Professor at the Culinary Institute of Barcelona (CIB), Callebaut ambassador, and recognized in international competitions, Jordi Farrés is one of the great experts on the creative possibilities of chocolate in Spain. His proposals often combine innovation, business acumen, and clear flavors. In addition, Farrés imprints a fresh, vitalist, and carefree image to contemporary pastry. He is also a member of the Colectivo 21 Brix that gathers different Spanish pastry chefs.
“The stimulating thing about a project of these characteristics is to see to what extent the creativity of a chef when designing a dessert can also be applied in the preparation of a liqueur”
“The stimulating thing about a project of these characteristics is to see to what extent the creativity of a chef when designing a dessert can also be applied in the preparation of a liqueur”
Featured in so good #26
