One of the main objectives of our new international ice cream magazine, so cool..magazine, is to show the most cutting-edge technical advances. And to fulfill this mission we have traveled halfway around the world to take an in-depth look at six techniques, and the professionals who are carrying them out. The six techniques that we present come from very different fields and their impact on ice cream making is changing everything, from the fruit purees that are used as a starting point for ice cream, to the processes and, above all, the final result. Techniques that have come to stay an ..read more

  For the epicurious, food writers, and adventure travelers who are looking for what is next—the United Arab Emirates capital is flying to the top of every food lover’s bucket list in the region. Expats make up the majority of Abu Dhabi’s population and are the work force behind this upscale metropolis and its glamorous high flying neighbor Dubai. As a result, The Emirate has a thriving gastronomic scene featuring cuisines from around the world from Peruvian, Thai, French, Japanese, Indian, and Ethiopian, to traditional Emirati cuisine to pasta, to high-end Mexican food, offering endless ..read more

Following the launch of his acclaimed first book Prisma in 2019, Frank Haasnoot publishes Whip, with exclusive proposals and new creations. With forewords by Cédric Grolet and Amaury Guichon, it aims to become an essential book for all pastry and chocolate lovers, from beginners to experienced professionals. Available in English at our online bookstore Books For Chefs, Whip gathers a spectacular collection of 50 recipes for cakes, chocolates, ice creams, travel cakes, and much more. We have spoken with the author about the book, trends in pastry, and the difficulty young chefs have finding the ..read more

Jordi Roca is one of the chefs who could not be missing from the rogue pastry section included in so good.. magazine 31. In addition to presenting uninhibited desserts at the Celler de Can Roca, he shows his most irreverent side in his own projects such as Rocambolesc ice cream parlor, La Confiteria, and, more recently, La Bikineria. He acquired the rules, precision, and method of pastry from Damian Allsop, and from Angelo Corvitto he learned everything about ice cream. Once these bases were internalized, he continued having fun, dreaming, and provoking. One of his most transgressive desserts ..read more

Eggs that are inspired by Murano glass sculptures, that deform under the tension of a rope, that exude elegance with gold leaf or flower petals, that look like nuts but are not… Once again, the Easter campaign shows that pastry is an artistic discipline that demands precision, inventiveness, and talent. Below we share some of the French proposals that have grabbed our attention, as well as two collections of surprising animals that come from Spain.   Le Royal Monceau is inspired by the sculptures of Lino Tagliapietra Photo: Romeo Balancourt Michelin-starred restaurant Il Carpacio, locate ..read more

Two emblematic culinary training centers in their corresponding countries, École Ducasse in France, and Instituto Gato Dumas in Argentina, have announced a collaboration agreement that will begin to bear fruit this April. As a kick off for this agreement, the director of the École Nationale Superieure de Patisserie (ENSP), belonging to the Ducasse group, Luc Debove, will give a masterclass at the Gato Dumas facilities in Buenos Aires. In the coming weeks, students from the South American center, with extensions also in Uruguay and Colombia, will be able to enjoy four-week intensive courses aro ..read more

The Indian School of Hospitality (ISH) held an exciting culinary competition at the École Ducasse India in Gurugram: DistinGU-ISH-ED from February 10 to 12. The event gathered a total of 288 participants, of which 130 were 10th-grade students, 85 professional chefs, and 73 home cooks and bakers. All of them had to demonstrate their culinary skills and were evaluated based on parameters such as quality and flavor of the dishes, organization, knife skills, cooking techniques, creativity in presentation, and food safety practices. ”We are delighted to witness the remarkable talent and passion dem ..read more

Éric Ortuño is the only chef to have won the Dulcypas Award for Best Tea Pastry in Spain twice. In his book Break!, he compiles the most emblematic cookies from different countries and teaches how this product can be updated by introducing cutting-edge technology, innovative concepts, and candy-making techniques. Below we share six very original and creative proposals that show how to give a different look to the tea pastry, creations that can even be said to be close to the concept of the petit four.   Discover Break! by Eric Ortuño   Green tea and yuzu sablé. The precursor This i ..read more

French pastry chef Gregoy Doyen is one of those professionals who practically needs no introduction. With almost 425,000 followers on Instagram, master classes around the world, and more than 20 years of experience in the sector in prestigious establishments such as Le Grand Vefour, Potel et Chabot, Hediard and Mandarin Oriental, the chef surprised in 2021 with the launch of his first and successful book, Sweet Concepts, which quickly sold out. A book that has now been reprinted and from March 11 can be purchased exclusively in our online bookstore, Books For Chefs, since we have acquired the ..read more

On the occasion of March 8, International Women’s Day, we wanted to highlight the careers of eleven pastry chefs whom we follow closely and who have recently appeared in so good.. magazine. Women from all over the world who receive awards, who explore little-known ingredients, who are not afraid to be entrepreneurial, who are imitated due to their unique style, who care about the planet, who run schools, and write books.   Pía Salazar, best pastry chef in the world 2023 ‘My desserts are daring because they are not conceived with the classic bases of a dessert’. This is how Pía Salazar re ..read more