Science and Cooking
Heat and Temperature Flux in Chocolate
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filed under:
Science and Cooking
Ramon Morató (Aula Chocovic)
| When: | Sep 19, 2011 | 7:00 pm - 9:00 pm |
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| Where: | Science Center C |
| Speaker Biography: | Born in Manlleu (Barcelona) in a family that had no connections whatsoever with the world of sweet foods, Ramon Morató is one of the main exponents of "new patisserie". After completing his studies and work experience in a number of different establishments, he obtained a scholarship from the Ecole Nationale Supérieure de la Pâtisserie in Yssingeaux (France), where he discovered haute patisserie and, above all, chocolate. Ramon Morató was the first director of Aula Chocovic, Spain's only school specializing in chocolate and he continues to teach there. Teaching is in fact one of his main activities -not only in Spain, but also in Chile, Japan, the US, China and Australia. Morató's entrepreneurial spirit and desire to pass on his passion for chocolate have led him to embark on a series of adventures, some in the audiovisual world, including 50 programs for Elgourmet.com. He is also responsible for creating the product range for Cacao Sampaka in which he is a partner. |
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| Host: | Harvard School of Engineering and Applied Sciences |
| Contact: |
Christina Andujar
candujar@seas.harvard.edu |
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