so good.. magazine – The magazine of the haute pâtisserie

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

Innovative, versatile and teaching skillsMore info

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

Conquering the world with his éclairsMore info

Perfect partnership between science and creativityMore info

The goldsmith of the puffed and fermented masses.More info

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

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

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

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