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so good #22 Archives - so good.. magazine

Melissa Walnock: “I like the use of something that was there but is no longer there”

October 11, 2019 |

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

Yann Menguy: “We make an identity pastry, creativity is the slogan”

September 25, 2019 |

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

Manica vanilla, yogurt and apricot entremet by Javier Guillén

September 18, 2019

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

Blanca del Noval. The value of kernels and stale bread

September 10, 2019 |

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

Passion fruit Danish dough Lotus by Angelo Vantoorn

September 3, 2019

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

Joris Vanhee

Tireless researcher, always learning from mistakesMore info

Ming Ai Loi

Versatility and spirit of improvementMore info

Wei Loon Tan

An artist with caramel, always unique designsMore info

Hideki Kawamura

Maturity with more flavorMore info

Maurits van der Vooren

A food designer from the kitchenMore info