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Puigvert’s techniques spread into Europe and Asia

April 30, 2014
Puigvert’s techniques spread into Europe and Asia Jordi Puigvert
Luis Concepción

Jordi Puigvert continues to champion technological ingredients and new techniques outside of Spain, thanks to his relentless demonstration marathons, masterclasses and consultancy in Europe and Asia. In the last few days he has been to Greece, the United Arab Emirates and Sinagpore showing the advantages of his approach to pastry cooking and gaining many followers. The warm reception of his book, Evolution, has been another of the key elements of his sessions, with live presentations and demonstrations of techniques for making dessert plates and cakes, coming straight from its pages.

Greece, for example, hosted one of the most perfectly orchestrated demonstrations of recent times, for their 25 best pastry chefs and other professionals from Malta and Cyprus. In the master class at the headquarters of Gastronomy Essentials, Puigvert made a presentation of Evolution and reproduced, step-by-step, several plated desserts and cakes from this book published by Vilbo Group, with the help of two excellent assistants, Fay Zagouris and Irene Nasiava.

Technical advice was combined with demonstrations in the United Arab Emirates. The Evolution author gave all kinds of advice to the teams of large hotel chains, such as Waldorf Astoria, Hilton in Ras Al Khaimah, the Marriott Marquise in Dubai, Fairmont Hotels (Dubai), Atlantis The Palm (Dubai) and H Hotel (Dubai). He also gave a great demonstration to the Culinary Guild of Abu Dhabi, for 60 chefs from hotels and restaurants in Abu Dhabi.

Finally, he participated at FHA (Food & Hotels Asia) in Singapore, between the 8th and 11th April, giving commercial demonstrations for Sicoly, the fruit purée company. Introducing new ideas and advice to clients were the focus of his work at this gastronomic fair.