THE TEAM

Adrianna Jaworska graduated from the renowned culinary school Le Cordon Bleu (Kobe, Japan) and, thanks to her hard work and determination, she received a prestigious scholarship “Hautes Etudes du Goût” – a joint scholarship of Le Cordon Bleu Paris and the University of Reims (France).

Having further obtained two postgraduate degrees in Food Studies, she has worked in pastry schools in Japan, Poland, and Spain. She also taught history of pastry and modern pastry trends at SWPS University (Poland).

Adrianna joined the Jordi Bordas’ team in 2017, and she is currently in charge of the R&D&i department, developing new products and investigating the connections between pastry and science – two fields that have much in common.

Mariona Fidalgo began studying pastry, bakery, and confectionery at a young age at Girona School of Hospitality and Tourism. Her passion for pastry and her desire to learn led her to complete her training by taking pastry and chocolate courses with renowned chefs such as Miquel Guarro, Enric Rovira and Jean Michel Perruchon. She did an internship at Sweets (pastry shop with Abraham Balaguer) and at the Chocolate Academy in Vic, before joining Jordi Bordas’ team in 2016. 

He became part of Jordi Bordas' team in 2016, with whom he began a new learning process, assisting him in local and international trainings.

Mariona also participated in the chocolate figures’ contest organized by the Chocolate Museum of Barcelona, finishing second two years in a row.  

In 2019, she joined the R&D&i team, developing new recipes for many of our projects.

Without even knowing it yet, Inés began her pastry career when she studied architecture and art history. Her technical and artistic training, added to her subsequent training as a pastry chef at the Hoffman Pastry School in Barcelona, made Inés an exceptional profile.

After working in various renowned pastry shops such as La Pastisseria de Barcelona and Santacreu (Viladecans), Inés joined Jordi Bordas’ team since our project very first started, witnessing first-hand the birth of the B·Concept method, and enthusiastically supporting it during its various stages.

Currently, she is responsible for preparing and reviewing all the educational materials for the courses and for making sure every semicolon is where it needs to be. Her impeccable work ethic and her ability to transform complex recipes and processes into easy, understandable texts, makes her an essential piece within the team.

Trained in interior design at the renowned Elisava school in Barcelona and with extensive experience as a graphic designer in design studios and gastronomic companies such as Entrelagos and Sosa Ingredients, Maria has an exquisite taste to design and layout all the training materials that you will find in our courses, and even all the illustrations of our products.

She is talented and hard-working, and her desire to develop professionally has led her to also manage the international courses, the training calendar and the school's corporate matters. She exudes good vibes wherever she goes and is always ready to lend a hand to anyone who needs it. Undoubtedly, a must in the team.

With an administrative and financial background, Puri has proven to be, throughout her professional career, a loyal and committed person in every project she has worked on. She landed at Jordi Bordas about 5 years ago, and since then the mornings have been more cheerful and fun. Her thing is numbers, emails and calls, but above all, people. He is always there to support his colleagues in whatever is needed and to attend to the students with the best of his smiles.

With a degree in Advertising and Public Relations and being a specialist in Digital Marketing, Júlia is responsible for creating and sharing content on all our social networks. From Instagram to YouTube, including our new Pastry & Science Telegram channel. Her ability to communicate and her passion for social interactions make Júlia a key member of our team. She knows how to transmit our values and ideas to the world with honesty and transparency. We love her entrepreneurial spirit and proactive attitude, making every day a new opportunity to discover and share a detail about our history.

Graduated in Culinary and Gastronomic Sciences and with a masters in Hotel Management and Catering Companies, Pamela (or "Pam" to us) is a true pastry fan, especially of the science behind it. She has an extensive professional history, from the pastry shop Escribà, to the Torres brothers' kitchen, or the workspace Wonder Cookies.

This year, she has landed in the Jordi Bordas school thanks to her scientific profile and talent for sweet creations. Pam has quickly transformed into a key piece in the Jordi Bordas puzzle, moving on to form part of the Research and Development team. 

Currently, Pam investigates ingredients and techniques and develops new pastry recipes with the B·Concept method.

Jaume Vidal began his career studying pastry in the School of Hostelry and Tourism of Girona. At only 16 years old, he began working in a pastry shop in Santa Coloma de Farners, where he learned all the bases of traditional pastry and, subsequently, completed his studies in the Hoffman School.

In 2020, he completed his internship in Santacreu, our pastry shop located in Viladecans and, very quickly, became the manager of the very same workshop, demonstrating all of his abilities in pastry and bakery. Parallel to this, Jaume also participated in the Best Coca of San Juan of Catalunya contest, and was awarded first place for his custard and pine nut brioche coca.

We're very happy that he has become part of the Jordi Bordas team this year, beginning a new learning process, and assisting in all of our on-site and international courses. His eagerness to discover new things and his thirst for knowledge and understanding new concepts transform him into a vital piece that perfectly compliments the research team.

Ramón has an innate sensitivity to tell stories with his camera and to transmit his client’s essence. His extensive experience making audiovisual content for various projects, together with his unique perception and creative talent, has made this great professional a master pillar of Jordi Bordas’ team.

He is the person making sure that the recordings for the Online Pastry School and the live webinars are of the highest quality; always managing cameras, lights, and sound to perfection.

With a degree in Financial Administation, Fathia Mansour began her first job as administrative assistant in Jordi Bordas only five months ago. 

. Fathia is disciplined, determined and shows us day in, day out how excited she is to learn more about the financial world. She throws herself into any and all activities related to accounting and invoicing, both with clients as well as with suppliers.

She's here to provide support for whatever the company may need, especially to Puri. It is an honor to work with Fathia and enjoy her excitement and enthusiasm for her work.