Teacher at EPGB
About Jose Romero
An instructor at EPGB, he has won several Panettone competitions (Italian preparation) and is the author of the book Ideas y Recetas entre la cocina y la Pastelería. He takes what is most interesting from them and paves a new way. There are many names we could give to this segment of gastronomic creativity presented in his book: tapas, appetizers, savory pastry pieces, snacks, catering.