Gelato trends according to Jordi Puigvert
Pastry chef Jordi Puigvert tells us about his vision of sugar-free, dairy-free gelato and the clean label concept.
Jordi Puigvert Colomer
Jordi Puigvert Colomer trained in top-tier restaurants and pastry shops, gaining extensive experience that earned him a spot in the finals of the renowned "Best Restaurant Dessert" competition in 2007. Alongside his consulting work, he taught pastry making for many years at the Hospitality and Tourism School in Girona (Spain). He later created his own company, "Sweet'n Go," with the aim of spreading his vision of pastry, ice cream, and chocolate making, offering training and consulting services to pastry shops, hotels, restaurants, chocolatiers, and premium industries in the sector.
Program:
• Dairy-free gelato
• No added sugar gelato
• Clean label in gelato making
- During the class, a plated dessert, an gelato cake, and a gelato will be prepared.
For any information or clarification, please contact us at 051 650 5457 or write to info@gelatouniversity.com
* Course schedules may change if the minimum number of students is not reached or for other organizational reasons. Course confirmation will be sent via email before the start of the course. Please consult the cancellation or modification policy at https://www.gelatouniversity.com/it/chisiamo/domande-frequenti or contact us by email at info@gelatouniversity.com
