2024-07-22 11:56:27
He Chef Ronald Garcia featured in So Good Magazineone of the best pastry magazines in the worldThis biannual publication celebrates the creativity and talent of baking experts from around the world. Among them, the Guatemalan chef stood out for his contribution to the promotion of ingredients grown in the country and other parts of Mesoamerica, some of which are used in international baking.
Guatemalan Chef Ronald Garcia Featured in So Good Magazine
He Guatemalan chef Ronald García has once again shone internationally, this time in the 32nd edition of So Good magazine.a biannual high-end patisserie publication aimed at professionals around the world. A few months ago, García was featured in a prestigious American magazine, and now he has been included in this renowned publication that celebrates creativity and innovation in the field of patisserie.
In this issue, So Good Magazine presents the stories of 24 chefs from different parts of the world, all united by their desire to push boundaries and explore new frontiers. The Guatemalan chef is featured in the article entitled “What pastry owes to Mesoamerica,” which highlights his use of local ingredients and his role as an ambassador of his country’s culinary excellence.
“Ronald García, head of Pizca Patisserie in Guatemala City, has set out to be an ambassador of the exceptional quality and uniqueness of the products grown near the Petén jungle and other ingredients no less emblematic of the country, such as corn, chili, sugar cane or melipona bee honey,” the magazine highlights on one of its pages.
A Spanish magazine dedicated to high-end pastries
So Good Magazine is published by Books for Chefs, a Spanish publishing house specialising in content for pastry chefs, which also publishes Dulcypass magazine. Published twice a year, So Good Magazine is considered by many to be the best pastry magazine in the world. It highlights the creativity, talent and technique of pastry chefs from different countries, offering its readers a window into the art of high-quality pastry.
The magazine is a source of inspiration for top executives, bakers, confectioners and anyone involved in this industry. Its content allows you to learn more about the most innovative trends and techniques in baking.
A benchmark for pastry in Guatemala
Ronald García is a Guatemalan pastry chef, recognized in the culinary world for his ability to create high-end desserts using local ingredients. His creations stand out for their designs, which pay homage to Guatemalan culture. He began in the world of gastronomy at the age of fifteen and since then has maintained a philosophy of constant improvement and rejection of conformism. This has led him to research pastry techniques and look for innovative ways to present his creations, emphasizing the seasonality and freshness of the ingredients.
In 2016, he founded Pizca Patisserie, a signature pastry shop located in Casa Tempo, in Zone 14 of Guatemala City. In addition to his work in the pastry shop, Ronald has been a professor in the Bachelor of Nutritional Gastronomy and Entrepreneurship at the Francisco Marroquín University, where he has shared his experience and knowledge with future generations of chefs.
García has managed to position himself as a benchmark in pastry making, not only in Guatemala but also internationally. With each creation, he continues to raise the profile of Guatemalan gastronomy on the world stage, proving that local ingredients and creativity can compete at the highest level.
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