Jordi Puigvert in Cyprus

The top Spanish confectioner Jordi Puigvert in Cyprus on 10 & 11 April

The distinguished Spanish pastry chef Jordi Puigvert visits Cyprus for the first time on 10 & 11 April 2019 and presents a unique two-day training program, entitled "Frozen Desserts Formulations and Ingredients Tricks for Modern Patisserie". Molecular gastronomy meets modern confectionery and, in particular, delightful frozen sweet creations, as part of a purely technical vocational training program, which, after its highly successful first presentation in Athens, is now "traveling" to the Dali of Nicosia.

Innovative, fast and easy techniques, as well as smart solutions using new and traditional materials, are used to produce unpretentious, yet healthy, light-warmed or vegan frozen desserts, with improved textures and a longer shelf life. Well hidden pioneering secrets and tricks are revealed through a hands on experience, giving Cypriot professional pastry professionals and chefs the opportunity to learn the most up-to-date and future trends in confectionary creation. 

Jordi Puigver, thanks to his first book, EVOLUTION, has been described as a "confectioner's guru." Currently he is preparing a new edition, devoted to "Frozen Desserts"and will be published in 2020, but all the material of his new book will be presented in theory and practice in this seminar. Thus all the new and unseen secrets of modern pastry techniques recently discovered in the late 2018 by the research centers collaborating with Jordi Puigver,will be presented on 10 &11 April in Cyprus.

Today, Jordi Puigvert works as R & D Chef at Sosa Ingredients, at the company's research center in Barcelona, and is also the owner of Sweet 'n' Go, a Confectionery Advice Company, specialized in training and shows in restaurants and pastry stores all over the world. From 2006 until today, he has also worked as a Technical Consultant with demonstrations all over the world in companies such as: Michel Cluizel Chocolates, Sicoly, La Rose Noire, Riu Hotels, and as a Professor of Pastry at Escola d'Hosteleria de Girona, Barcelona Pastry School (EPGB), Le Cordon Bleu Bangkok, Basque Culinary Center.

The program will be held at Mitsios Trading (Tefkrou Anthia 70, Dali, Industrial Area) and it will be a Demonstration type of training including tasting. After completion of the program, the participants will receive a Certificate of Attendance, as well as a booklet with all the recipes prepared by the chef during the education. 

The two - day training programme, organized by Gastronomy Essentials, which specializes in the organization of professional culinary and pastry seminars in Europe, Greece and Cyprus, highlighting the value of lasting and interactive training by top F & B professionals. For more information and reservations contact  Mr. Haris Charalambides (6972444820, [email protected], www.Cucina.gr).