B·Concept Pastry and Formulation Course

Carola Banyuls | Madrid, España The B·Concept course is highly recommended! It is not compared to any other, since it is not only learning how to make a healthier pastry, but also creating a recipe from scratch. Now, I understand how many work things, including what role different ingredients play, emulsions, the ability to not mask flavors, how to get down to sweetness, or how not to have syneresis. The whole team is exceptional and super friendly, you learn a lot and I think it has been a super important complementary training that I was missing. Again, many thanks to the whole team. It is a luxury to have made the first online promotion.

Sebastien Bernis Executive Pastry Chef Mandarin Oriental | Macau I would like to thank you for you amazing training program, I have been working in pastry for 20 years and the B·Concept pastry course it's the most interesting program I joined, it's answered my questions to identify and found the solution to my recipe by knowing the process of each step and the interaction with the products. The B·Concept method will help me to create my own recipe from the scratch.

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.

Alonso Marval Pastry chef and barista | Las Condes, Chile | @1326_pcb 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. 

Yi-Ting Huang Pastry chef and R&D and nutrition specialist | Paris, France | @eatingglab This course delves into the theory behind the ingredients we use in pastry how to find the perfect balance in recipes. It’s packed with theoretical knowledge combined with hands-on experiments. It’s so interesting to taste healthier, lighter desserts! This is a very inspiring course that can change the way you view each recipe, and it’s training that every pastry chef should take. I had a great time and learned so much.

Steffano Frizzarin Pastry chef at Aamanns Etablissement | Copenhague, Dinamarca | @sfrizzarin 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 |  @lianayab 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 |  @tosk_ 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 | @littleveganartisan 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.

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.

Alina Livshits | Russia Dear Jordi and the Team! Thank you for this huge work you've done creating this course! Thought my every day work is leading pastry r&d department and creating new recipes (vegan, sucrose free etc), the course was highly useful. There were lots new information, and things I already knew (but was happy to repeat), and ideas what information I should search for more) I highly recommend this course for all: pastry chefs and home chefs, who wants to work, using not only their hands, but their heads too, knowing all about ingredients they are working with. For the pastry world newcomers, to have the right start. As this is not the first Jordi's course I've been too, for me the most interesting part was module 1. Thank you for lots of information, thoroughly collected, described, and explained! Thank you for your work, answering questions and staying in contact! Love you,

Edan Leshnick | New York, United States Hello team, my name is Edan Leshnick. I never imagined this online course could be so influential for my culinary journey. I could not have chosen for a better way to extend my knowledge and the entire Jordi Bordas team has been so professional and relentless in their strive for teaching that it was a great honor to have been able to study their philosophy. I truly believe this course is groundbreaking, not only in the way each lesson is taught, but also in the way it challenges our creative minds! Thank you very much!

Mar Medel | Cordoba, Spain | @marmedelbakery For me, doing the master B·Concept degree was a great personal challenge, since I had been working in pastry for a very short time when I signed up for the course. Although I thought that my inexperience was going to be a disadvantage, it has been the opposite, since it has actually been easier to assimilate new techniques that I imagine it would have been to change the old ways of working. The most remarkable thing is that when you finish this course, you're able to formulate your own recipes, something that I thought was unthinkable! You feel great joy when you no longer need to depend on other people's recipes or when you're able to modify a classic recipe adapting it to some food intolerance. I have no doubt in my mind that this is an indispensable course for anyone who likes and wants to understand pastry.

Daniela Lugo | Mexico The B·Concept pastry course completely changed my way of seeing and understanding pastry. From this, the possibilities of creating elaborations from scratch are endless. It allowed me to much better understand the role that each ingredient has in a preparation, and thus to be able to formulate recipes with much more respect for the main ingredient, without excess of sugars or fats that are not necessary for their stability and, furthermore, adaptable to any market. The way they explain everything and the fact that they accompany us throughout the course is admirable. I 100% recommend it to anyone with an interest in the sweet world.

Josué Cruz | Santa Cruz, Costa Rica | @elreinodelsabor.cr On a professional level, it is the best course that can be taken! It is incredible how much there is to learn and how Jordi and his team have done so much research to be able to transmit all this knowledge. The B·Concept course was something I had wanted to take for a while, and when I saw that they were going to offer it in an online format, I did not hesitate to sign up. I know very well that, many times, as pastry chefs, we ask everything to be face-to-face, but the amount of information that they have been able to collect in this online course is just brutal and, without a doubt, it is better to take it online. I highly recommend this course for all professionals who want to know the “why” of things, and who want to start formulating their own recipes. Without a doubt, it is great knowledge and I think we should all take it. Thank you very much Jordi Bordas Team!

