Jordi Bordas has been at the Olivier Bajard school giving a three-day course (26, 27 and 28 October) on his unique B·Concept method, which advocates healthier and light creations that emphasize the flavor of the star ingredients through highly efficient work processes. A course that will be given again in mid-November in his classroom in Barcelona, and which has already sold out.
The pastry chef elaborated a collection of classic products of the house such as cheesecake, taking the main inputs of the method as a starting point: intensity of flavor, sweetness perception, total solids, fat, calories and texture. From here, the 11 students had the opportunity to make six meringues with different sweeteners, as well as creams and compotes by trying various ways of working and different ingredients, since “you can only learn from small experiences.”
Bordas describes his experience at Bajard as very satisfactory. “In a school with such a high level, students are eager to learn and working like that is very easy.”