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So Good Magazine 30, The Magazine of Haute Patisserie by Grupo Vilbo
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So Good Magazine 30, The Magazine of Haute Patisserie by Grupo Vilbo

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Grupo Vilbo SO GOOD 30 So Good Magazine 30, The Magazine of Haute Patisserie by Grupo Vilbo So Good Magazine
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So Good Magazine 30, The Magazine of Haute Patisserie by Grupo Vilbo

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With this one we hit 30

According to numerology, which we don’t believe in, the number 30 represents creative, optimistic, imaginative and positive energy. It is pure coincidence, but from so good.. magazine we have always encouraged the creative and imaginative spirit of pastry chefs and we have shown, with optimism, our confidence in the future of this profession. And it is no coincidence that the vast majority of the collaborators involved in this very special so good.. magazine are in their 30s – our own thirtysomething pastry chefs. It is precisely when the age of 30s is reached that creative impulsivity can be tempered, when a part of the road has already been covered -allowing us to accumulate some experience-, which yields fruits as juicy as the ones we gather in these pages. Numbers aside, let us show our satisfaction at seeing that our publication is now known on five continents, and we have the respect of thousands and thousands of readers from different cultures. We also took advantage of this issue to introduce some changes in the design of the magazine, with the aim of slightly refreshing its look without losing, quite the opposite, its style and personality

CONTENTS

Amaury Guichon. Chosen
Martin Diez. The triple play
Dinara Kasko. AI, an inevitable ally
Jesús Escalera. A decade of wonders
Natalie Eng. Quiet sophistication
Juan Gutiérrez. The path of dreams
Lluc Crusellas. By right
René Frank. The boost that dessert deserves
Francisco Moreira. Meaningful
Ming Ai Loi. Black, pink and citrus
Samuel Ducrotoy. Fresh air
David Gil. Enzymes reach desserts and ice creams
Blanca del Noval. Wild Pantry
Jesús Camacho. Island bites
Tidbits

THREE DESSERTS TO DRINK AND THREE COCKTAILS TO EAT
Luis Amado. Pushing the limits or raising the bars
Yelene Anter. A little bit of science and a lot of art

Ksenia Penkina. A brilliant ending
Tejasvi Chandela. The mithai touch
Mineko Kato. Desserts for a better future
Xavi Donnay. For small and delicate patisseri

Write a review

So Good Magazine 30, The Magazine of Haute Patisserie by Grupo Vilbo

So Good Magazine 30, The Magazine of Haute Patisserie by Grupo Vilbo

 

With this one we hit 30

According to numerology, which we don’t believe in, the number 30 represents creative, optimistic, imaginative and positive energy. It is pure coincidence, but from so good.. magazine we have always encouraged the creative and imaginative spirit of pastry chefs and we have shown, with optimism, our confidence in the future of this profession. And it is no coincidence that the vast majority of the collaborators involved in this very special so good.. magazine are in their 30s – our own thirtysomething pastry chefs. It is precisely when the age of 30s is reached that creative impulsivity can be tempered, when a part of the road has already been covered -allowing us to accumulate some experience-, which yields fruits as juicy as the ones we gather in these pages. Numbers aside, let us show our satisfaction at seeing that our publication is now known on five continents, and we have the respect of thousands and thousands of readers from different cultures. We also took advantage of this issue to introduce some changes in the design of the magazine, with the aim of slightly refreshing its look without losing, quite the opposite, its style and personality

CONTENTS

Amaury Guichon. Chosen
Martin Diez. The triple play
Dinara Kasko. AI, an inevitable ally
Jesús Escalera. A decade of wonders
Natalie Eng. Quiet sophistication
Juan Gutiérrez. The path of dreams
Lluc Crusellas. By right
René Frank. The boost that dessert deserves
Francisco Moreira. Meaningful
Ming Ai Loi. Black, pink and citrus
Samuel Ducrotoy. Fresh air
David Gil. Enzymes reach desserts and ice creams
Blanca del Noval. Wild Pantry
Jesús Camacho. Island bites
Tidbits

THREE DESSERTS TO DRINK AND THREE COCKTAILS TO EAT
Luis Amado. Pushing the limits or raising the bars
Yelene Anter. A little bit of science and a lot of art

Ksenia Penkina. A brilliant ending
Tejasvi Chandela. The mithai touch
Mineko Kato. Desserts for a better future
Xavi Donnay. For small and delicate patisseri

Write a review

So Good Magazine 30, The Magazine of Haute Patisserie by Grupo Vilbo

So Good Magazine 30, The Magazine of Haute Patisserie by Grupo Vilbo

 

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