So Good 20 invites you to celebrate innovation and technique in modern pastry. Modernity needs the personality of each chef to propose unprecedented concepts, but also generosity to share them with the whole sector. This is what the most innovative chefs in this issue do, such as Bart de Gans, Dinara Kasko, Andrés Lara, and Graham Miers. From the kitchens of the restaurants on the lips of everyone arrive the surprising Matthew Siciliano, Albert Adri¡Å, the Disfrutar team, and Riley Redfern, among others. Elegance is reinvented in the hands of Patrice Demers, Eunyoung Yun, Marijn Coertjens, Luciano Garcia, and the rest of the international chefs who accompany them.
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CONTENTS
Enigma,¡ÅThe jewel of Albert Adri¡Å
Dinara Kasko,¡ÅLook and see
Philippe Vancayseele,¡ÅPossibilist creativity
Gianluca Fusto,¡ÅAll to 3
Andrés Lara,¡ÅA creative exercise around ice cream
Melissa Coppel,¡ÅDetails that count
Oriol Castro, Eduard Xatruch & Mateu Casañas,¡ÅThe OC¡řOO ways
Patrice Demers,¡Å¡Å la minute
Josep Maria Ribé,¡ÅObject of desire
Rafa Delgado,¡ÅWithout loose ends
Bart de Gans,¡ÅEast of West
Ryosuke Sugamata,¡ÅSeeing is not always believing
Marijn Coertjens,¡ÅThere is no evolution without challenges
Matthew Siciliano,¡ÅThe taste of a community
Luciano García,¡ÅThe good vibes¡Å
Graham Mairs,¡ÅThe theory of creativity
Eunyoung Yun,¡ÅSimple + pretty = irresistible
Riley Redfern,¡ÅKnocking the classics
Elwyn Boyles,¡ÅSimply Perfect
Tidbits
Baltasar Massot,¡ÅA round snack
Winterspring,¡ÅA Danish look at dessert
Kévin Clemenceau,¡ÅThe success that helps you grow
