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so good #26 Archives - so good.. magazine

Gonzo Jiménez: ‘I want our creativity and excellence product known worldwide’

November 24, 2021 |

Photos: Nina de Zayas

Better known as the Grand Canyon State, Colorado, in the United States, is home to a unique nature and scenic terrains drawing millions of visitors looking to get swept up in its natural splendor and fantasticMore info

Mike Adelsten: ‘Alchemist’s creations want to convey a message and make an impact.’

November 11, 2021 |

Rasmus Munk is barely 24 years old when, in 2015, he decides to open the first version of Alchemist in Copenhagen. His idea of developing a holistic gastronomic proposal, which would establish a dialogue with other non culinary disciplines, soonMore info

Matthieu Atzenhoffer: ‘Competitions have allowed me to be much more effective.’

October 7, 2021 |

There is much to be learned from France, from the way in which the craftsmanship is prestigious there, how well professional training is promoted and how the products that identify the craftsman are protected. And there is no doubt thatMore info

Gold beet panna cotta, caviar and fermented cashew cream dessert by Roberto Cortez

September 23, 2021

The beet is the real protagonist of this signature dessert where techniques coming from haute cuisine merge with Japanese influences and floral notesMore info

Zhou Xiaohu: ‘There is nothing more fascinating than my job itself’

September 22, 2021 |

A one to watch chef who knows both Easter and Western pastry cultures and who is becoming more and more popular these daysMore info

Christophe Adam: ‘I am no longer a single-product chef’

September 9, 2021 |

What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info

175 years of history and nine great updates to the classic Saint Honoré

September 3, 2021 |

A great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinventedMore info

Szilárd Tóth and Csenge Dusha: ‘We believe in preserving both food and heritage’

September 1, 2021 |

Salt Budapest looks towards Hungary culinary tradition, especially from the countryside to offer a unique and modern cuisine, including bread and dessertsMore info

Chocolate, cocoa, and citrus L’éveil cake by Nina Métayer

August 16, 2021

A star that entices the awakening –l’eveil in French– one of the signature creations with which the French chef appears in so good # 26More info

Csenge Dusha

Making nature shine with simplicity as well as with intelligenceMore info