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So Good Magazine 29, The Magazine of Haute Patisserie by Grupo Vilbo
$34.99
So Good Magazine 29, The Magazine of Haute Patisserie by Grupo Vilbo
$34.99
SO GOOD 29
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Contents
PASTRY AND SUSTAINABILITY
And you, what are you doing?
Lauren V. Haas
In harmony with nature
Francisco Migoya
Simplissimus
Juan Contreras
Awareness and education
Nicolas Dutertre
A collective responsibility
Jo Barrett
Leading by example
Nicoll Notter
The way we should all want to live
Natsuko Shoji
Recycling the model
Anthony Hart
Double focus
Camila García Elizalde
Emotional pastry
Andrea Tortora
A contemporary journey into Italian tradition
Josep Maria Ribé
Leaving a mark
Daisuke Mori & Yohei Nakayama
Fermentation deepens flavor, aroma and texture
Roger van Damme
Treasures of the restless traveler
Valentin Mille
The challenge of seducing everyone
Cédric Grolet
In search of flavor
Ross Sneddon
The art of hospitality
Otto Tay
The strength of the new Asian pâtisserie
Abel Bravo
Intense and personal Tidbits
Michel Willaume & Marc Balaguer
New generation of fruit glazes
Richard Hawke
Deciphering the world of pectins
Bachour Buffets
Antonio Bachour presents his ultimate work
Yohan Ferrant
Up with the doughs
We started this 2023 with the launch of a new issue of so good.. magazine, an issue with which, in addition to presenting the work of pastry chefs from around the world, we also wanted to raise awareness and place ourselves before the mirror. We ask a question to all of those who are part of artisan pastry: what are you doing? And what we are referring to is the need to carry out daily work that is more sustainable, more respectful of the environment, more efficient in terms of energy, and even if it is more ethical. To address these questions in depth, we have asked a total of seven prestigious pastry chefs from different parts of the world how they have implemented sustainability in their daily professional lives, with surprising and enlightening answers.
Contents
PASTRY AND SUSTAINABILITY
And you, what are you doing?
Lauren V. Haas
In harmony with nature
Francisco Migoya
Simplissimus
Juan Contreras
Awareness and education
Nicolas Dutertre
A collective responsibility
Jo Barrett
Leading by example
Nicoll Notter
The way we should all want to live
Natsuko Shoji
Recycling the model
Anthony Hart
Double focus
Camila García Elizalde
Emotional pastry
Andrea Tortora
A contemporary journey into Italian tradition
Josep Maria Ribé
Leaving a mark
Daisuke Mori & Yohei Nakayama
Fermentation deepens flavor, aroma and texture
Roger van Damme
Treasures of the restless traveler
Valentin Mille
The challenge of seducing everyone
Cédric Grolet
In search of flavor
Ross Sneddon
The art of hospitality
Otto Tay
The strength of the new Asian pâtisserie
Abel Bravo
Intense and personal Tidbits
Michel Willaume & Marc Balaguer
New generation of fruit glazes
Richard Hawke
Deciphering the world of pectins
Bachour Buffets
Antonio Bachour presents his ultimate work
Yohan Ferrant
Up with the doughs
We started this 2023 with the launch of a new issue of so good.. magazine, an issue with which, in addition to presenting the work of pastry chefs from around the world, we also wanted to raise awareness and place ourselves before the mirror. We ask a question to all of those who are part of artisan pastry: what are you doing? And what we are referring to is the need to carry out daily work that is more sustainable, more respectful of the environment, more efficient in terms of energy, and even if it is more ethical. To address these questions in depth, we have asked a total of seven prestigious pastry chefs from different parts of the world how they have implemented sustainability in their daily professional lives, with surprising and enlightening answers.
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