so good #6 Archives - so good.. magazine
One of the culinary models of America avant-garde cuisine
Maturity with more flavor
Perfect partnership between science and creativity
Director of the Chocolate Academy in Chicago and one of the pastry references in the USA.
Jerome Landrieu is the director of Barry Callebaut’s Chocolate Academy in Chicago. From there he shares with us his creations, always impeccable and imaginative, such as this memorable Harmony of lemon, mint and chocolate. (so good..6)
Winner of the Pastry World Cup in Lyon in 2011, he runs his family business in Viladecans (Barcelona) and develops work as a consultant.
One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.
He has built a successful career in desserts stations at high-end restaurants. He runs the JM Purepastry consultancy.
The history of patisserie has run parallel to that of art. Popular poetry during the Middle Ages, La Salle’s, Jean de Meun’s, Chaucer’s and the Archpriest of Hita’s clearly referred to the art of pastry making. Many famous pastry chefs were frustrated artists. Gelée Le Lorrain Claude himself, who is credited with the invention of the puff pastry back in 1635, had wanted to be a painter, but his financial needs forced him to start as an apprentice in a workshop, luckily for the craft itself and humanity in general.
So Good..magazine 6 – We keep touring the sweet gastronomic world onboard So Good.. magazine. A universe without geographical borders inhabited by professionals firmly resolved to raise the level of patisserie, both in restaurants or hotels and in traditional workshops. The aim is to recognize the professional profile of pastry chefs