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so good #23 Archives - Page 2 of 5 - so good.. magazine

Elena Pérez: ‘The emotion with which you create a dessert works both ways’

May 28, 2020 |

Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurantMore info

Chocolate truffle with coffee petit four by Marco d’Andrea

May 18, 2020

In the shape of a circle, this dish invites diners to mix all the ingredients in a spoon and savor them simultaneously.More info

Marco d’Andrea: ‘Many single components do not taste without being combined’

May 12, 2020 |

Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chefMore info

Melissa Coppel. Playing chocolate bonbons by your own rules

April 30, 2020 |

Find a bit more about the amazing work of this genius of the handcraft chocolateMore info

Milk Chocolate Earl Grey Caramel Orange entremet by Yusuke Aoki

April 17, 2020

This brilliant Japanese pastry chef performs a unique milk chocolate entremet by piping in a irregular gay the whipped chocolate ganache that covers the entremetMore info

Francisco Migoya: ‘Learn the classic pastry first, and then see what you are capable of’

April 14, 2020 |

Interesting Q&A to that let understand better why this chef has become one of the most innovative professionals with his work at Modernist CuisineMore info

Paul Kennedy: ‘I firmly believe that people will always want to eat cake’

March 25, 2020 |

One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craftMore info

Marco d’Andrea

Culinary ingredients and gourmand spiritMore info

Elena Pérez

Creativity and delicacy at the service of a dessert menuMore info

Michal Wisniewski

Techniques are not important, taste is the dominant matterMore info