The two-day Panettone Masterclass at La Chef Levi was successfully completed, featuring the Spanish Chef  Jose Romero Barranco, one of the leading Panettone creators worldwide. Professional pastry chefs from across Greece had the opportunity to experience firsthand Chef Romero’s technique, philosophy, and authentic approach to traditional Italian Panettone.

Who is the Spanish Chef who collaborated with La Chef Levi

With more than 12 years dedicated to the craft of Panettone, Jose Romero Barranco has played a key role in elevating Spain’s presence on the international high-pastry scene. A graduate of the Pastry School of Barcelona with deep expertise in natural sourdough, he has earned top distinctions in global competitions.

In 2023, as team leader, he led Spain to major recognition at the World Panettone Championship in Verona, winning 2nd place in Chocolate Panettone and 3rd place in Classic Panettone, leaving his mark on the international stage.

He is also the author of the specialized book Remember 28°C and conducts international seminars, sharing his philosophy with pastry chefs and enthusiasts around the world.

What was taught during the two-day seminar

Jose Romero Barranco presented each stage of the process with absolute precision—from theory and natural sourdough maintenance to preparation, kneading, shaping, and finally proper baking. The Chef prepared for the seminar days in advance, bringing his own natural sourdough from Spain, which he used live during the practical sessions, explaining step-by-step how to manage it correctly.

For two days, participants followed in detail how an authentic Panettone is created, gaining hands-on understanding of the importance of temperature, technique, and patience. With methodical structure and clear guidance, the Chef simplified a complex process, making it both understandable and applicable for everyone.

The Chef’s personal approach

Before the practical session in the workshop, Jose Romero took the time to get to know each participant individually. With simplicity and a collaborative spirit, he listened to their experiences, answered technical questions, and shared valuable tips that can be immediately applied in their professional daily practice.

The Masterclass’s outcome

An interactive experience where everyone actively participated in all stages of the process. Under Chef Romero’s guidance, participants tested their skills, resolved questions, dared to make mistakes, and observed firsthand how a demanding technique develops when applied correctly. And of course, the final results rewarded them — in texture, flavor, aroma, and more.

During the two-day seminar, the following recipes were taught:

  • Classic Panettone with candied fruits

  • Chocolate Panettone

  • Colomba with Chocolate & Orange

  • Maritozzo

  • Techniques for Glazes, Candied Fruit, and Sugar

The Value of Panettone Today: An Emerging Trend

Panettone is now emerging as one of the most dynamic products in modern pastry. As Chef Romero noted, demand in Spain has skyrocketed over the past decade, a trend expected to follow in Greece in the coming years.

Deep knowledge of natural sourdough, new techniques, and product variations has become an essential skill set for every modern professional pastry chef and baker.

The La Chef Levi Masterclass covered the full spectrum: from theoretical foundations to hands-on practice and tasting.

What Chef Jose Romero Said About La Chef Levi

At the conclusion of the two-day seminar, the Chef shared his experience of coming to Thessaloniki and Greece to share the craft that sets him apart.

I take something from every seminar, and that’s what I love about the process. I met warm-hearted people and professionals with true passion. La Chef Levi’s School was more than just a teaching space; it was an environment of inspiration, hospitality, and genuine love for gastronomy.

The Importance of Collaborating with International Experts

On behalf of La Chef Levi Culinary-Pastry School, the CEO Jack Levi emphasized the importance of such collaborations with internationally renowned figures.

Collaborating with experts in the field who possess such extensive experience is particularly valuable. These seminars benefit not only students and graduates but also the wider pastry community in the country. Chef Romero generously shared his knowledge and expertise. A true teacher and a friend.

Handmade Panettone is a product of high quality, unique technique, and significant commercial value. The Panettone Masterclass at La Chef Levi offered professionals a comprehensive experience covering all aspects of its preparation, guided by one of the world’s top creators.

Stay tuned for the next innovative Masterclasses at La Chef Levi. Always under the signature of Greece’s first private School of Gastronomy, with over 35 years of experience.

¡Hasta luego Chef! 

Equipment Sponsors: Araven, Deals S.A, Bakeshop.gr, Clivanexport

Masterclass Accommodation Sponsor: Capsis Hotel Thesasaloniki