The prestigious Copa Maya, Continental Latin American selection for the Coupe du Monde de la Patisserie has ended the last February.
After the national selections in Latin America and Central America, six qualified countries have competed in Sirha Mexico. They tried to reach the podium in order to participate to the Final which will occur on January 2017 during Sirha in Lyon, France. Emblematic and international contest, the Copa Maya showcases magnificently the know-how of Latin America pastry. Laurent Troublé presided this year over the Organizing Committee and Maria Teresa Ramirez Degollado was is the Honorary President of the contest.
By team of two, one chocolate expert and one sugar expert, candidates had 6 hours to produce their pastry creations: Fruit entremets and plates served desserts including chocolate. They also had to provide two artistic pieces in chocolate and hot sugar.
At the end of the contest, the jury, presided by Gabriel Paillasson, founder of the Coupe du Monde de la Patisserie, has the opportunity to taste and mark the creations.
Only the top three teams will be allowed to participate in the Grand Finale of the Coupe du Monde de la Patisserie in January 2017, where they will be compete against the best pastry Chefs from the other continental selection events. Two prizes have also been awarded for non-winning teams: “Chocolate Prize” and “Sugar Prize”, based on presentation of the artistic pieces.