COPA MAYA 2018 OFFICIAL PROGRAMME 1

Transcription

1 COPA MAYA 2018 OFFICIAL PROGRAMME 1

2 CONTENTS EDITORIAL BY GABRIEL PAILLASSON, Founder President of Coupe du Monde de la Pâtisserie... 4 SPONSORS... 5 INTERVIEW OF LUIS ROBLEDO President of Honor of Copa Maya SELECTION PROCESS... 7 COPA MAYA... 8 PROGRAMME... 9 THE CANDIDATES INTERVIEW OF SOFÍA CORTINA Special Pastry Consultant for Copa Maya THE JURY THE CHALLENGE MARKING CRITERIA, PRIZES AND AWARDS PALMARES ORGANIZATION COMMITTEE COUPE DU MONDE DE LA PATISSERIE FOOD SERVICE DIVISION OF GL EVENTS EXHIBITIONS cmpatisserie.com #CMPatisserie #CopaMaya 2 COPA MAYA 2018 OFFICAL PROGRAMME

3 MEXICO CITY Welcomes Copa Maya, the Latin American selection of the Coupe du Monde de la Pâtisserie 11 th April 2018, World Trade Center COPA MAYA 2018 OFFICIAL PROGRAMME 3

4 EDITORIAL Copa Maya, the Latin American selection for the Coupe du Monde de la Pâtisserie, is held every 2 years and every edition is more surprising. This third edition will welcome 7 countries that will compete with enthusiasm in a vibrant atmosphere. The contest zone has been redesigned to keep up with the latest trends: the kitchens have been created especially for the contest and allow a better visibility for the audience. The public will be able to admire even better the exceptional and high level quality of the contestants creations. The mission of Copa Maya is to represent the new Latin American pastry, expressing the full extent of its passion and beauty. The contestants will give their best, demonstrating amazing technical skills, perfect mastery and striving to create more and more emotion. We are proud to welcome you to this incredible event on April 11 th 2018 in Mexico City. The challenge is high as all participants will fight for a ticket to the Finale in Lyon (France), for only 3 places available. The Finale will offer a memorable show in 2019, because the Coupe du Monde de la Pâtisserie will celebrate its 30 th anniversary on the occasion. Enjoy the contest, and good luck for all the contestants! Gabriel PAILLASSON Founder President of Coupe du Monde de la Pâtisserie 4 COPA MAYA 2018 OFFICAL PROGRAMME

5 SPONSORS FOUNDER MAIN SPONSOR Valrhona has been the partner of flavor artisans since We believe that together we can imagine the best of chocolate. By joining Valrhona, you play a vital part in helping the world of chocolate become more sustainable. Together, - We imagine the best in selecting and growing rare cocoas to promote cocoa diversity - We imagine the best in chocolate making, widening the palette of flavors with our extensive range of high quality chocolate couvertures, bonbons, decors and chocolates for gourmets - We imagine the best in promoting and sharing gastronomy expertise through our Ecole and worldrenowned events MAIN SPONSOR Grupo Alpha is a Mexican company with 43 years of experience. We are a supplier of steel equipment and furniture solutions for various segments of the food industry, such as bakeries, restaurants, hotels, commissariats, coffee shops, ice cream shops, in Mexico and other Latin American countries. We provide a complete service that includes technical counselling, supply and assembly of equipment, technical service, training by specialized chefs and since 2006, we also offer turnkey kitchen project design. PARTNER Every day at Capfruit we explore the world in the search of natural and innovative flavors and textures, to highlight your creations and challenge your guests senses. MEMBERS Bragard is proud to work with the greatest institutions around the world. For 85 years we combine excellence with lastest cuisine trends through our expertise and thanks to our renowned partners. Bragard is honoured to collaborate with Bocuse d Or, the most prestigious gastronomy contest. We are happy to be on your side this year again to live this unique human adventure. We wish you luck in the contest. For more than 30 years, Flexipan has teamed up with Pastry Chefs allowing them to live their passion by offering the finest Baking tools. Thanks to the precision, flexibility and productivity that it provides, Flexipan is the ideal partner for Chefs to reach excellence and create their unique Signature desserts. Villeroy & Boch is member of Copa Maya, prestigious Latin American Selection for Coupe du Monde de la Pâtisserie. We are happy to collaborate with Copa Maya this year. We look forward to discover the new pastry trends and the candidates creations in our own plates. With the selected service, the contestants can perfectly stage their creations - Nicolas Luc Villeroy, Director of Tableware at Villeroy & Boch. SUPPLIER Sosa Ingredients is one of the principal manufacturer of premium ingredients for gastronomy and pastry. Currently, Sosa exports to more than 80 countries. Sosa s main objective is to constantly extent and improve the product lines, always giving the highest importance to technology and innovation. COPA MAYA 2018 OFFICIAL PROGRAMME 5

