Jordi GuillemAdvisory chef, Tarragona, Spain
"I’m most creative as a pastry chef. You can play with tastes, colours, and textures. It’s more difficult and interesting."
Jordi Guillem has a wide experience as chef and he advices the best restaurants using all his knowledge. "The creative process is very important to create a new menu. The experience must be unique." That creative process is very precise. "I start with developing the techniques, because for me, science is progress. Only after I have perfected the techniques can I turn them into dishes using the best, local ingredients. They are both just as important, I think."
"The advantage of Debic is reliability, product consistency, and innovation. Debic creams and butters always have that stability; they always come out perfectly."
By Jordi, with Debic, for you