New techniques and ingredients in pastry
A chef in constant evolution.
Born in Catalonia, Spain, Jordi Puigvert studied at the Girona School of Hospitality and Tourism.
From the beginning he decided to work as a pastry chef in a restaurant. He worked at the El Celler de Can Roca ** restaurant in Girona, where he worked with the Roca brothers, and learned the art of recreating traditional pastry with a modern vision.
In 1999, he joined the team of Jordi Butron and Xano Saguer at the Espai Sucre in Barcelona, based on a totally new and innovative concept: the first dessert restaurant in the world, which integrates a school dedicated to creating desserts for restaurants. This was his first experience as a teacher, which would give a new direction to his career.
Jordi Puigvert worked as a teacher in different prestigious schools in Spain and the world before returning to work as a pastry chef in Michelin star restaurants such as Alkimia, in Barcelona.
In 2008, he opened his own business Sweet & Go, providing training, advice and organization of events related to professional pastry, a lifelong passion that he is willing to share with others.
In 2013 he published his book Evolution, which delves into the new ingredients of modern pastry.
Jordi Puigvert, a very close professor, will make you fall in love with pastry.
Get to know the Be Chef course in which the chef Jordi Puigvert will be your teacher.
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