After an intense day of competition, Chile confectioner crowned best Latin American country in the Copa Maya 2018
After an intense day of competition, Chile the team of Hans Alexis Ovando David candidate in the field of chocolate and Gustavo Saéz candidate in the field of sugar, won the Maya Cup 2018, the last step before going to the end of the Coupe du Monde de la Pâtisserie on January 28, 2018, in Lyon, France.
A unique competition that requires deep concentration, strong commitment, extreme rigor and precision, the Maya Cup 2018, Latin American contest selection for the world’s most prestigious pastry, just reward Chile as the best pastry nation in Latin America.
Hans Ovando Alexis David Hans Ovando SA, Barcelona and Gustavo Saéz of Restaurant 99, Santiago received the coveted trophy hand Paillasson Gabriel, creator of the contest, on April 11 in Mexico City. After 6 hours of arduous battles, these young chefs presented their creations to the jury pastry and Luis Robledo, president of honor.
Thanks to its performance with great passion and creativity, Hans Ovando Alexis David and Gustavo Saéz have urged Chile to stage international bakery and have earned their ticket to the final in January in Lyon during the Sirha fair.
Two other countries join the race to Lyon
Ariel Gravano in the area of chocolatier and Jorge Luis Garcia in the field of sugar have also achieved outstanding performance and lead Argentina to second place on the podium.
Mexico finished in 3rd place thanks to the creativity and technical skills of its competitor in chocolate Francisco Vazquez and Victor Riviera contestant sugar.
These 3 Latin American countries join the 5 countries that are already qualified in Lyon (France) for the World Cup of Pâtisserie Finale: Italy, Japan, South Korea, UK and US. UU.
Wild card Brazil, Thanks !!
30 Coupe du Monde years of Pâtisserie
To mark the end of the contest on January 28, 2019, the Coupe du Monde de la Pâtisserie will celebrate its 30th anniversary. Created in 1989 by Gabriel Paillasson, the Coupe du Monde de la Pâtisserie exhibits excellence and creativity of the Pastry Art and highlights the latest trends and techniques in the world confectioner. The contest requires extreme coordination as it is an exercise in team among pastry chefs working in different materials specialist chocolate and sugar specialist.
Teamwork will be even harder for the final step as teams include a third player, the specialist on ice, who will have to create desserts of ice and artistic pieces in harmony with the artistic work of their counterparts in chocolate and sugar.
For the contestants, the human adventure continues, as all join the international family of exceptional and Coupe du Monde de la Pâtisserie.
Coupe du Monde de Pâtisserie
The “grand finale” Coupe du Monde of the Pâtisserie is held every two years in Lyon (France), and runs parallel to Sirha Lyon, the International Exhibition of Catering and Food Service. This prestigious competition has become the main event of pastry around the world. He faces teams from around the world made by an expert in chocolate, a pastry chef and a specialist on ice. They realize in the eyes of a jury and passionate following, a creative performance that combines taste and artistic talent. The next edition of the Coupe du Monde dela end of Pâtisserie will take place on 27 and 28 January 2019 and on this occasion will celebrate its 30th anniversary.
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