Josu Oloste

Mondragón Personally I was very pleased of course , with the certainty of time well spent and very profitable acquisition of knowledge , and incidentally meet a great person , both human and professionally.

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Jose Mari Unanue

The pastry Unanue Beasain The course that I realized I found very interesting for a pastry chef like me who has no idea of ice cream shop , because the finish had a clear idea that the ice cream shop is more than just use a book of formulas provided by a supplier. I think a pastry chef could prepare ice cream as a hobby, simply . Returning to the course itself, I also found it pleasant to be reduced…

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