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so good #29 Archives - so good.. magazine

Lauren V. Haas: ‘Equipping chefs with sustainability competencies will have a long-lasting impact’

May 24, 2023 |

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.More info

Cédric Grolet: ‘If pretty, it attracts the customer – if tasty, it keeps them coming back.’

May 10, 2023 |

In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.More info

Cocoa bean with Dulcey cream and mango vinegar gel by Roger van Damme

April 28, 2023

Inspired by his trips to Costa Rica, the Dutch pastry chef presents this spectacular dessert with a very refreshing interior.More info

Valentin Mille: ‘Without freshness, pâtisserie loses value’

April 12, 2023 |

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.More info

Andrea Tortora: ‘To innovate is not to create something new, but to continue, maintain and renew a tradition’

March 29, 2023 |

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 conceptsMore info

Jerusalem artichoke tatin with Vanilla Ice-cream by Anthony Hart

March 15, 2023

The chef shows his unique style in this recipe where he presents a tarte tatin with Jerusalem artichoke as the protagonist.More info

Alsatian Kouglof perfumed with Grand Marnier and vanilla by Andrea Tortora

March 1, 2023

In So Good #29, the Italian chef reviews Italian traditional sweets with decades of history.More info

Francisco Migoya: ‘Nothing makes us more creative and resourceful as scarcity’

February 15, 2023 |

This Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.More info

Seven chefs who advocate sustainable pastry

February 8, 2023 |

In so good.. 29, we have interviewed great professionals with different profiles and origins to delve into practices that reduce environmental impacts. More info

Anthony Hart: ‘I had always been told that pastry was a dying art, but I now believe it’s the driving force of cuisine today’

February 1, 2023 |

Anthony Hart is not only one of the best pastry chefs in Australia today, but also holds a Bachelor of Arts degree in Photography from the Royal Melbourne Institute of TechnologyMore info