Interviews

Chef Santiago Corral is a delegate of so good .. magazine. With his restless outlook and his eye on the latest trends in high pastry, he will be revealing

Nicolas Rouzaud

From chef to chef

Nicolas Rouzaud: ‘We really got to know our neighbours and have built a strong relationship with them’

Pastry Interviews

Eunji Lee

From chef to chef

Eunji Lee: ‘To open my own pastry shop was my all-time dream’

Eunji Lee Pastry Interviews

Elle Lei

From chef to chef

Elle Lei: ‘Seeing people get excited about my creations is borderline addictive’

Pastry Interviews

Tom Coll, Executive pastry chef of Burj Al Arab Hotel

From chef to chef

Tom Coll. How to be a pastry chef in the most luxurious hotel in the world

Pastry Interviews

François Galtier

From chef to chef

François Galtier: ‘I love it when the cake gives a message or says something about me!’

François Galtier Pastry Interviews

Carmen Rueda

From chef to chef

Carmen Rueda: ‘I have to explain to people that a dessert restaurant isn’t only sugar or cream’

Pastry Interviews

Dimitris Economides

From chef to chef

Dimitris Economides: ‘My cakes are generous, well-rounded, and well-traveled’

Dimitris Economides Pastry Interviews

Aleksandr Donskov

From chef to chef

A ‘brightness’ in the gateway to Asia

Russian pastry chefs so good #27

Giorgos Avgeros

From chef to chef

Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution. I believe that the future is very bright!’

Greek pastry chefs Pastry Interviews

Chong Ko Wai

From chef to chef

Chong Ko Wai: ‘The more difficult the craft, the more satisfying it is for me’

Chong Ko Wai Pastry Interviews

Gonzo Jiménez

From chef to chef

Gonzo Jiménez: ‘I want our creativity and excellence product known worldwide’

Gonzo Jiménez Pastry Interviews

Charisse Dickens

From chef to chef

Charisse Dickens: ‘We get a lesson in history each time we create a dish’

Charisse Dickens Pastry in Times of Coronavirus