So Good no 4

CONTENTS

robert truitt, biographic pastry  

curtis duffy, the long-distance runner  

philippe rigollot, towards maximum purification  

eirc bertoia, bridge between cultures  

jordi butrón, desserts with Discourse  

angelo musa, the friendly side of pastry  

daniel ross, haute pâtisserie in Stockholm 

jordi roca, “my desserts are fun, provocative, and irreverent”  

gian luca fusto, pursuing perfection  

oriol balaguer, “I am addicted to patisserie. It’s my job, my hobby, and my passion” 

philippe vancayssele, “don't hide yourself in your own world... this is boring” 

jean philippe maury, as good as it looks 

kotatsu tanda, cherry blossom pastries 

damion badalamenti, chocolate connection 

roberto rinaldini, dessert-à-porter  

jean yves charon, pastries for the people  

ramon morató, caribbean flavor  

christophe michalak, the new age of patisserie  

gerard dubois, a passionate rose  

frédéric monti, sweet notes  

emil minev, the bulgarian patisserie talisman  

tidbits  

CIA, more than just a simple culinary school  

More information at www.sogoodmagazine.com