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so good #30 Archives - so good.. magazine

Dinara Kasko investigates how AI can be of some use to the pastry

September 20, 2023 |

In so good.. magazine #30, the pastry chef puts before our eyes a sample of the infinite possibilities of this phenomenon.More info

Three desserts to drink by Yelena Anter

September 6, 2023 |

The famous mixologist respond at so good.. 30 to the challenge launched by chef Luis Amado.More info

Martin Diez puts his creativity to the test with five chocolate creations

August 18, 2023 |

The chef recently participated in an experimental session organized by the Chocolate Academy. We share the results in so good.. #30.More info

René Frank: ‘We don’t add ingredients or garnishes just for beauty’

August 17, 2023 |

CODA, his restaurant, is a temple that already has two Michelin stars and where many of the dogmas that accompany restaurant patisserie are being reconfigured.More info

The rule of three, the creative method of Natalie Eng

August 10, 2023 |

For this chef, the key to success in dessert is to keep things simple and elegant, understandable to the diner.More info

3 cocktails to eat by Luis Amado: So good.. #30 challenge

July 26, 2023 |

The chef had to deploy all their magic and knowledge to overcome our challenge.More info

10 + 1 reasons not to miss out on so good.. #30

July 17, 2023 |

In this issue, there are articles as interesting as cakes created by artificial intelligence, cocktails that are eaten and desserts that are drunk, edible water, and much more.More info

Natalie Eng

Sensitivity and quiet sophistication More info

Juan Gutiérrez

Winning through perseveranceMore info

Francisco Moreira

A studied, thoughtful, and meaningful pastry that wants to leave a mark More info