Alonso Marval

Pastry chef and barista | Las Condes, Chile

I have studied in several schools and for me this is the best pastry course I have ever done, as it teaches you how everything works in each recipe, from the molecules to the way you make an emulsion or make a mousse. If I could go back in time, without a doubt this course would be the first one I would take when entering the world of pastry, since it helps you to know how to create new unique flavors and textures, and with the option of making it much healthier and without allergens! I think this is the future of pastry. The team is incredible and there was nothing that I didn’t understand or answer me. I already have a great appreciation for how kind they were in the course and for the way they taught us.

Steffano Frizzarin

Pastry chef at Aamanns Etablissement | Copenhague, Dinamarca

I approached Jordi Bordas' B·Concept course as a pastry professional, full of doubts and questions that increased during the course. Throughout these months, Jordi and the entire team have been able to answer all my questions, giving all their knowledge clearly and exhaustively and always with a smile, because in addition to being great professionals, they are very kind people! I have learned to correct my mistakes and thanks to the tools acquired in the course I have changed my way of seeing pastry. In addition, thanks to the extensive work done with all kinds of ingredients, in my job as a pastry consultant I can formulate recipes tailored to the client.

Lia Naya

Professional pastry | Barcelona, España

I think that the B·Concept method has not only helped me to understand the mistakes I made, but also to lose the fear of taking risks with vegan recipes, without lactose, etc. This course helps you clarify and organize your ideas, in addition to giving you exceptional and fundamental knowledge to be able to improve and expand what you already knew, thus allowing you to create unique elaborations that adapt to all types of clients.

Giuseppe Toscano

Pastry chef at Tos Caffé | Bari, Italia

Taking part to the extended online B·Concept pastry course by Jordi Bordas has been definitely an astonishing experience. Thanks to the very well-organized contents, the very clear explanations in videos and many useful webinars, I’ve been able to improve my knowledge concerning food molecules, pastry techniques & dietary needs. Once you start with lessons, it’s so noticeable how Jordi and his team have a huge experience, excellent competences and skills in the pastry field. Every doubt can be solved through the discussion’s forum and through the live webinars. I absolutely feel my pastry skills are now enhanced. Moreover, now I feel more comfortable when some customers with some specific dietary needs, come to my pastry shop to buy something. Being able to create new recipes from scratch really makes you feel more powerful in your own pastry production. This course has been totally mind-blowing considering the future prospects and it’s absolutely what you’re looking for if you want to be in step with the times.

Sofia Rab

Professional pastry chef at Little Vegan Artisan | Steffisburg, Switzerland

Thank you, Jordi Bordas and your amazing Team, to create a unique and more professional way to learning modern pastry with the highest standards and health benefits. Jordi gave us simple tools and wings to fly. The course is summarized on a solid basis to understand the functionality of all the ingredients and explain through the most complete methods to create any type of recipe with the support of each step through video tutorials. It doesn’t matter if you are vegan, have a dietetic problem or are going to work with more classic recipes. The universal language of the B·Concept method gives you answers and supports you in the way you want to create your own recipes. We were all supported by your team and experts during the course and all our questions were answered and analyzed to show the best result you can achieve. Thank you from my heart to learning with you and growing in the culinary world of pastry. The most I really appreciate next to the professionalism is the kindness of this amazing team.

Nicole Benavides

Miami, United States

For me, discovering the Jordi Bordas Pastry School implied beginning to recognize that, when making a recipe, I knew and at the same time didn’t know what I was doing, it implied beginning to question everything I did and the invention of a new dream: traveling to Barcelona to take the B·Concept course. I think that the pandemic produced really unexpected facts and events, including the launch of the B · Concept Online and Extended Course. As soon as the start date of classes was announced, I didn’t hesitate to register. I think I could sum up my experience by saying that the wait was completely worth it. The details of the content are incredible and it is organized in a way that is totally understandable and entertaining. In addition, the entire team is attentive to any doubts, questions and suggestions that may arise from the students. I am grateful and satisfied to have been able to learn from the entire school team and to have fulfilled a dream in the least planned time and place.

Ana Juncal

Mexico

I’ve had the amazing opportunity to participate in the first Extended online B·Concept Pastry Course taught by Jordi Bordas and his great team of professionals. Through this course you not only understand the reasons behind everything that happens in pastry, but you also learn a different way of conceptualizing desserts. It gives you solid tools to create your own recipes from scratch and adapt them to specific diets or make their healthier versions. All this knowledge is learned through a very friendly platform, with high-quality content, videos with clear and complete explanations, etc. The live webinars and the discussion forums were very practical tools that allowed to resolve any possible doubts. The communication, from the first request for information to the very end (certificate delivery) was informative, responsive and friendly. I highly recommend taking this course. For me it was an enriching experience and a very important professional challenge. Thanks to the whole team and my course classmates.