Presentation
ESPAISUCRE: flavour as a priority
How to answer the questions a pastry chef asks himself during the creative process.
Based on Jordi Butrón's belief that creation must be explained, this talk will focus on explaining the EspaiSucre method, a tool that helps answer three important decisions during the creative process.
These macro-decisions revolve around three main axes: flavour (choice of ingredients), texture (choice of technique) and plating (choice of arrangement).
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