Marc Balaguer has always been fascinated by the technology that is hidden behind any sweet preparation. For this reason, he has dedicated a large part of his professional life to the study of ingredients, to understand how they affect recipes and what their function is.
Throughout his career he has worked alongside great chefs such as Carles Mampel, Oriol Balaguer, and Christian Escribà, and has been proclaimed Best Young Pastry Chef in Spain Delité in 2015 and runner-up in the 2018 ice cream world. He is currently dedicated to training and consulting .
Featured in so good #29