Vanilla and its gastronomic universe
The applications of vanilla in gastronomy.
Sergi Vela (born in Barcelona, 1973) began his training at the Escola de Pastisseria del Gremi de Barcelona. He then continued his training in the best patisseries in the city including Santa Gemma, Vilaplana, Comas, Baixas, Escribà and as a chocolatier in Casa Vives for 8 years. A meeting and subsequent collaboration with Torreblanca, would mark a before and after in Vela’s career. Currently, he combines his work as a teacher at the Escola d’Hoteleria i Turisme de Barcelona (EHTB) and the Chocolate Acadamy in Gurb with courses, presentations and demonstrations both nationally and internationally with the Bary Callebaut group, representing Chocovic. He also collaborates with P.C.B. creations doing demonstrations.
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