Hans Ovando
Innovative, versatile and teaching skills
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Hans Ovando Articles
13 examples of the great gastronomic and aesthetic potential of travel cake
In recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.
Ten modern examples of the prominence of apple in pastry
In cocotte, hidden in the interior, gluten-free, seasoned with Calvados ... the apple is still very present in the most modern pastry dishes.
Seven signature cakes that prove the sacher will not go out of style
Tangerine, gluten-free, clock-like… Is it possible to version this great classic without losing its essence? Here are some examples.
Bee Chef Pastry School launches an International Masters in Haute Pastry
Responsible pastry, ice cream trends, viennoiserie, and gelling agents are some of the topics that will be covered in this training scheduled for the month of November.
Ten creations with berries to surprise your partner on Valentine’s Day
Strawberries, raspberries, and cherries cannot be absent on Valentine's Day. Here is our selection for a “red” February 14.
Hans Ovando: “We have a school open to the world”
Bee Chef Pastry School, with courses with students from 7 different countries, is the result of the vast experience that has been acumulated by the chef.
Manual gestures and pastry with a bite reign on our 23rd journey
Cakes presided over by finely laminated apples and other baked riches run through the latest delivery of the most international pastry leader
Bee Chef, Hans Ovando’s new pastry school, starts its engines
The center, located in Barcelona (Spain) and directed by Hans Ovando and Elena Adell, begins its journey with an attractive international summer pastry course.
Horeca Culinary School invites seven international pastry chefs in 2019
Frank Haasnoot, Nicolas Haelewyn, Marike van Beurden, Karim Bourgi, Bedros Kabranian, Martin Diez, and Hans Ovando will give master classes at one of the TOP schools in Romania.
Haute patisserie in the Rumanesa Horeca School
Hans Ovando, Diego Lozano, Marike Van Beurden, Frank Haasnoot, Nicolas Haelewyn, and Martin Diez are the chefs invited to give master classes in 2018 and 2019.
Chile wins the 2018 Copa Maya
The team, made up by Hans Ovando and Gustavo Sáez, has prevailed over the six other countries.
International Chefs in Pastry by Ann’s Training Program in Bangkok
Marike Van Beurden, Hans Ovando, Javier Guillén, and Emmanuele Forcone are some of the pastry chefs who will share techniques, knowledge, and experiences throughout 2017.
Major international chefs in Jean-Marie Auboine’s courses program
Antonio Bachour, Marc Ducobu, Davide Malizia, Christophe Morel and Hans Ovando are just some of the names featured in this high-flying academic calendar.
Four Hands, Hans Ovando and Gustaf Mabrouk
Pastry Chefs Cross the Borders begins its trajectory in Asturias in only one language: patisserie.
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