Presentation
The traceability of flavour
Jordi Butrón will present his approach to flavour traceability through nuances of aniseed, demonstrating how an in-depth knowledge of ingredients is fundamental to gastronomic creation. During the session, attendees will discover the practical Espaisucre method, which helps chefs to make the three key decisions in their work: selecting flavours, defining textures and organising presentations.
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