so good #29 Archives - so good.. magazine
Natsuko’s work in the fusion of fashion and art with cooking and pastry making stands out. But also her concern for the environment and the future of gastronomy.
A multifaceted chef that is inspired by nature
This multifaceted chef debuts in so good.. magazine 29 with a committed and sustainable discourse that she puts into practice every day.
The chef has shown in so good.. magazine 29 a recipe that is an example of sustainable pastry.
A recipe developed from an innovative study on fruit glazes.
Haas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.
In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.
Inspired by his trips to Costa Rica, the Dutch pastry chef presents this spectacular dessert with a very refreshing interior.
The goal of the French chef at Four Seasons Madrid is to build proposals capable of combining the local, tradition and modernity, all without losing sight of the fact that they are ‘crowd-pleaser’ products.
Andrea Tortora: ‘To innovate is not to create something new, but to continue, maintain and renew a tradition’March 29, 2023 | Jaume Cot
Andrea Tortora has become an interesting figure of the new Italian pastry. New, modern, reflective and attentive to the latest trends, whether related to environmental issues, alternative ingredients or redefining concepts