6 INTERVIEW Luis ROBLEDO President of Honor of Copa Maya 2018 Luis Robledo has over 18 years of experience as a Pastry Chef and is the owner and creator of Tout Chocolat, a chocolate shop that specializes in high quality products including bonbons, bars, pastries, ice creams and several other confections. HIS PROFESSIONAL JOURNEY: Daniel Boulud New York, Le Cirque New York, Four Seasons Hotel New York, Chocolate Academy México, Tout Chocolat Mexico City IN 3 QUESTIONS The cake / dessert of your childhood is? The Pithiviers. It is a traditional French dessert made with almond cream from the city of Pithiviers in France. The puff pastry one is the best there is. It is similar to the Galette des Rois in the northern France. What is the biggest challenge in your job today? To keep a high level of quality even with the volume of production that we have today. What do you think about the health aspect in pastry? It is a trend that just begins to become global. I believe that the impact will be strong and will grow more and more. I have no doubt about the fact that it is an opportunity to create business. I think there is now a global trend of free from sugar consumption and this opens the doors for us to explore alternative pastry products; this has led to significant growth in my country in this segment. «I think there is now a global trend of free from sugar consumption» 6 COPA MAYA 2018 OFFICAL PROGRAMME

7 SELECTION PROCESS OF THE COUPE DU MONDE DE PÂTISSERIE : 50 NATIONAL SELECTIONS 4 CONTINENTAL SELECTION ROUNDS COPA MAYA2018, Mexico, Latin America ASIAN PASTRY CUP 2018, Singapore, Asia EUROPEAN CUP 2018, Turin, Italy, Europe AFRICAN CUP 2018, Marrakech, Morocco, África THE TOP 5 The countries that feature in the Top 5 are those that achieved the best performance over the three last editions. These nations are automatically qualified to take part in the Finale. However, holding a national selection round remains mandatory for these countries. The countries that compose the Top 5 for the 2019 cycle are: United Kingdom, South Korea, United States, Japan, Italy. WILD CARDS Since its creation, the Coupe du Monde de la Pâtisserie has always sought to promote new nations on the international pastry scene. As part of this approach, the countries that distinguished themselves in a continental selection event may benefit from a Wildcard, attributed by Gabriel Paillasson. COPA MAYA 2018 OFFICIAL PROGRAMME 7

8 COPA MAYA THE LATIN AMERICAN SELECTION FOR THE COUPE DU MONDE DE LA PATISSERIE World Cup excitement starts for Pastry Chefs on April 11 th, 2018! One of 4 continental selections within a 2 year selection process, the Latin American selection of the World s most prestigious pastry contest, Copa Maya, will take place during Sirha Mexico, on April 11 th, 2018 It will carry all the symbols for excellence, courage and innovation showcased by pastry artists around the world. For Copa Maya, 7 teams of 2 pastry chefs will compete with each other in 2 different categories during 6 hours: they will demonstrate their pastry talents by using chocolate and hot sugar, to create dazzling artistic pieces and delicious desserts! Copa Maya: seven countries in the spotlight Copa Maya is a mandatory process on the selection to the Coupe du Monde de la Pâtisserie. In the wake of the respective national rounds, the 2018 edition will feature 7 countries of Latin America as follows: Argentina, Brasil, Chile, Colombia, Ecuador, Mexico and Peru. The best three teams will join the other finalists to participate in the grand Finale in Lyon, France on January 2019 as part of Sirha fair. Copa Maya s objective is also to promote the highest potential of the Latinamerican gastronomy 8 COPA MAYA 2018 OFFICAL PROGRAMME

