Spain, Gurb
Teaches in:Ramon Morató
Technical advisor
The best Pastry Crafter M.M.A.P.E. 97, the top distinction in
Spanish pastry making. Ramon has published his first book "RAMON
MORATO chocolate", the result of his many years of professional
work, his experience and his constant desire for innovation, which
was awarded the prize for the World’s Best Book about Chocolate in
2007, awarded by the prestigious Gourmand World Cookbook Awards.
His passion for research and technology makes his courses
especially didactic.
Teaches in:Rubén Álvarez
Technical advisor
A graduate of the Madrid Higher College of Hostelry and Tourism. Following his years of training in some of the most prestigious cake bakeries and restaurants ion the country, in 2003 he began a new professional phase at Aula Chocovic, enabling him to discover the passionate world of chocolate. A professional non-conformist, he brings his own personal style to his work, with clear influences from other disciplines such as architecture, art, industrial design, graphics, video-making, etc.
Teaches in:Josep Maria Ribé
Technical advisor
His ability to overcome problems and his passion for chocolate led to him winning the C.A.N.J.O.P. in 2004, and the Lluisantapau Trophy for the Best Spanish Chocolatier of 2005. After finishing his studies in the prestigious Joviat Manresa hostelry college, he joined the Aula Chocovic team, involving himself in the exciting world of cocoa and chocolate and learning new technical skills day by day.
Teaches in:Philippe Vancayseele
Technical advisor
Trained as patissier-chocolatier at the Brussels Culinary Institute. He coordinates the Ambassadors Club in Belgium and gives lectures worldwide. He is appreciated for his insight and clear explanations.