TALKS AND ARTICLES
WHAT THEY SAY ABOUT ME
TALKS
MasterChef Spain
Showcooking for Masterchef contestants. I had the opportunity to teach essential pastry techniques, chocolate tempering and restaurant desserts in the last three editions (2021, 2022, 2023).
Madrid International Pastry
“Tradition, formulation and innovation”
Madrid International Pastry 2021 (MIP). Talk at the pastry, bakery and chocolate international congress.
SS Zinemaldia
Kansha was the plated dessert inspired by the Japanese movie ‘The pursuit of perfection’ along with chef Yong Wu Nagahira of Ikigay restaurant.
Be sweet
Culture, training and mentoring within pastry. At the congress I was able to share the creative and pedagogical method of the Basque Culinary Center.
La danza de Lucía
A unique and fascinating challenge where it was possible to explore through creativity and pastry techniques a way of unifying the beauty and discipline of dance with the dancer Lucía Lacarra.
Pastry restaurant webinar
Showcooking at the Basque Culinary Center where we talk about the appropiate combination of ingredients and processes was worked on, applying essential techniques, as well as formulation and avant-garde.
ARTICLES
Dulcypas #470
Tribute to Ireland by versioning the Sticky toffee pudding with spicy and smoky aromas, such as ginger and whiskey. “The Pub” wants to evoke the moment of serving a pint of Guinness
Blanco #PR50
Collaboration with PastryRevolution Magazine featuring a pre-dessert called Miel. The flavors and textures remembers winter “Yogurt, rosemary, ginger and lemon.”
REDvolution #PR48
Collaboration with PastryRevolution Magazine featuring a plate dessert called Lips. Where red chromaticism is the protagonist. “Red currant, raspberry and Manzanilla wine.”