Jordi Puigvert

April 10, 2024

Jordi Puigvert

Six techniques for the most avant-garde ice cream making

November 23, 2023

Jordi Puigvert

So cool..magazine is born, the new international avant-garde ice cream magazine

July 19, 2023

Jordi Puigvert

How to apply the false caviar technique according to Jordi Puigvert

April 18, 2023

Jordi Puigvert

Ten essential books on pastry, chocolate, and bakery that remain as relevant as ever

January 10, 2023

Jordi Puigvert

How to lighten a praliné dessert using five technological ingredients according to Jordi Puigvert

May 22, 2020

Jordi Puigvert

Jordi Puigvert: “Evolution has meant a before and after in my professional career”

May 15, 2020

Jordi Puigvert

Eight innovations that take pastry and bakery even further

September 26, 2019

Jordi Puigvert

Jordi Puigvert reveals techniques and textures for desserts in the Netherlands

February 13, 2019

Jordi Puigvert

Jordi Puigvert teaches formulation bases for ice cream pastry in Greece

August 29, 2018

Jordi Puigvert

Gellan gum applied to heat-resistant gelatins in bakery

January 8, 2018

Jordi Puigvert

Twelve top pastry chefs will visit Hangar 78 during the first half of 2018

July 5, 2017

Jordi Puigvert

13 plus 1 adjectives to define so good.. 18