The young EPGB professor, Alberto Barrero, has a brilliant background in results despite his young age. Perhaps where he has most stood out and has made his talent public is in the manipulation of chocolate, with brilliant proposals every Easter season. But his eagerness for research and technique led him to perfect his skills in other pastry specialties such as baked goods or pastries. Also, his familiarity with new technologies has led him to make different incursions in multidisciplinary proposals with pastry always as the protagonist.
I love getting my hands dirty … Having good raw material close by, enjoying it, knowing how to squeeze it to the fullest, and being able to treat with love, is a privilege to me
Featured in so good #19