Individuals and entremets according to the B · Concept method

Since launching his B·Concept method, Jordi Bordas has not stopped transmitting it to all those pastry chefs who want to put aside the rigidity of the classical formula and learn to create healthier and light recipes with fewer calories and more intense flavors from scratch.

Looking ahead to 2017, the chef has prepared two courses for his school in Viladecans (Barcelona), “Entremets” and “Individuals”, for a small number of students in which formulation and balance for fruit and chocolate creams, compotes and mousses will be seen. These courses have no limits since they will be taught in various languages; “Entremets” in English, Spanish, and French, and “Individuals” in Spanish and English.

In his classroom there will be courses taught in Spanish dedicated to macarons, international desserts, classic nougat, or gluten-free pastry during the last few months of the year and the beginning of 2017.