So Good Magazine # 27

"So Good" is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

Browsing through the pages of an issue of so good .. There are 21 exciting stories that speak of personal improvement, dreams come true, effort and sacrifice, tireless work, ideas, techniques, inspiration, and the desire to share with others what our 24 leading chefs exclusively offer us.

Contents

Summary:

Will Goldfarb, Haute p tisserie in paradise

• Mauro Pompili & Maya Sittisuntorn, Complex, beautiful and friendly.
• Philipe Vancayseele, Play and taste.
• Luis Amado, Safe flavors, ‘go wild’ shapes.
• Alexis & Manuel Bouillet, Thinking out of the box.
• Chong Ko Wai, Creativity or improvisation?
• Jes s Escalera, Relaxed p tisserie.
• Javier Guillen, Nonconformist.
• Maxime Gilbert, The culinary appeal of tarts.
• Jiro Tanaka, Be as creative as a pastry chef.
• Fabrice Danniel, Pleasure must change.
• Paola Chang, Third culture.
• Paco P rez, A new skin.
• Dimitri Fayard, The highly trained trainer.
• Alexandr Donskov, A ‘brightness’ in the gateway to Asia.

Tidbits

MILLEFEUILLE CHALLENGE

• Francisco Migoya, The accordion.
• Fran ois Perret, Road inspiration.
• Dimitri Fayard, Mille feuille to the third power.
• Olivier Fern ndez, Twice inverted.
• Tanguy Coelis, A 100% artisan success.
• David Chamorro & Xavi Donnay, Aromas to the maximum.