The Sweet Side of Color with Ramon Morató
Ramon believes:
“Color is essential also in pastry as it is the first impact, we need however solutions that allow for natural colors”
Ramon Morató is the first person on my podcast who is not a color expert or a designer, yet his creativity in the world of chocolate and pastry is highly inspiring. He will teach us how he uses color in his daily life, where he finds inspiration for his creations and what food trends he sees coming. We will discuss the challenges of colouring food naturally in a world that requires healthy food yet still wants to indulge. How can color innovate a bonbon, how is the world of desserts changing through our past experiences and what are important life lessons for young chefs out there?
Born in Manlleu, Barcelona into a family with no connections whatsoever to the world of confectionery, after completing his studies, Ramon Morató began his training in a number of different establishments.
He combined his studies with numerous courses offered at the school of the Barcelona Provincial Confectioners’ Association. During a period of stages at several of the best Spanish confectioners, he also went to important schools and technical centers such as ZDS Solingen, Germany and the Richard Conseil School in Lyon, France.
As the result of these years of work, his experience and his ongoing desire for innovation, he published “RAMON MORATO Chocolate”, which won the Best Cookbook in the World on the subject of Chocolate in 2007 at the distinguished Gourmand World Cookbook Awards.
More recently, in December 2016 he published the book “Four in One” together with chefs Raul Bernal, Josep Maria Ribé and Miquel Guarro, on the occasion of the celebration of the 20th anniversary of the Chocolate Academy in Barcelona.
The possibility of connecting with many professionals in different fields gave him ample knowledge of the sector and helped him to realize his passion for teaching, researching and creating products related with the world of confectionery.
In recent years, this has brought him to teach courses, seminars and conferences all over the world, as well as special endeavors such as a collaboration project with Harvard University through the Alicia Foundation.
Currently he is Creative Director for the Cacao Barry brand.
