Chocolates and pralines
Applied technique and tasting of chocolates and pralines by Michel Cluizel.
Born in Olot, Jordi Puigvert studied at the School of Hospitality and Tourism in Girona. He worked in several different restaurants, among which his time in El Celler de Can Roca stands out. From there he went to Barcelona to work at the EspaiSucre dessert restaurant, followed by Abrevadero restaurant (now called Alkimia) and the Boira Group. Finally, he returned to Olot to join the restaurant Les Cols, where he has been the head pastry chef for 5 years. Here he defines his own style and vision of what a dessert should be. He is now also a teacher at the same school where a few years before he had been a student. He has started his own business, Sweet‘n Go, and travels the world working as a consultant and demonstrator for various brands such as Sosa Ingredients, Chocolates Michel Cluizel, Sicoly and La Rose Noire.
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