so good #5 Archives - so good.. magazine
One of the culinary models of America avant-garde cuisine
Innovative, versatile and teaching skills
The Belgian chef died on Tuesday, June 19 due to ALS, leaving behind a successful career around chocolate as his legacy.
Perfect partnership between science and creativity
The goldsmith of the puffed and fermented masses.
Josep Maria Ribé represents creativity from knowledge, demand, professional rigor, and well-done work.
One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.
He is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.
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)