So Good no 24

The will to carve out one’s own path by Joaquin Soriano. The desire to take an establishment further by Gianluca Fusto. Mark Welker's meticulous avant-garde. The surprising chocolate making of Andrey and Ronya Dubovik, Francisco Migoya, and Luis Amado. The wisely updated tradition of Florent Margaillan. The magic of the Southern Cone immortalized by Pablo Baracat and so on, reaching 24 stories with the same focal point: a love for pastry.

So good #24 teaser. Writing down the chefs names 

CONTENTS

• Mark Welker, The four fundamentals
• Ronny Emborg, The gastronomic side of fruit
• Fusto Milano, A singular space for a unique creator
• Jean-Thomas Schneider, Beyond titles
• Francisco Migoya, Eyes wide open
• Andrey & Ronya Dubovik, Love, passion and chocolate
• Nina Tarasova, Puff pastry, start and finish line 
• Joaquin Soriano, Competitive personality, homey spirit
• Nicolas Arnaud, Simple and safe
• Lluc Crusellas & Marta Martín, The ‘so good’ generation
• Akihiro Kakimoto, A combination to wow the world
• Laurent Bichon, The lessons behind a beautiful photo
• Richard Hawke, Naturally white
• Florent Margaillan, Hyper-gourmand identity
• Graham Hornigold & Heather Kaniuk, Crossing the bridge
• Luis Amado, The sky is the limit
• Alexei Grebenshchikov, Fresh from Russia
• Andrea Coté, Light, familiar, meticulous
• Tidbits
• Grant Achatz, Fine dining and to-go food might seem like odd bedfellows but Chicago’s Alinea is proving otherwise
•   
• MAGIC SOUTHERN CONE
• Pablo Baracat, ‘A photo must induce in people a connection between what they see and what they want’
• Luciano García, Back to the origins
• Gustavo Sáez, Gestures which define
• Matías Risé, Tempting to change
• Belén Melamed, Getting bored is not an option