2016 continues to be a very prolific year for Jordi Puigvert. The author of the book, “Evolution. Techniques and ingredients for current pastry”, published by our Vilbo group, is increasingly in demand as a technical advisor and consultant for major brands.
In his demonstrations there is always a didactic part that teaches how to use cutting-edge pastry products to reduce levels of sugar and fat, or how to make desserts suitable for users with different food intolerances, without losing any flavor, texture or aesthetics. In other words, introducing new and advantageous ingredients, simplifying processes, and increasing benefits and applications of each ingredient to optimize the technical side of pastry.
In the last four months he has traveled all over the world. In April, he visited the FHA Singapore as R&D for Montebianco, participated in the Habemus Dulcis congress in Bolivia, and went to Dubai to do demos for Sicoly. In May, he moved to Michel Cluizel’s training center in Normandy and he still has time for a private consultancy in Switzerland dedicated to products sensitive to different types of allergies for an important catering group. In June, he did demonstrations in Stockholm and Switzerland for Michel Cluizel, Sosa, and La Rose Noire. And this month he has been invited by the Australian Patisserie Academy to carry out courses on plated desserts or creative pastry for shops. A schedule that confirms that evolutionary patisserie not only works, but also has more and more followers.