9 PROGRAMME WEDNESDAY 11 th APRIL :30 h BEGINNING OF THE CONTEST 14:00 Beginning of the ice fruit entremets tasting 14:00 Lab 1: Chile 14:07 Lab 2: Colombia 14:14 Lab 3: Brazil 14:21 Lab 4: Mexico 14:28 Lab 5: Argentina 14:35 Lab 6: Peru 14:42 Lab 7: Ecuador 15:15 Beginning of the dessert tasting on plates 15:15 Lab 1: Chile 15:22 Lab 2: Colombia 15:29 Lab 3: Brazil 15:36 Lab 4: Mexico 15:42 Lab 5: Argentina 15:49 Lab 6: Peru 15:56 Lab 7: Ecuador 16:30 END OF THE TESTS 16:30 17:00 Marking and grades by the jury 18:00 Award ceremony COPA MAYA 2018 OFFICIAL PROGRAMME 9

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11 THE CANDIDATES ARGENTINA Ariel GRAVANO Age: 36 Escuela de pastelería profesional, Buenos Aires SPECIALTY: CHOCOLATE What is your favorite gesture in pastry and why? Definitely making desserts on a plate. The search for balance, where you can be more playful with creations. Jorge Luis GARCÍA Age: 42 Escuela de pastelería profesional, Buenos Aires SPECIALTY: SUGAR What made you want to become a pastry chef? In my childwood there was a bakery next to my house and the smell of baked products that I felt every day made me curious. That`s the reason why I decided to became a pastry chef. BRAZIL Leticia CRUZ Age: 25 Sofitel Ipanema, Rio de Janeiro SPECIALTY: CHOCOLATE What is your favorite gesture in pastry and why? I enjoy working on chocolate pieces because I love the idea of a basic product as chocolate: we can shape it in unlimited ways. Marcone CALAZANS Age: 26 Consultant, Sao Paulo SPECIALTY: SUGAR What is the ingredient you cannot live without? I definitely could not live without fresh fruits: we have so many varieties in Brazil! COPA MAYA 2018 OFFICIAL PROGRAMME 11

12 THE CANDIDATES CHILE Hans Alexis OVANDO DAVID Age: 37 Hans Ovando S.A., Barcelona SPECIALTY: CHOCOLATE What is the ingredient you cannot live without? Coffee! I m really crazy about coffee, and I mean real coffee, the one that is tasty and strong enough to wake you up! Gustavo SAÉZ Age: 30 Restaurant 99, Santiago SPECIALTY: SUGAR The cake / dessert of your childhood is? Clearly the raspberry meringue cake that we also were making at home. COLOMBIA Jonathan NIETO Age: 28 C.I. Sigra S.A., Cali SPECIALTY: CHOCOLATE The cake / dessert of your childhood is? The «millefeuille». I remember of my parents coming back from their working day with «millefeuille», and it definitely marked my childhood. Nancer PABON Age: 26 Cocinarte Escuela de Gastronomía, Cali SPECIALTY: SUGAR Are you more of a fruit or chocolate person? I prefer fruits, because in my country we have excellent and unique flavors. These fruits are spectacular and unrivalled. 12 COPA MAYA 2018 OFFICAL PROGRAMME

13 THE CANDIDATES ECUADOR Geovanny PUZMA Age: 37 República del cacao, Quito SPECIALTY: CHOCOLATE What is the ingredient you cannot live without? Bitter chocolate in drinks. Today I am very pleased to see all the variety of flavors and presentation that exists in chocolate coatings. Hugo MALDONADO Age: 30 Sueños y Sabores, Quito SPECIALTY: SUGAR What is your favorite gesture in pastry and why? My favorite gesture is streching sugar because it makes me design and manipulate the raw material easily. It shows the ability to express a feeling or a reality with the objective that the one who appreciates it wraps him up in that MEXICO Francisco VAZQUEZ Age: 43 Nougatine Académie, Mexico SPECIALTY: CHOCOLATE What is the biggest challenge in your job today? The time. Because it has a direct impact on the quality, the regularity and therefore the scope of any creation. Victor RIVIERA Age: 46 Nougatine Académie, Mexico SPECIALTY: SUGAR What is your favorite gesture in pastry and why? The most important or beautiful thing is when the oxygen enters the sugar, it s something out of reality as if it were magic. COPA MAYA 2018 OFFICIAL PROGRAMME 13

