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So Good Issue 19

 

Contents:

  • Yann brys, Creative yes, but above all, gourmand
  • Christophe Adam, Conquering the world
  • Alex Stupak, Pastry was just the beginning
  • Enric Monzonis, Soup-sauces, ice creams, and fermentations… Cuisine sneaks into pastry
  • Russ Thayer, Searching for the boundaries of chocolate
  • Scott Green, Declaration of principles
  • Jordi Bordas, The power of knowledge
  • Francisco Migoya, Inside out
  • Amaury Guichon, ‘It’s too pretty… I don’t want to eat it’
  • Kirsten Tibballs, Positive patisserie
  • Jerome Landrieu, One decade transmitting the values of haute pâtisserie
  • Gianluca Fusto, Projective pastry
  • David Wesmaël, Demonstrating the possibilities of ice cream
  • Gustavo Sáez, Formal in the day, daring at night
  • Alberto Barrero, Simplicity as art
  • Rory Macdonald, Desserts in a dimly-lit bar
  • Nicolas Lambert, The right balance of textures
  • Fabrice Danniel, When inspiration comes from nature
  • Ksenia Penkina, Going out of the comfort zone
  • Tidbits
  • Hisahi Onobayashi, Believing in the power of ingredients
  • Rhian Shellshear, Australian-style ferments
  • Asia Pastry Forum, Creating a school of followers in Malaysia
  • Frank Vollkommer, Designing décors
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