so good.. magazine – The magazine of the haute pâtisserie

The Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative spaceMore info

This young pâtissier feels as though he is part of a new generation that continues to make French pastry shine through his daily work that can be seen in La Goutte d’OrMore info

Signature creations by a chef who takes care also of designing his own mold collections. The result is always unique and surprisingMore info

The researchers of the BCulinaryLAB, a department located within the prestigious Basque Culinary Center in San Sebastian (Spain), have been studying the potential of fermentation as a technique to give a new gastronomic values to the foods.More info

Crispy and golden like the best puff pastry, suggestive and exotic in its format and registration of flavors, this chef’s lotus flower connects the tropical flavors of Miami, his hometown, with Malaysia, his current destinationMore info

Tireless researcher, always learning from mistakesMore info

Versatility and spirit of improvementMore info

An artist with caramel, always unique designsMore info

Maturity with more flavorMore info

A food designer from the kitchenMore info