so good..magazine

Evolution is not revolution

sogoodmag — Wed, 12 Jun 2013 10:15:52 +0000

Grupo Vilbo and so good.. magazine present Jordi Puigvert’s Evolution, a practical book about new and surprising techniques and ingredients for modern pastry. As Jordi Puigvert often says – evolution is not revolution. Indeed, it’s not about revolutionizing anything, but helping pastry move one step forward. But how? Through a series of techniques and ingredients as interesting as unusual in traditional pastry. If there is a natural ingredient, with an origin and extraction method similar to that of the usual ones, and which provides us with practical and specific solutions in our daily tasks, why shouldn’t we use it?

Jordi Puigvert: ‘I’ve always been determined to improve and simplify the recipes’

Luis Concepción — Mon, 03 Jun 2013 10:14:26 +0000

The publication of Evolution. Techniques and ingredients for modern pastry offers a wide range of technical possibilities so far unknown to artisanal bakeries. His author, the international consultant Jordi Puigvert, is a versatile pastry chef with an extended research career in pastry and general cuisine. Grupo Vilbo presents the result of Puigvert’s rigorous work in a book which gathers the most innovative applications and last-generation ingredients. Simple preparation processes with the most common machinery found in a workroom will now allow all kind of professionals to break with some technical limits which traditional pastry had set in processes of preparation, preservation, textures and structures of components as important as meringues, mousses, fruit creams and gels.

Juan Pablo Cortés: Mexico, music, architecture and politics

Jaume Cot — Mon, 13 May 2013 11:24:08 +0000

The next issue of So Good.. magazine is now in the closing stages regarding its contents. At this point, we would like to introduce you one of its main characters, especially identified with chocolate and Mexico. Juan Pablo Cortés stands out thanks to his fine work in the world of cold pastry, chocolate and, above all, the creation of artistic pieces with a great architectural, conceptual background.

Searching for the US Chocolatier of the Year

Alberto Ruiz — Mon, 22 Apr 2013 10:03:32 +0000

Cacao Barry and The Chocolate Academy of Chicago are making the final preparations for the third edition of L’Art du Chocolatier, this May 17th and 18th. Five finalists, previously selected and coming from all over the US, are to make a showpiece, a sugar confection, a chocolate tablet and a dessert in a glass concept during the two days of the competition.

Macaroons against cystic fibrosis

Luis Concepción — Mon, 04 Mar 2013 10:06:08 +0000

Reaching an agreement is not always that difficult. Top-level pastry chefs from France and Belgium have managed to bind the vindication of macaroon to a great combined initiative, whose charity performance, through the present hard times, turns it into a real lesson for all the society. This year, the International Day of Macaroon will be a good excuse to launch a proper act of solidarity.

Over 30 workshops and 2,000 people expected at the 1st Art & Pastry Festival

Jaume Cot — Thu, 07 Feb 2013 11:10:14 +0000

The first edition of the Art & Pastry Festival in Lugano (Switzerland) is putting the final touches to the organization of an extensive program of lectures, courses, round-table conferences, workshops and contests with which it intends to attract an estimated public of 2,000 to 2,500 people as we have been informed. It will take place on the weekend of 2nd and 3rd March, and will consist of more than 30 activities.

France rules

Jaume Cot — Tue, 29 Jan 2013 18:09:11 +0000

Quentin Bailly, Mathieu Blandin and Joffrey Lafontaine obtained the gold medal for France at the last edition of the World Pastry Cup, held on 27th and 28th January in Lyon, at Sirha’s Paul Bocuse Hall. The great favorite team proved again why they are one of the strongest and most competitive countries in this competition. Alongside the French, the Italian and Japanese teams also mounted the podium.

Davide Malizia’s year, Italy wins the Junior Pastry World Cup

Luis Concepción — Tue, 22 Jan 2013 10:06:39 +0000

Winner of the sugar showpiece competition on the very first day Sigep was inaugurated, The Star of Sugar, Davide Malizia showed once again yesterday that he is at his best after leading the Italian team straight to victory during the Junior Pastry World Cup.

A revisionist fever

sogoodmag — Wed, 16 Jan 2013 11:26:11 +0000

The necessary respect for tradition is not incompatible with the not less necessary evolution. Progress, advance, the exploration of new ways, a new step ahead – all this is part of human condition itself. However, if you are not able to improve the original, or at least to offer a well-reasoned, clear version of it, you’d better not take the risk.

The great World Pastry Cup is round the corner

Jaume Cot — Fri, 28 Dec 2012 12:13:35 +0000

Next January 27th and 28th, during the SIRHA International Trade Fair (previously known as ‘Les Métier de Bouche’) in Lyon, the 13th edition of the World Pastry Championship will take place. Ever since it was first inaugurated in 1989, promoted by its current president Gabriel Paillasson, this event has done nothing but gain prestige and a spectacular nature.