14 THE CANDIDATES PERU Diego AMARILLO ANGO Age: 37 Nova Escuela, Lima SPECIALTY: CHOCOLATE What is your favorite gesture in pastry and why? Emulsify, as it depends on the exactitude of the gest to get good results. Jenny MARCELO SANTIAGO Age: 47 Nova Escuela, Lima SPECIALTY: SUGAR The cake / dessert of your childhood is? A millefeuille stuffed with blancmange. COUPE DU MONDE DE LA PÂTISSERIE 2017 Dessert on plate, Chile 14 COPA MAYA 2018 OFFICAL PROGRAMME

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16 INTERVIEW Pastry Chef in Hotel Carlota, Mexico City «Generally every local fruit or local product is amazing» INTERVIEW WITH THE CHEF Sofía CORTINA Special pastry consultant for Copa Maya 2018 Why did you want to become a Pastry Chef? At home, I remember there were always desserts, as my mother always cooked or bought good pastries. This made me passionate about the sweet world. For me, a meal without dessert is not worthy. What is your favorite gesture in pastry? I enjoy blending. I love to see how a liquid preparation suddenly double or triple in volume. It is fun! What king of product you do not like to work with? Chocolate, because I just love to eat it. What is the biggest challenge in your job today? To avoid using sugar in my desserts, while keeping good pastry technique. For you, what makes the gastronomy/pastry success of your country? The products that we have here. Generally every local fruit or local product is amazing. What do you think about the health aspect in pastry? It is very important in our country because of the obesity, diabetes and hypertension problems, and other health issues. It is important to take care of the cuisine that we serve to our guests. As Chefs, we have to be responsible and sustainable in our way of cooking. 16 COPA MAYA 2018 OFFICAL PROGRAMME

17 THE JURY Luis ROBLEDO Age: 37 Honorary president of Copa Maya 2018 ARGENTINA Eduardo Adrián RUIZ Escuela de pastelería profesional, Buenos Aires What is the biggest challenge in your job today? The most difficult challenge is to obtain, in a daily production, products with the same quality. BRAZIL Rafael BARROS Opera Ganache, Sao Paulo What kind of product you do not like to work with? In pastry, papaya, the fresh tropical fruit, does not really retain my attention. CHILE Frank DIEUDONNÉ Brasserie Santiago What is your favorite gesture in pastry and why? In pastry, I think that my favorite gesture is poaching. This is something I really love, and I don t know exactly why. Maybe because it offers you a lot of possibilities on a textures and forms sides. And at the same time it s a very precise gesture that lead you to create exactly what you have in mind. COPA MAYA 2018 OFFICIAL PROGRAMME 17

18 THE JURY COLOMBIA Carlos DE AVILA DIAZ Hotel Marriot, Bogota What kind of product you do not like to work with? I prefer natural flavores, so I avoid working with artificial essences. ECUADOR Daniela ESPINOZA Hosteria el cano pastelería, Docente Universidad Tecnológica Equinoccial The cake / dessert of your childhood is? Dulce de higos, a traditional Ecuadorian dessert eaten at Easter, made of figs compote and panela, and served with fresh cheese. MEXICO Alejandro DIAZ Nestlé Are you more of a fruit or chocolate person? I prefer a combination of both. The chocolate brings sweeter side and the fruit comes to refresh the dessert. PERU Alina SAN ROMAN Nova Escuela, Lima What is your favorite gesture in pastry and why? To mix and blend. I love to see how different ingredients become a unique one. 18 COPA MAYA 2018 OFFICAL PROGRAMME

