Beatriz Echeverría
Beatriz Echeverría, who holds a Degree in Journalism and History from Boston University and a doctorate in History from the London School of Economics, changed course in 2007 and decided to devote her life to her true vocation: cooking. Having spent half her life abroad, Beatriz returned to Madrid to form La Cocina de Babette, a project in which she has invested all the knowledge accumulated during long years of studying and practising as a self-taught cook.
Her passion for artisan bread drew her into culinary worlds less known in Spain, such as seaweeds and raw food, a form of food preparion that does not involve any heat. With La cocina de Babette, Beatriz seeks to aid students to understand and enjoy other culinary options. The approach is centred on incorporating into one's diet ingredients that possess a notable nutitional and gastronomic value, such as fermented foods, sprouts and artisan bread, the living heart of the school.
Fierce reader of culinary literature and an indefatigable student and researcher, Beatriz is also involved in writing the handbooks of Babette, which will be soon published by Mandala Ediciones.
