THE TEAM

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 the chocolate maker Entrelagos and Sosa Ingredients, Maria has exquisite taste when it comes to designing and laying out all the training materials you will find in our courses, and even all the illustrations for our products.

She is talented and hardworking, and her desire to develop professionally has led her to also manage international courses, the training calendar, and the school's more corporate issues. She spreads good vibes wherever she goes and is always willing to lend a hand to anyone who needs it. Without a doubt, she is a must-have on the team.

With a background in administration and finance, Puri has proven herself throughout her professional career to be a loyal and committed member of every project she has worked on. She joined Jordi Bordas about five years ago, and since then, mornings have been happier and more fun. She loves numbers, emails, and phone calls, but above all, she loves people. She is always there to support her colleagues in whatever they need and to assist students with her warmest smile.

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.

Thanks to her scientific background and talent for sweet creations, Pam has quickly become a key member of Jordi Bordas' team, joining the R&D&I department and coordinating the department's work.

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

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.

Graduated in Education and Psychology from the University of Miami, Kass is passionate about communication and the power of well-crafted ideas. She currently coordinates and supports various communication projects, including social media and email marketing, participating both in the planning and in the concrete development of each initiative. Her constant curiosity drives her to always find the most effective and honest way to convey every message.

Beyond her sensitivity and attention to language, Kass brings discipline, a broad strategic vision, and an exceptional ability to manage projects. She excels at turning ideas into clear, actionable processes and naturally understands the rhythm, timing, and needs of each phase of the workflow. It is a true pleasure to work with Kass each day and to experience her collaborative spirit and enthusiasm for the project.