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Jose Romero

With a panettone under his arm and pivoting between cuisine and pastry

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Jose Romero Recipes

Travel lemon pie by Jose Romero

An ingenious travel dessert that the professor of the School of Pastry of Barcelona presents packed in a box. Inside, the recipient will find the ingredients of the lemon pie in nice bags, a cardboard tray, and up to two spoons for tasting.

‘Planted’ onion brioche by Jose Romero

Undoubtedly, the main advantage of this dough and of this recipe in general is its versatility, as the onion can easily be replaced by many other ingredients such as chocolate chunks, freeze-dried strawberries, nuts… Besides, this dough can be frozen either before or after being baked.

Jose Romero 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.

Nineteen candidates will compete in the I Panettone World Cup

Candidates from Italy, Switzerland, the United States, Spain, France, Japan, Portugal, and Australia will meet in November in Lugano.

The art of patience

Ten years of so good, issue 21 is now here

Yann Couvreur, Ramon Morató, and Davide Comaschi share their latest works and research alongside other chefs who celebrate the tenth anniversary of the magazine with their creativity

Culinary Art School Tijuana prepares a Master’s in Contemporary Pastry and Bakery

In October, the school specializing in culinary arts launches this master's degree in which renowned Spanish, Korean, Dutch, and Mexican pastry chefs will participate.

5 Ideas between cuisine and pastry, by Jose Romero

Jose Romero’s new book goes through simple but delicious culinary delights, without forgetting his educational vocation through numerous step-by-step instructions linked to street cuisine, to many Latin accents, and to pastry techniques used in savory proposals and in healthy and irresistible cold drinks.