B-Concept is a method for creating healthier, lighter and tastier recipes from scratch.
• How to create a perfect finish on entremets, petit gateaux and cakes
• How to optimize your time without giving up the look of a professional finish
• New recipes and techniques the Jordi Bordas way
After becoming the World Champion Pastry Chef at the 2011 Sirha – Lyon, Jordi Bordas started to research and develop new recipes, a work that culminated in him presenting his ‘B•Concept’ at the 2014 Gastronomic Forum in Barcelona and thus bringing his method for creating healthier, lighter, tastier recipes from scratch to the attention of pastry chefs around the globe.
An entrepreneur at heart, he opened his own school in Viladecans in 2015 dedicated to the training of pastry students and seasoned professionals and including a fully equipped R&D pastry laboratory to elaborate new pastry products.
In collaboration with the Soft-Euro company, his passion and innovative spirit have also led to the B•Pro software programme, designed to manage both recipes and work spaces efficiently.
The maximum number of participants per establishment is 2.
All places are on a first come, first served basis.
If you are booking an event more than 6 weeks in advance, a non-refundable 30% deposit is payable on registration
within 72 hours of booking, to secure your place. The balance must be paid within 6 weeks of the course date.
If you are booking an event less than 6 weeks from the event date then the full fee is payable on registration within
72 hours of booking. Your participation at the event will only be confirmed once we have received full payment.
If you cancel in writing at least 6 weeks before the event we will refund 70% of the price
(the deposit is non-refundable).
No refunds will be given for cancellations within the 6 weeks preceding the event.
Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)