So Good Magazine
Number 5, January 2011
"So Good" is a biannual publication in English aimed at professionals of sweet and savory pastry, chocolate and ice cream, as well as the world of desserts in general.
"So Good" is an international magazine featuring the most prominent master pastry chefs, master glaciers and chocolatiers of the world. Also it can be found in the workshops of the members of the major professional associations, as well as in the world's most prestigious bakeries, pastry shops, restaurants, gourmet shops, hotels and schools, and also the most eminent importers, distributors and representatives in the trade.
The exclusiveness of this magazine is a result of a selected content, based on the collaboration and recipes of the best pastry chefs, with numerous step-by-step explanations, the most interesting interviews, the latest trends in the trade, the most important international events, the latest gourmet products...all this in an elegant and modern design with high-quality photographs.
Table of Contents:
Christophe Adam, "Pastry should surprise, seduce, amuse, and..."
Grant Achatz, A matter of taste
Michael Laiskonis, Nostalgia seller
Hugues Pouget, Hugo&Victor's Dream
Stéphane Leroux, Chocolate Symbiosis
Fabrizio Galla, Sensual patisserie
Francisco Migoya, Precision, pedagogy, and passion
Hans Ovando, Chosen
Joachim Wissler, The quest for the balance
Kirsten Tibballs, "Success and learning go hand in hand"
Josep Maria Ribé, The challenge of bettering oneself
Jean-Pierre Wybauw, Fine Chocolatier, great teacher
Bottega Louie, A piece of the sweetest europe
Rubén Álvarez, Reformist
Kenji Katsuma & Rie Tanimichi, Challenging competition with zen spirit
Andrés Lara, A restless spirit
Mateu Casañas, A man made in elbulli
Jean-Philippe Darcis, Brand image
Antonio Guerra, Naturally
Daniel Álvarez, Sun kissed
Daniel Roos, Versatility
Frédéric Bau, Time for "gourmandise raisonnée" hour
El Pedregal, Cocoa of life