so good #4 Archives - so good.. magazine
Eric Bertoia represents a bridge between French pâtisserie and the flourishing modern American pastry. He’s the Corporate Pastry Chef of The Dinex Group.
“For me the most important factor in creating new products is to first analyze why a product can be a hit or not.” Eric Bertoia shared with us (So Good..#4) this outstanding plated dessert served at Daniel Bouloud’s from New York. From jellying the cranberries to showing how a milk meringue can be made, nothing is missing of his detailed explanation.
A Master of chocolate and one of the current pioneers who is reenvisioning the world of desserts.
Prestigious Italian chocolatier and pastry consultant, known for his careful and minimalist style
Philippe Vancayseele is one of those characters indispensable for any professional sector.
His name means chocolate. His professional book devoted to chocolate is a major reference book worldwide.