Jordi Bordas

With: Jordi Bordas
Start: 04. 06. 2019 - 9:00
End: 07. 06. 2019 - 17:00
Language: EN (Translation: Yes )
Type: Professionals
Price: € 1 000

Information:

Practical course.

4-day practical course.

The maximum of students is 10.

 

This course is for pastry students and professionals who want to learn how to design their own recipes using the B·Concept method.Over 4 days, the students learn, step-by-step, how to create different pastry textures. It is a dynamic course which combinestheory concepts (technology of ingredients, techniques, proces- ses, reactions and physiochemical phenomena) with practice.

 

On the course you will learn:

  • How to formulate creamy, aerated and geli-ed textures from scratch using the B·Concept method.
  • How to balance and stabilise the recipes to giveoptimum results and shelf life.
  • How to adapt the recipes to the needs of the chef and consumer: food intolerances, lifestyle, production needs, costs…
  • What are some new key ingredients in pastry.
  • What are texture creating techniques.
  • How to make 6 entremets and petit gateaux with different textures and flavours, adapted to the consumers’ needs.
  • How to analyse textures in relation to: flavour profile, structure, sweetness or perception of fat.

With: Jordi Bordas

Jordi Bordas is a pastry chef who is revolutionizing the pastry field. After becoming the World Pastry Champion at Sirha – Lyon in 2011, Jordi Bordas started to investigate and develop new recipes. This intense work led him to present the B·Concept, his own method to create from scratch healthier, lighter and tastier recipes, at 2014 Barcelona Gastronomic Forum. In 2015, he opened a pastry school in Viladecans, a space devoted to R&D of new pastry products, as well as teaching pastry students and professionals. Thanks to his passion and his innovative view, he has developed together with Soft-Euro company the B·Pro software, designed to manage recipes and work spaces efficiently. Currently, Jordi is travelling around the world as the global ambassador of Felchlin, a company which produces chocolate, and Ravifruit, which produces fruit purees. In the courses and demonstrations that he gives, the participants learn how to use these high-quality ingredients through B·Concept method.
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