THE TEAM

Adrianna Jaworska graduated from the renowned culinary school Le Cordon Bleu (Kobe, Japan) and, thanks to her hard work and determination,  received a prestigious scholarship “Hautes Etudes du Goût” – a joint scholarship of Le Cordon Bleu Paris and the University of Reims (France).

Having further obtained two postgraduate degrees in Food Studies, she has worked in pastry schools in Japan, Poland and Spain. She also taught the history of pastry and modern pastry trends at SWPS University (Poland).

Adrianna joined the Jordi Bordas’ team in 2017 and is currently in charge of the R&D&i department, developing new products and investigating the connections between pastry and science – two fields that have much in common.

Paula Domènech has one of the most multidisciplinary profiles among our team. Trained in psychology and advertising at international universities, on one hand, and in pastry and chocolate at prestigious schools (Hofmann, Chocolate Academy) on the other, Paula has a substantial learning and professional experience.

In 2018, she showcased her skills as a pastry assistant in the Jordi Bordas’ Pastry School and, soon after, she joined the R&D&i team. Her eagerness to discover new things and her perseverance when it comes to learning and acquiring new skills made it a perfect fit for her.

Currently, Paula is doing research in pastry ingredients and techniques, as well as developing new pastry recipes using the B · Concept method.

Having graduated with a nanoscience degree and a Master’s in chemistry, Ariadna decided to switch careers a couple years back and turn towards her true passion – pastry. She went on studying cooking at Hofmann Pastry School in Barcelona and later worked at Momade Cupcakes in Amberes, Belgium.

In 2019 she joined Jordi Bordas’ Pastry School as a pastry assistant, but her scientific profile and her undeniable talent, quickly turned her into an invaluable asset within the Jordi Bordas’ team. Soon after, she joined the R&D&I department.

Now, Ariadna is researching pastry ingredients and techniques, ever improving the processes behind pastry recipes.

Mariona Fidalgo began studying pastry, bakery and confectionery at a young age at Girona School of Hospitality and Tourism. Her passion for pastry and desire to learn led her to complete her training by taking pastry and chocolate courses with renowned chefs such as Miquel Guarro, Enric Rovira or Jean Michel Perruchon. She did an internship at Sweets (pastry shop with Abraham Balaguer) and at the Chocolate Academy in Vic, before joining Jordi Bordas’ team in 2016. Here, she began a new learning process, assisting Jordi during on-site courses and traveling with him around the world during the B · Concept trainings abroad.

Mariona also participated in the chocolate figures’ contest organized by the Chocolate Museum of Barcelona, finishing second two years in a row.  In 2019, she joined the R&D&i team, developing new recipes for various internal project.

From a very young age, Marta was interested by everything that had to do with images and the visual world: art, photography, design – anything related to telling stories by using some means of communication.

Her studies in audiovisual production and communication, together with a relentless curiosity and motivation to keep growing on the professional level, make her one of the most unique and creative profiles within the team.

Marta has been working at Jordi Bordas’ company for more than 7 years now and since the very beginning she has been Jordi´s right hand. Other than being responsible for marketing and communication, she also manages various digital projects (the website, Virtual Campus), oversees the work of the whole team and constantly brings in new ideas.

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 passing through various renowned pastry shops such as La Pastisseria de Barcelona and Santacreu (Viladecans), Inés has joined Jordi Bordas’ team from the very first days of the project, 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 training 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 text makes her an essential piece within the team.

With her administrative and financial background, all throughout her professional career, Puri has been a dedicated and committed employee in each project, in which she has been involved. She came to work at Jordi Bordas’ company three years ago and has since filled our days with more joy and energy. She deals with numbers, emails, and calls on a daily basis, but her true talent and passion is dealing with people. She is always there to support her coworkers and do whatever it takes and to best assist our students, always giving them her most genuine smile.

Trained in interior design at the renowned Elisava school in Barcelona and with extensive experience as a graphic designer (both in design studios and gastronomic companies, such as the chocolatier Entrelagos and Sosa Ingredients), Maria is one of the new additions to Jordi Bordas’ team. Talented and hard-working, with an exquisite taste for the design and layout of all the training materials for our courses, she quickly impressed all of us with her work. She is radiating good vibes wherever she goes and is always ready to give a hand to those who need it. Every company needs someone like her in their team!

Ramón has an innate sensitivity to capture stories with his camera and convey all their essence. His extensive experience making audiovisual content for various projects, together with his unique look 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, controlling the camera, lights, and sound to perfection at all times.

Doubly graduated in English Studies and Cinema and Audiovisual at the Parisian University of Sorbonne Nouvelle, Adela specialized in film editing.

Passionate about the seventh art (and homemade pastry!), she has recently joined the team with a clear mission: She edits every piece of audiovisual material for our online courses.

She thinks that the post-production room can’t miss a sweet and that a sweet always brights up your life… or our videos, in this case. Pastry and cinema? Yes, please!

We love her talent for editing and color grading, her willingness to solve any problem and her ability to achieve impossible goals.