Spyros Pediaditakis
The chef with the Notebook
Spyros Pediaditakis Articles
Spyros Pediaditakis: ‘People are now looking for something special. You can’t serve them the same dessert as before’
In so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.
Ten examples of the potential of coconut in pastry
In recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.
SG#28. What is surprising is that we continue being surprised
Meeting the needs of the consumer, giving more energy to baked creations, and continuing to design creations that make simplicity compatible with originality are all gathered once again in the July 2022 issue of So Good magazine.
Spyros Pediaditakis launches his first notebook about restaurant pastry
Available at Books For Chefs in English, this book is full of knowledge and techniques to offer the best experience to guests.
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