Francisco Moreira | Brussels, Belgium | @moreirafrancisco Jordi Bordas' B·Concept course is, in my opinion, an essential complement for all professionals who seek to develop their own recipes and understand everything that happens within them. Knowing the ingredients and techniques and knowing how and when to apply them is, for me, the way to go. So more than a course, the B·Concept is the path to the future of pastry. A pastry that we want it to be, as Jordi says, healthier, lighter, and tastier!

Maria Àngels Vera Pastry Chef at a Restaurant and Dietetics and Nutrition Technician | Mallorca, Spain | @angelesvsegura I came across Jordi Bordas's B·Concept course by chance. I didn't know who he was or his background, so I researched before joining them. It was his way of talking about the future of pastry, towards a healthier, more nutritious, and accessible to all, which led me to decide. I come from traditional pastry, like the vast majority, but in recent years I wanted to opt for healthier recipes and suitable options for people with intolerances. The course allows you to be able to develop your own recipes and ideas, from scratch and thus satisfy any of yours or your client’s needs. I apply everything I have learned every day and the most important thing is to know why we should do it in a certain way. Not only is Jordi in the lead of the course, but also a whole team of trainers and technicians who accompany him. If you have any doubt, they solve it effectively and efficiently, since they are an accessible team that offers you everything they know, without restrictions. Now, I am able to create my own pastry without depending on recipes. I can adapt them to any intolerance or belief. I 100% recommend this course; whether or not you have knowledge in pastry. After this course, you will have all the necessary tools at your fingertips; to be free to create your own elaborations. I just want to say THANK YOU!!!

Tamara Viñas | Algeciras, España Hello, I am Tamara Viñas, I have a diploma in French pastry at Le Cordon Bleu in Madrid. I have my own website, called “Pastelería Para Todos” where I teach online courses. Currently, I have just completed the first edition of the Jordi Bordas and his B·Concept method online and extended course. Until now, I did not know how to prepare my own recipes adapting them to the needs of each person, something that is very important to me because this is one of the fundamental pillars of my website. There is a recipe adapted to each person. During the course, we work on the formulation of each recipe to know what impact the water will have on it or how it behaves in each preparation and what it brings us. I never thought that water would be so important in a pastry elaboration. In this course, you have to study a lot because a lot of information is shared. It is quite comfortable because you can advance at your own pace and always knowing that Jordi's team is one click away, since at any time you can go to them. It is a training that I recommend 100% to be able to fly on your own, make your own pastry and not depend on a recipe that you think does not satisfy all your needs.

Gary Wong | Hong Kong | @GW_PastryChef B·Concept is the core and essence of the future in our industry. It explores skills and techniques to help us change and adapt our recipes to our needs, whether it is for special diets or for correcting shortcomings in our traditional formulas. It teaches us how to create these formulas from scratch and educates us in detail on the science behind each process we use. And if there are questions or needs, the B·Concept team is readily available to offer answers via a discussion forum. Furthermore, the extended online timetable of the course is desirable for such a massive amount of knowledge to be taught. The course material is technical and unique, and needs time to be understood. As for the quality of the contents: texts are well written, videos and demos are easy to follow, and the platform is trouble-free to navigate. And the most important thing of all: the B·Concept method really works! B·Concept is the result of a great vision, and what must have been years of research and development by Chef Jordi Bordas and his team. I am thrilled to have had the opportunity to be educated by the B·Concept team. And, as a veteran Pastry Chef, I would highly recommend it to anyone looking to learn about what is to come in the future of our industry.

Ana Izquierdo Biologist and professor | Madrid, Spain | @borntotangle Professionalism, good work, teamwork, knowledge based on the long experience and trajectory with the B·Concept, humility and transformation of the complex into easy during the explanations, all this is what I have experienced during these days! I have seen and experienced a parallelism between the process experienced during the course, plus the teachings and the treatment received by the whole team, and especially by Jordi. As it happens with yoga; we must trust in the process. The first day Jordi told us that "everything seemed a lot, but with the days it would be better". Indeed! It all comes down to trust. Thank you for developing and teaching the B·Concept method because a "plan B" in baking is possible. It has been a great help, especially all the knowledge gained to formulate recipes that are going to help me enjoy baking while keeping my histamine intolerance in good shape. Thanks to the whole team!