19 THE CHALLENGE 2 ICE FRUIT ENTREMETS FOR 8 PEOPLE WITH EQUAL COMPOSITION Covered with ice cream, ice fruit, etc. made from fruit. Free shape and decoration. 10 DESSERTS ON PLATE WITH EQUAL COMPOSITION The dessert integrates the chocolate. 1 ARTISTIC CREATION MADE OF DRAWN SUGAR With a maximum high of 125, width and depth are free style. The structure should have, as mandatory, the following technics, in balance and proportion: Fondant Drawn sugar Blown sugar 1 ARTISTIC CREATION MADE OF CHOCOLATE With a maximum height of 125 cm, width and depth are free style. The structure should have, as mandatory the following technics, in balance and proportion: Shape Sculpted Well-temperated glow element COPA MAYA 2018 OFFICIAL PROGRAMME 19

20 MARKING CRITERIA, PRIZES AND AWARDS MARKING CRITERIA TECHNICAL WORK Hygiene, punctuality, organization and dexterity TASTING 1. Ice fruit entremets: Flavour, slitting, and originality 2. Dessert on plate: Flavour, originality and respect of tradition PRIZES AND AWARDS All the candidates will be awarded a diploma and a medal. 1 st Place: 2 nd Place: 3 rd Place: Euros Euros 700 Euros Special Prizes: Chocolate Prize and Sugar Prize PRESENTATION OF THE BUFFET Artistic presentation, respect for the theme Sugar artistic creation Chocolate artistic creation The jury will not grade their own country creations. The lowest mark and the highest will not be considered. In case of a tie the total points of tasting will be considered. BONUS To distinguish the work of the team in the different areas, they can win up to 60 extra points. 20 COPA MAYA 2018 OFFICAL PROGRAMME

21 PALMARES Place ARGENTINA Jorge Luis Mariano GARCÍA WALTER ZICHERT Sugar Chocolate 2 Place MEXICO Josué Ricardo Alan Fernando OLVERA GUILLEN COCOM ANDUEZ Sugar Chocolate 3 Place CHILE Gustavo Javier Victor SAEZ TEUBER MARTÍNEZ PADILLA Sugar Chocolate Place MEXICO Erick Asti Francisco GARCÍA VÁZQUEZ GONZÁLEZ Sugar Chocolate 2 Place COLOMBIA Alersi Giovanny Stevens RODRIGUEZ SARMIENTO PENA Sugar Chocolate 3 Place ARGENTINA Jorge Luis Mariano GARCÍA WALTER ZICHERT Sugar Chocolate COPA MAYA 2018 OFFICIAL PROGRAMME 21

22 ORGANIZATION COMMITTEE Laurent TROUBLÉ Copa Maya Organization Committee President Promoter of excellence in work, Laurent Troublé has worked for more than 30 years in Mexico City. In 1988, he decided to settle in Mexico to work at Fouquet s de Paris at the Camino Real hotel. He created his first Saint Germain pastry shop in Mexico and founded his company Chocolates Laurent, l esprit du chocolat in 1999, innovating in different areas. In 2004 he was awarded the Star Diamond Award for his culinary work in Mexico and in the same year he also received the medal of the French Culinary Academy. His innovative spirit led him research. Currently, together with the National Council of Science and Technology (Conacyt), the Universidad Autónoma of México and other entities, he has made a chocolate that enhances its own effects and enters the world of health with this first product, among many others he is making. Jean-Philippe GAY Member of the International Organization Committee After starting his studies in the sport world, Jean-Philippe Gay surprisingly joined his family pastry shop in Soon, he felt attracted to artistic expression and settings. Passionate about high level competition, he participated to various national and international contests. In 1986, he was rewarded by the Meilleur Ouvrier de France title in pastry, and started sharing his knowledge around the world. He was the French team coach for the first Coupe du Monde de la Pâtisserie in 1989, and joined the Coupe du Monde de la Pâtisserie Club the same year. Since 2014, he has been responsible of the technical and regulatory organisation for the Latin American selection of Copa Maya, in Mexico City. Today he is the International Organisation Committee Vice President for Coupe du Monde de la Pâtisserie, alongside Gabriel Paillasson, the founding president. THE ORGANIZATION COMMITTEE BRINGS TOGETHER SOME OF THE BEST PROFESSIONALS IN THE PASTRY INDUSTRY: René BERMOND Carlos CORONADO Roberto HERNÁNDEZ Bruno JOLY Frédéric LANG Frederic LEJEUNE Carlos RAMIREZ Rosalba RIVERA RAMIREZ Guy SANTORO Oswaldo TAPIA Miguel VÁZQUEZ GÓMEZ 22 COPA MAYA 2018 OFFICAL PROGRAMME

