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“With so cool..magazine ZH KDYH FRQÀUPHG

more than ever that the ice cream has a univer-

sal language, which goes beyond gastronomic

cultures and language differences.”

remain perfect for consumption despite being frozen. Un-
like other sectors, until a few years ago the ice cream did
not have schools or experts who could train other people
in the trade.Knowledge depended too much on oral trans-
Luis: Through magazines such as so good..magazine and mission between different family generations in Western
our professional books we have been accumulating ex- countries. A stage in which criteria such as productivity,
tensive experience in shipping products all over the performance and profitability have marginalized other
world. In addition, we have been building an extensive aspects that ice cream needed to advance such as creativ-
network of distributors around the world specialized in ity, research and experimentation.
these types of products. Compared to other sectors such as pastry, cooking
and baking, the ice cream parlor is at a disadvantage. But
CTI: Can you share behind-the-scenes an- precisely fighting against this disadvantage is the greatest
ecdotes or memorable moments from the possible motivation and challenge because there is still a
production of so cool..magazine that exem- lot to do in ice cream. And this places us before an immense
plify its dedication to quality and creativity? and highly responsible collective project that involves
numerous actors, including so cool..magazine and Arte
Luis: One of the most exciting moments of any publication Heladero, as well as our books. Fortunately, in recent years
is when you publicly release its cover. This emotion is this collective effort has helped to begin to overcome these
multiplied by a hundred when the cover is the first issue problems. Ice cream is beginning to be conceived as a
of a new magazine that has generated a lot of expectation. product of gastronomic value, which reflects the person-
An emotion that is even more intense when you choose ality of the chef and the identity of a business.
such an important date in an editorial launch like Black
Friday. This is a date chosen for very important releases in Looking to the future, so cool..magazine shows no signs
which you have a lot at stake. The launch of so cool..mag- of slowing down. At the end of the interview, Luis tells us
azine not only had this cocktail of emotions, but it was also that in the next issue of so cool..magazine they are prepar-
a worldwide success. ing a special monograph in which collaborators from dif-
ferent countries will show different ways to overcome some
CTI: What are some of the challenges and of the limitations that have traditionally been imposed on
opportunities facing the ice cream and ge- ice cream. A dossier as interesting as it is necessary in the
lato industry that so cool..magazine aims to world of ice cream.
address through its coverage and advocacy? Whether you’re a seasoned professional or an enthu-
siastic home cook, there’s something for everyone in the
Luis: For a long time, the ice cream world lacked funda- pages of so cool..magazine. So grab a spoon, dive in, and
mental bases on which to “build” a methodology that would prepare to be inspired by the sweetest sensations the ice
help control a product that defies physics because it must cream world has to offer.

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