So Good no 2

“So Good” es una publicación semestral en lengua inglesa dirigida a los profesionales de la pastelería dulce y salada, la chocolatería, la heladería y, en general, el mundo del postre. 

SUMARIO

yann duytsche, ... and gastronomic confectionery

alex stupack, creative control

carles mampel, effervescent

christoph lindpointner, a constant challenge

sébastien bouillet, the emperor from lyon

stéphane glacier, commitment and professionalism at its best

michel willaume, “it’s not always a matter of creating new desserts, ...”

christophe michalak, “I have a sweet tooth and I’m generous, ...”

dominique ansel, balance as a virtue

ewald notter, how sweet it is

koichi izumi, unlimited passion for chocolate

michel bras, “my personal luxury is nature, silence, time…”

joan baixas, renovation

flavio federico, the revitalizer of brazilian pâtisserie

stef aerts, visual strength

josé romero, the value of authenticity

tidbits

école lenôtre, the temple of gastronomic savoir faire 

Mas información en www.sogoodmagazine.com