So Good Magazine # 31

"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.

What the fuck!

There has always been what we know today as ‘political correctness’, which we could define as acting within the limits morally accepted by society at the time. Historically, this correctness was associated with concepts such as decency or good taste, and was often dictated by religion. Today this concept is used ironically to refer to the use of language and expressions that seek not to offend anyone, and which often lead to self-censorship. It is not our intention to promote or even justify gratuitous offenses, much less insult or defamation. But we do appreciate and value courage, rebellion, nonconformity and questioning of imposed fashions and rules. That is the reason behind the so good.. Rogue Pastry Challenge that we include in this issue. Our sector, and probably the rest, is in need of follies, of mistakes, of roads to nowhere, of unexpected gestures, and above all of daring. Our thanks to the eight chefs who accepted the challenge and responded with unusual creations, such as the one on the cover, an elegant and suggestive representation of lust by François Daubinet. For a moment, political correctness led us to doubt the appropriateness of this cover. ‘Will anyone be offended, will we be labeled sexist?’ But we quickly said to ourselves, ‘What the fuck! If the chef has dared, so should we. Let’s do it.’

Contents

ROGUE PASTRY. STIRRING UP THE HORNET’S NEST

Hans Ovando. That invention of the devil

• Ángel León. Sea, from beginning to end
• Gregory Doyen. Trompe l’oeil 2.0, beyond illusion
• François Daubinet. Mortal sins
• Gonzo Jiménez. Two tapas and a pint
• Jordi Roca. Everything fits in the game
• Bobby Cortez. Between samurai and Navajos
• Michael van der Kroft. The same game until the end
• Dominique Ansel. A decade with people at his door
• Sean Hu. Precision and elegance
• Dimitri Fayard. Baked fun
• Pía Salazar. Pâtisserie of freedom
• Kyohei Mikami. Seeking a chemistry by combining fruits and umami-rich ingredients
• Nicolas Nikolakopoulos. Pastry and chemistry for storytelling
• Sho kimura. A Japanese, a passion and a destiny
• Joost Arijs. A path to purification
• Dej Kewkacha. A little bit of Japan and a lot of Thailand
• Tristan Rousselot. Black pleasure

Tidbits

Talia Profet. Returning cocoa (powder) to the top

• Sébastien Canonne. Innovation At Every Step
• Luciano García. A praise for simplicity in a unique setting