So Good Magazine # 33, January 2025 Flexibound – January 1, 2025

I am so good.. magazine 33. I have just been published. The Books for Chefs team has been working on me for six months. They have invested a lot of their time and, above all, a lot of their effort so that I become an attractive, interesting, well-documented magazine… on par with my predecessors. I know that they are satisfied with the result. I offer you the answers of seven exceptional chocolatiers to our so good.. challenge of mad, unconventional, impossible, unpredictable chocolates. These creations are crazy things like Andrey Dubovik's canvas chocolates; Melissa Coppel's gastro journey; Adrián Ciaurriz's “from cow to bonbon”; Anthony Hart's fantasies; Chris Ford's caviar and croissant bonbons; Lluc Crusellas' planets; and Francisco Migoya's bonbons that form in your mouth. I also bring you several examples of the expansion of the plant world in pastry, with the creations of the Italian-New Yorker based in Tokyo, Gabriele Riva, the young and promising French chef Virgilia Lebigre, and the passionate Japanese chef Yukie Noguchi. From the United States, in addition to Chris Ford, I bring you the work and stories of two celebrities: Antonio Bachour and his desserts which are somewhere between sweet and savory, and Tatum Sinclair, with her perfect cookie and her proud defense of cattle farmers’ and dairy producers’ work. I also tell you about the life and work of Erika Abe, from the Benu restaurant in San Francisco, with her American-Korean influenced desserts. And Romain Dufour, Head Chef of the Chicago Chocolate Academy, who folds and folds his dough to create pieces of sublime beauty. Two other representatives visit me from Poland. Paniforemka shows us a little piece of her art that she defines as feminine, “delicate, diverse, surprising, intriguing, simple yet complex”. Meanwhile, Kamil Szulc, Head Chef of the Chocolate Academy in Poland, values ​​creative freedom and the appeal that a certain amount of chaos represents. You will also find two more female chefs within my pages: Ingrid Serra who offers a new sugar-free carrot cake made from enzymes; and Sajana Patel, who tells us about her love story with cocoa in India through her firm La Folie in Mumbai. I invite you to discover one of today’s most interesting restaurants, Hommage (Tokyo) by Noboru Arai, who invites us to enjoy a reflective dessert based on water, creating up to four different textures of the liquid element. I also invite you to the birth of a new chocolate coating, Macambo, by David Chamorro and Christian Domínguez, who also show us its applications. The final touch is a delicious dessert show to the rhythm of flamenco, guitars, and footwork, led by chef David García, from Corral de la Morería in Madrid. I am accompanied by 22 chefs, eight of whom are women, a good example of the growing and enriching female presence in the world of pastry. These 22 chefs have made it possible for me to exist. Read more