtain the MOF title.More info
Passion fruit, orange and coffee L’Hespérie gateau that is gluten and sugar free, by MOF David Briand
June 20, 2019The pastry chef of the École Valrhona, which has recently received the MOF title, has used maltitol, buckwheat, and rice flour to make this individual piece.More info
Jonathan Mougel: ‘We tend to complicate our recipes when all that is simple and good is still a safe bet’
June 12, 2019 | Fernando TodaThis pastry chef has worked for PatisFrance (Puratos) since 2004 and he has not given up his efforts to achieve the MOF title even when he failed at the 2015 editionMore info
Pascal Caffet: ‘We have to be careful with creativity’
May 29, 2019 | Fernando TodaThe president of the MOF 2018 Jury, who is very satisfied with the high level of the latest edition, reminds us that to participate in the competition it is necessary to be very well prepared and have a strong desire to make the effort.More info
Goat cheese parfait plated dessert with pear, chestnut and pecan by Attila Meinhart
May 28, 2019Goat cheese and Sancho pepper are the two “culinary elements” starring this plated dessert, a perfect example of the creative philosophy of this Hungarian pastry chefMore info
Richard Hawke: ‘We don’t get taught how to really understand the ingredients in our recipes’
May 23, 2019 | Luis ConcepciónHis time at the Ecole National Superieur de la Pâtissèrie (ENSP) as an international teacher opened the doors of teaching and pedagogy in front of him. A dream that also gave Richard Hawke the opportunity to enrich himself from workingMore info