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so good #5 Archives - so good.. magazine

Grant Achatz

One of the culinary models of America avant-garde cuisineMore info

Hans Ovando

Innovative, versatile and teaching skillsMore info

Jean-Pierre Wybauw in memoriam. A Fine Chocolatier, A Great Teacher

June 21, 2018 |

The Belgian chef died on Tuesday, June 19 due to ALS, leaving behind a successful career around chocolate as his legacy. More info

Francisco Migoya

Perfect partnership between science and creativityMore info

Daniel Álvarez

The goldsmith of the puffed and fermented masses.More info

Josep Maria Ribé

Josep Maria Ribé represents creativity from knowledge, demand, professional rigor, and well-done work.More info

Kirsten Tibballs

One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.More info

Frédéric Bau

He is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.More info


August 15, 2012

Sutil it’s the name of this creation by Chef Hans Ovando. Nowadays, the yogurt is coming into fashion, but chef Ovando featured this recipe some time ago (so good.. magazine #5)More info

Between the earthly and the divine

January 11, 2011 | 1

Gastronomy isn’t unaware of economy. In fact we can find certain similarities between both disciplines in the recent years: unlimited growth, golden years, bubble, and now the hard return to reality.More info