Jordi Butrón Reflects on Pioneering Dessert Restaurant and Pastry School

Jordi Butrón, the visionary creator of the world's first dessert restaurant and founder of the esteemed Espai Sucre school, recently shared his insights on the evolution of restaurant pastry-making in Spain. Butrón, who prefers the title 'restaurant pastry chef' over 'sweet cook,' has been a trailblazer in the field, pushing boundaries and challenging established norms.

In a recent announcement, Butrón revealed that the Espai Sucre school will be closing its doors in July due to health reasons. As he reflects on his role as a teacher, Butrón laments the lack of memory among young people regarding key figures in their disciplines. He stresses the importance of recognizing and learning from the pioneers who have shaped the industry.

Butrón's approach to pastry-making is rooted in creativity with a method, which he imparts to his students at Espai Sucre. This contrasts with the more free-spirited creativity exemplified by chefs like Pierre Gagnaire and Jean Luc Figueras, with whom Butrón has worked. He raises the question of whether one should choose 'punctual magic' or 'constant method' in their culinary pursuits. As a teacher, Butrón opts for the constant method, but as a diner, he appreciates the magic.

On a personal note, Butrón shares his experience with undergoing surgery for morbid obesity, which he says did not cause him major problems. He is critical of the ephemeral trends in pastry and the constant need for novelty, advocating for a more grounded approach that values substance over fleeting fads.

Why this matters: Jordi Butrón's reflections shed light on the evolution of restaurant pastry-making in Spain and the role of pioneering figures in shaping the industry. His insights highlight the tension between creativity and method, and the importance of recognizing and learning from the trailblazers who have paved the way for future generations of pastry chefs.

As Butrón prepares to close the doors of Espai Sucre, his legacy as a pioneer in the world of dessert restaurants and pastry education remains intact. His contributions have helped to elevate the art of pastry-making in Spain and beyond, inspiring a new generation of chefs to push the boundaries of creativity while maintaining a strong foundation in technique and method. "As a teacher, I choose the constant method, but as a diner, I prefer the magic," Butrón muses, encapsulating the delicate balance that defines his approach to pastry-making.

Key Takeaways

• Jordi Butrón, founder of Espai Sucre, to close school due to health reasons.
• Butrón advocates for recognizing pioneers who shaped the pastry industry.
• Butrón's approach balances creativity and method, unlike free-spirited chefs.
• Butrón underwent surgery for morbid obesity, criticizes ephemeral pastry trends.
• Butrón's legacy as a pioneer in dessert restaurants and pastry education.