{"id":121088,"date":"2025-11-26T19:07:59","date_gmt":"2025-11-26T17:07:59","guid":{"rendered":"https:\/\/lachef.gr\/uncategorized\/masterclass-panettone-me-ton-pagkosmio-protathliti-jose-romero-barranco-sti-la-chef-levi\/"},"modified":"2025-11-28T20:47:27","modified_gmt":"2025-11-28T18:47:27","slug":"masterclass-panettone-me-ton-pagkosmio-protathliti-jose-romero-barranco-sti-la-chef-levi","status":"publish","type":"post","link":"https:\/\/lachef.gr\/en\/blog\/masterclass-panettone-me-ton-pagkosmio-protathliti-jose-romero-barranco-sti-la-chef-levi\/","title":{"rendered":"Panettone Masterclass with World Champion Jose Romero Barranco at La Chef Levi"},"content":{"rendered":"
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The two-day Panettone Masterclass at La Chef Levi was successfully completed<\/strong>, featuring the Spanish Chef \u00a0<\/span><\/span>Jose<\/span> Romero<\/span> Barranco<\/span><\/span><\/a>,<\/span><\/span>\u00a0one of the leading Panettone creators worldwide. Professional pastry chefs from across Greece had the opportunity to experience firsthand Chef Romero\u2019s technique, philosophy, and authentic approach to traditional Italian Panettone.<\/p>\n

Who is the Spanish Chef who collaborated with La Chef Levi<\/strong><\/h2>\n

With more than 12 years dedicated to the craft of Panettone, Jose Romero Barranco has played a key role in elevating Spain\u2019s 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.<\/p>\n

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

He is also the author of the specialized book Remember 28\u00b0C<\/em> and conducts international seminars, sharing his philosophy with pastry chefs and enthusiasts around the world.<\/p>\n

What was taught during the two-day seminar<\/strong><\/h2>\n

Jose Romero Barranco presented each stage of the process with absolute precision\u2014from 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.<\/p>\n

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.<\/p>\n<\/div>

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The Chef\u2019s personal approach<\/strong><\/h2>\n

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.<\/p>\n

The Masterclass\u2019s outcome <\/span><\/strong><\/h2>\n

An interactive experience where everyone actively participated in all stages of the process. Under Chef Romero\u2019s 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 \u2014 in texture, flavor, aroma, and more.<\/p>\n

During the two-day seminar, the following recipes were taught:<\/p>\n