Digital Edition - so good no 30

so good.. magazine #30 focuses on the generation of professionals who are in their thirties. They are our thirty-somethings, professionals who have already acquired experience and a sense of responsibility, but who keep intact their creative capacity and their taste for innovation and renewal. In so good.. magazine #30 there are articles as interesting as cakes created by artificial intelligence, cocktails that are eaten and desserts that are drunk, desserts made from wild plants, edible water, the use of enzymes to take advantage of all the fruit, the technique to get the most out of glazes, an interview with Amaury Guichon, the world's most popular pastry chef with 11.5 million followers on IG, a mandarin orange Mont Blanc, a flower-shaped cake made without molds, techniques for sweets applied to the surface of cakes... and much more.

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