The Best Professional Guide
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THE BEGINNING OF A CAREER OF
ART AND A LOT OF CHOCOLAte
We start in 2018...
Undécimo Entremets starts in 2018 in San José Costa Rica, as one of the first brands specialized in this style of pastry in the country.
Josué Muñoz with his knowledge in visual arts brings a new proposal to the national gastronomy market with the application of fluid art with applications in this avant-garde style of pastry.
'I started in the world of visual arts and graphic design, I discovered the world of entremets thanks to social networks, and when I saw them for the first time I said: I should be doing this!, and so I did, but in reality all its beauty is preserved and achieved by the study and practice of its interior, glazing is my favorite part but it is achieved thanks to everything that is behind it.''
-Josué Muñoz
Since before Undécimo existed as it is today, Josué has always specialized in the "inside-out" approach to this style of pastry, understanding that entremets react and exist as they do thanks to the physical and chemical processes of their ingredients on the inside.
Having learned from several world-class chefs such as Ksenia Penkina, Jordi Bordas (world pastry champion), among others, who have enriched their knowledge to achieve increasingly cleaner and more amazing results to the eye, with the best pastry approach to achieve new and better flavors with each creation.
His passion led him to create Undécimo Entremets as an expression of both graphic and culinary disciplines, which over time attracted the attention of national media such as television and press.
"Entremets, a premium dessert little known in the region, take that combination to another level and in Costa Rica, the Undécimo brand is a true reflection of this."
-Periódico La Nación, Costa Rica.
LEADS TO WHAT IS TODAY
UNDECIMO ENTREMETs
With his unique way of telling his story and some of his knowledge about his passion for pastry, josue has achieved a network impact of 1 million followers on TikTok and more than 83,000 followers on Instagram, offering in-person master classes with students traveling from all over the world to Costa Rica to learn his unique style.
Likewise with online classes, she has reached many more people to whom she has imparted her knowledge of making this style of confections, teaching hundreds of students around the world about the world of entremets and all their pastry and artistic possibilities.
"The best investment is education, and the best tool is knowledge, hand in hand with creativity is what distinguishes a pastry chef within the market, it is important to never stop learning, as only in this way you expand your horizons and achieve great growth."
-Josué Muñoz
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