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Jordi Puigvert
November 23, 2023
Jordi Puigvert
So cool..magazine is born, the new international avant-garde ice cream magazine
April 18, 2023
Jordi Puigvert
Ten essential books on pastry, chocolate, and bakery that remain as relevant as ever
January 10, 2023
Jordi Puigvert
How to lighten a praliné dessert using five technological ingredients according to Jordi Puigvert
May 22, 2020
Jordi Puigvert
Jordi Puigvert: “Evolution has meant a before and after in my professional career”
September 26, 2019
Jordi Puigvert
Jordi Puigvert reveals techniques and textures for desserts in the Netherlands
February 13, 2019
Jordi Puigvert
Jordi Puigvert teaches formulation bases for ice cream pastry in Greece
January 8, 2018
Jordi Puigvert
Twelve top pastry chefs will visit Hangar 78 during the first half of 2018