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24 COUPE DU MONDE DE LA PATISSERIE THE STORY OF THE CONTEST The landmark for artistic pastry chefs Created by Gabriel Paillasson during in 1989, as part of Sirha Lyon trade show, la Coupe du Monde de la Pâtisserie was designed to show the excellence and creativity of the Art of Pastry. In the grand finale, teams of 3 chefs, compete, combining their skills to make their pastry talents shine: a pastry chef, a chocolate expert, and an ice cream specialist. They will create artistic, magnificent and delicious desserts for an extremely demanding jury, to win the most coveted prize of all: Worldwide Champion in the Pastry Art! La Coupe du Monde de la Pâtisserie, is always evolving, in the design, in the rules in the development of new trends about pastry all over the world; that is why it is really considered as a landmark event for professionals, that attract passionate public and welcomes international press. A spectacular show orchestrated with precision! This meeting is a spectacular live show, taking place in front of an enthusiastic audience, on a stage worthy of Hollywood. Pastry artists have to work meticulously, under extreme pressure and against the clock, to produce various desserts and 3 artistic pieces of ice cream, sugar and chocolate, under the scrutinous eyes of an expert jury from the participating countries. After 10 hours of cooking under loud cheering and applause, the candidates will have to send their desserts, displayed on the artistic pieces, to be tasted for the final decision of the jury. The next Coupe du Monde de la Pâtisserie Finale will take place on January 27th and 28th, 2019 in Lyon (France) and will celebrate its 30 th anniversary on this occasion. 24 COPA MAYA 2018 OFFICAL PROGRAMME

25 FOOD SERVICE DIVISION OF GL EVENTS EXHIBITIONS Copa Maya - Coupe du Monde de la Pâtisserie is one of many events organised by GL events Exhibitions Food Service Division. Managed by Marie-Odile Fondeur, the Food Service Division boasts impressive expertise in the organization of trade fairs and events addressing all types of catering. The most emblematic being the Sirha -the world s rallying point for the catering and hotel industries- and the prestigious Bocuse d Or and Coupe du Monde de la Pâtisserie, which Finale are held every two years during the Sirha in Lyon. THE NEXT EVENTS COUPE DU MONDE DE LA PATISSERIE ASIAN PASTRY CUP SINGAPORE 24 th and 25 th April 2018 EUROPEAN PASTRY CUP 2018 TURIN, ITALIA 10 th June 2018 AFRICAN CUP 2018 MARRAKECH, MOROCCO June 2018 COUPE DU MONDE DE LA PÂTISSERIE FINALE 2019 EUREXPO, LYON, France 27 th and 28 th January 2019 SIRHA 2019 EUREXPO, LYON, France 26 th to 30 th January 2019 COPA MAYA 2018 CONTACTS IN FRANCE FLORENT SUPLISSON Gastronomy Events florent.suplisson@gl-events.com LUCIA LORA APRILE Project lucia.lora-aprile@gl-events.com MARIE MONTABONEL International Sponsorship marie.montabonel@gl-events.com IN MEXICO SANDRA FLORES General Manager Tel.: (+52 55) 5563 sandra.flores@sirha-mexico.com SOFIA LARA Event Project Manager Tel sofia.lara@sirha-mexico.com cmpatisserie.com #CMPatisserie #CopaMaya Credit photo: Vera Alex, Flores Mayra, Le Fotographe Non-contractual document - RCS LYON COPA MAYA 2018 OFFICIAL PROGRAMME 25

26 THE COPA MAYA THANKS ALL ITS PARTNERS AND SPONSORS FOR THEIR SUPPORT FOUNDER MAIN SPONSOR MAIN SPONSOR PARTNER MEMBERS SUPPLIER v 26 COPA MAYA 2018 OFFICAL PROGRAMME