so good #26 Archives - so good.. magazine
Ten women pastry chefs who assert their talent day by day
March 8, 2022 | Ana RodríguezOn the occasion of March 8, we review the careers of chefs who have appeared in the pages of so good..magazine in the last year.More info
Nina Métayer: ‘I like aesthetics as a way of expressing the love we put into our profession.’
February 9, 2022 | Fernando TodaAll of her pastry is defined by delicacy, her creations use to be super and fresh balancing classics with her own styleMore info
Grilled Apricot plated dessert with chocolate and yeast mousse by Alexander Fink
January 28, 2022Playing with apricot in different textures, and smoking the fruit to obtain a deeper taste profile, the Swiss chef builds a siganture creation full of subtilities and with a great presentationMore info
Espresso coffee and chocolate cake by Jan Proot
January 5, 2022One of those pastry temples you cannot miss if you visit Belgium is DelRey, run now by the fourth generation with Jan Proot at the forefront. In this oval shape cake Araguani chocolate acts as a dance partner of coffee ingredientMore info
Five inspiring masterpieces with WholeFruit chocolate
December 22, 2021 | Alberto RuizChocolate firm Cacao Barry recently asked its ambassadors around the world to prepare a new creation to celebrate the launch of its revolutionary new chocolate, WholeFruit. This chocolate has the peculiarity that it is made exclusively with ingredients from cocoaMore info
Chestnut sago soufflé by Nocar Lo
December 3, 2021Interesting approach to sago as a souffle spoon dessert with meringue textures and a subtle touch of crispinessMore info
Gonzo Jiménez: ‘I want our creativity and excellence product known worldwide’
November 24, 2021 | Santiago CorralPhotos: 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 | Fernando TodaRasmus 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 | Fernando TodaThere 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, 2021The beet is the real protagonist of this signature dessert where techniques coming from haute cuisine merge with Japanese influences and floral notesMore info