$995

Jordi Bordas masterclass. Pastry course according to the B·Concept method.

Event Information

Share this event

Date and Time

Location

Location

Bakon USA

20906 Higgins Court

Torrance, CA 90501

View Map

Refund Policy

Refund Policy

Refunds up to 30 days before event

Event description

Description

Jordi Bordas is a pastry chef who is revolutionizing the pastry field. After becoming the World Pastry Champion at Sirha – Lyon in 2011, Jordi Bordas started to investigate and develop new recipes. This intense work led him to present the B·Concept, his own method to create healthier, lighter and tastier recipes from scratch at 2014 Barcelona Gastronomic Forum.

In 2015 he opened a pastry school in Viladecans, a space devoted to R&D of new pastry products as well as teaching pastry students and professionals. Thanks to his passion and his innovative approach, together with Soft-Euro company he has developed the B·Pro software, a tool designed to efficiently manage recipes and work spaces.

Currently, Jordi is travelling around the world as a global ambassador of Felchlin (Swiss chocolate manufacturer), and Ravifruit (French fruit puree manufacturer). In the courses and demonstrations that he gives, the participants learn how to use these high quality ingredients through the B·Concept method.

This course is for pastry students and professionals who want to exploit their creativity and to learn the most innovative techniques through the B·Concept. A method to create healthier, lighter and tastier recipes from the scratch.

Theory with practical examples (the course is based on theoretical explanations and observing the chef elaborating the recipes with the students’ help)

What will you learn?

  • How to create healthier, lighter and tastier recipes from scratch using the B·Concept method.
  • How to formulate recipes for gel, creamy and airy textures.
  • How to balance and stabilise the recipes to give optimum results and shelf life.
  • How to adapt the recipes to the needs of the chef and consumer: food intolerances, lifestyle, production needs, food cost…
  • What are some new key ingredients in pastry.
  • What are texture creating techniques: gelification, emulsification and aeration.
  • How to make 6 entremets and petit gateaux with different textures and flavours, adapted to the consumers’ needs.
  • How to analyse recipes in relation to: flavour profile, structure, sweetness or perception of fat.

What is the course about?

Over 4 days, the students learn, step-by-step, how to create different pastry textures. It is a dynamic course which combines theory concepts (technology of ingredients, techniques, processes, reactions and physiochemical phenomena) with practical examples.
Both the theory and practice is explained in a recipe book created by Jordi Bordas that contains over 40 different recipes, which are designed to enhance the flavours of the main ingredients and to meet chefs’ and costumers’ needs for less fat and sugar. In the recipe book you will find some gluten and lactose free products as well as vegan.

Day 1: Theory of B·Concept method – Tastings production

Day 2: Sponges and crunchies production – Gelification theory and production of gel textures

Day 3: Emulsification theory and production of creamy textures – Aeration theory and production of airy textures – Assembly

Day 4: Decorating techniques (Glazes, velvet painting, chocolate decorations, etc.) – Final buffet and photos – Product tasting

Dates: April 25 - 28, 2019 (9:00 am - 5:00 pm PST)

What to Wear

All students are required to wear a chef’s jacket, long black or khaki pants, and kitchen-safe shoes (closed-toe, non-skid, no lace-ups).

What will be Provided

All tools, equipment, and ingredients will be provided. Students will receive a full recipe book. Students will receive a certificate upon completion of the class. Lunches are included in the price of the class.

Nearest Hotels

Redac Gateway Hotel

Miyako Hybrid Hotel


TERMS AND CONDITIONS:

Full payment is required at registration to secure your place in the class. Unless paying by cash or credit card, registration will not be confirmed until payment clears. This is applicable for checks, money orders, and other payment methods.

Cancellation Policy:

A full refund (less a $30 administration fee) will be issued up to 30 days prior to the class start date. No refunds will be issued for cancellations less than 30 days prior to class start. If you choose, you can exchange your refund amount (less the $30 administration fee) for a credit that can be applied to the cost of another class within one year of cancellation. You must call or email if you choose to receive a credit. If the credit does not fully cover the cost of the new class, the student will be responsible for paying the difference.

We recommend contacting PAA to confirm enrollment before booking a trip to Los Angeles.

Share with friends

Date and Time

Location

Bakon USA

20906 Higgins Court

Torrance, CA 90501

View Map

Refund Policy

Refunds up to 30 days before event

Save This Event

Event Saved