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so good #27 Archives - so good.. magazine

Dimitri Fayard: ‘Simple can be harder than complex’

June 16, 2022 |

As Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.More info

The Great Wave off Kanagawa with Asian flavors and effervescent kombucha foam by Jesús Escalera

June 8, 2022

If you could eat it, how would this painting by Katsushika Hokusai taste? The chef of La Postrería de Guadalajara (Mexico) imagines it with very fresh ingredients.More info

A new skin texture by Paco Pérez to boost chef’s creativity

May 19, 2022 |

Paco Pérez comes across an unknown red alga (Irish Mosh) that forms a malleable sheet full of flavor opening up new horizons for savory and sweet worlds.More info

Matconana cake with matcha, coconut, and banana by Paola Chang

May 4, 2022

In this creation, the chef shows her commitment to a pastry that fuses cultures, making it lighter and less sweet.More info

Jesús Escalera: ‘I want to offer technical pastry, but without being pedantic’

April 21, 2022 |

The Spanish-born pastry chef has become one of the great dynamizers of Mexican pâtisserie thanks to La Postrería.More info

Will Goldfarb: ‘The real luxury is having time and space –the rest is just money’

April 6, 2022 |

While in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, byMore info

A ‘brightness’ in the gateway to Asia

March 25, 2022 |

The chef has become the great ambassador of Vladivostok in the world, thanks to his establishment named Vspyshka.More info

Paola Chang: ‘Everything we imagine can be materialized’

March 10, 2022 |

At Lab Sucré, she ‘hybridizes’ her dual Argentinean and Korean culture with her training in Europe and Asia. More info

Ten women pastry chefs who assert their talent day by day

March 8, 2022 |

On 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

Four very personal versions, with no limits, of Millefeuille

February 28, 2022 |

In so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.More info