Aula SOSA

TAILOR-MADE ACCOMPANIMENT AND INSPIRATION

BEYOND THE
SUPPLY OF INGREDIENTS

Tailor-made support and inspiration

In Sosa Ingredients’ commitment to offer tailor-made accompaniment and inspiration, we go beyond the simple supply of ingredients. We are committed to being a true partner for chefs and pastry chefs, providing resources and ongoing support to hone your culinary skills and keep you up to date on the latest trends.

Our objective

Provide technical support

Understanding our products

Knowledge exchange

Support the R&D&I team

Addressees

National and international distributors

Clients and
large accounts

Commercial training

Institutions and training centers

Services

Two training centers

Demonstrations
and workshops

Technical and multimedia content

Personalized advice

Aula SOSA

Navarcles

This Classroom is a new space that adds up to more than 100 demonstrations per year since 2008. It had its beginnings in Castellterçol, then in Moià and now in Navarcles – Barcelona. Our technicians facilitate the understanding of the concepts and the use of technological ingredients, bringing modern cooking and pastry making closer to all audiences.

Colonia Galobart, S/N, 08270 Navarcles, Barcelona

(+34) 938 666 111

sosa@sosa.cat

Our Chefs

Sosa Ingredients has a team of in-house chefs who are not only experts in using the brand's products, but are also available to offer demonstrations at events and food fairs worldwide.,
These chefs not only share their knowledge and techniques, but also inspire the culinary community with creativity and passion.
In addition, they offer personalized advice and resolve queries to optimize the experience with Sosa products.

Jean Sivieude

Jean has been passionate about gastronomy from an early age. He began his academic career with a scientific degree before embarking on specialized training as a pastry chef and chocolatier at two renowned French pastry institutions: Ferrandi and Christophe Michalak. His dedication and expertise set him apart in the world of pastry making.

Eduard Azauza

From an early age, Edu has been trained in the culinary art by renowned chefs in various kitchens. His versatility as a cook has developed in various sectors of the restaurant industry. In addition, his passion for different gastronomic cultures and his ability in several languages make him our link between tradition and innovation.

Guillermo Corral

Guillermo has acquired his experience in renowned restaurants such as Martín Berasategui and Ángel Pascual, as well as in banqueting houses and large hotels. With more than 10 years of experience as a technical advisor, he masters both the art of pastry and savory cuisine, thanks to his extensive culinary background.

Albert Jofre

After receiving pastry training from Eric Ortuño, Albert has built a solid career in some of the best pastry shops in Barcelona. At Sosa, he puts into practice his experience in the field of gastronomic teaching, providing training and personalized advice to our clients. His passion and knowledge are reflected in his dedication to culinary teaching.

Aula SOSA Demonstrations

Demonstrations to explain the use of our products. From traditional basics to the latest trends in gastronomy (pastry, bakery, chocolate, ice cream, sweet and savory catering, plant-based and texturization).

Predefined

Demonstrations with themes predefined by the Sosa technical team for our customers and the general public.

On-site

In workshop or demonstration format, on-site at our facilities.

Online

Recipes or demonstrations recorded and subtitled in 3-languages. Published on our Youtube channel (Sosa Ingredients). With the support of our technical team during the broadcast. They are registered in our channel so that they can be accessed at any time.

Customized

Demonstrations with themes predefined by the Sosa technical team for our customers and the general public.

On-site

The technician travels to the place of the request to carry out the demonstration. It can be in workshop or demonstration format.