INTERVIEWS EQUIPES - COPA MAYA 2018
 

SOMMAIRE

 

ARGENTINE CHILI EQUATEUR PEROU
BRESIL COLOMBIE MEXIQUE  



ARGENTINE


Jorge GARCIA

Candidate : Sugar

Dulcis

What made you want to become a pastry chef?

 In my childhood 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 became in a pastry chef.

Is pastry important in your country?                    Do you see an evolution at your level?


The pastry in Argentina is not yet in its heyday but thanks to the young people we are going to grow quickly.

Your top 3 pastry addresses that you particularly appreciate in your country?

  • A classic: Las Violetas (Av. Rivadavia 3899) BA
  • Modern pastry: Es Ruiz (José A. Terry 300) BA
  • Craft pastry: Dulcis (Andres Vallejos 4322) BA

 

 

Ariel GRAVANO

Candidate : Chocolate

Specialist in plate desserts

What is your favorite gesture in pastry and why?

Desserts (on the plate) and restaurant desserts. The search for balance, where you can be more playful with creations.

What made you want to become a pastry chef?

I finished my culinary career and without thinking about it I continued with the pastry career. My first job was taking out appetizers and desserts. I liked the meticulous work and the creativity this work deserve.

What would you do with this title of champion?


Continue working with the team to achieve better things for Argentina. In addition, at the local level to make the national bakery grow.

 

 

Eduardo RUIZ

President

Es Ruiz, Buenos Aires

Is pastry important in your country? Do you see an evolution at your level?

The evolution will be noticed in some years thanks to the young people that decides to venture into the bakery. It is not yet the protagonist in Argentina. Most people buy pastry products only on weekends and holidays.

What made you want to become a pastry chef?

When I was a child I used to help my father with his pastry shop. I inherited this job from my father.

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.

 

 

 BRESIL


Marcone CALAZANS

Candidate : Sugar

o

What is the biggest challenge in your job today?

My challenge is keep improving myself and building a pastry field for the future so the younger pastry cooks can look up to it.

What is the dessert of your childhood?


Hum…It got to be a mom’s desserts pie, made with flour, butter and marmelada.

Is pastry important in your country? Do you see an evolution at your level?

Yes it has been improving in the past years and I am benefiting from the evolution with more international chefs coming for demos and workshops.

 

Letitia CRUZ

Candidate : Chocolate

Sofitel Ipanema

What is your favorite gesture in pastry and why?

My favorite is working with chocolate show pieces because i like the idea that a simple product such as chocolate can be molded into endless shapes.

What made you want to become a pastry chef?

The reason I became a pastry chef was because I always like to cook, especially pastries and sweeties. At the time to choose my career I decided based on what I love to do.

What is the ingredient you don’t like to work with?

I don't care much for shortening, I would rather work with butter, but if I do not have a choice I will do my best with what is given to me.

 

Rafael BARROS

President

Opera Ganache

What is the dessert of your childhood?

From my childhood my favorite cake was a vanilla cake soaked with tres leeches syrup and dredged in flakes of coconut served cold.

What is the ingredient you don’t like to work with?

Into the pastry field the ingredient that I don't care much for it gotta to be papaya! A fresh tropical fruit.

Is pastry important in your country? Do you see an evolution at your level?

Pastry is very important in my country. Every competition that I went to, helped me bring back innovation and new techniques that I shared in my classes.

 

 

CHILI

Gustavo SAEZ

Candidate : Sugar

Current work place: 99, Santiago

What is the ingredient you don’t like to work with?

I don’t like to work ingredients that are very elaborated, like those that you can only find once a year and only at 3000 meters altitude. I like elaborated desserts and pastries, but I’m a simple person and I like simple products.

What made you want to become a pastry chef?

I come from South Chile, where there is a strong pastry culture due to the German historic influence. When I was young, my mum used to make a lot of homemade things like marmalades, or fruits cans. And she still does, because it’s part of our culture. I was naturally interested from a young age, and started to learn with her how to cook traditional pastries and prepare food for the whole family.

 Last question: What is the cake or dessert of your childhood?

Clearly the raspberry meringue cake that we've always made in my home.

 

Hans OVANDO

Candidate : Chocolate

Are you more of a fruit or chocolate person?

Well, you might be a bit of a surprise but I think that I’m more a fruit person! I like chocolate of course, but I prefer the refreshing sensation and taste you get eating a fruit.

What made you want to become a pastry chef?

For me, the art of cooking and pastry were things appealed to me from a young age. I quickly realized that cooking and pastry were key in people's happiness.

So for me, becoming a Pastry chef also meant being able to give people happiness and pleasure. And this is something that motivated me a lot and it’s still a real drivin force in my daily work.

What is the biggest challenge in your job today?

My biggest challenge today is with myself. Every day, I try to push myself forward and be better than yesterday. It’s definitely my challenge.

 

Franck DIEUDONNE

President

 

What is the ingredient you cannot live without?

Chocolate! Chocolate! Chocolate! I’m totally fond of chocolate! Yes, I do have kind of a sweet tooth!

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 textures and shapes. And at the same time it’s a very precise gesture that enables you to create exactly what you have in mind.

Last question: Who is the pastry chef who inspires you the most?

Actually there are 2 pastry Chefs that inspire me a lot, and they are both French: Michalak and Pierre Hermé. More than being good Pastry Chefs, they have a clear vision for the future of pastry.

 

 

COLOMBIE


Nancer PABON

Candidate : Sugar

o

What would you do if you had the title of champion?

I would use the title to highlight the profession in our country and work to make it recognized internationally in countries where their pastry chefs still do not dare to participate in these contests because of ignorance, taking advantage of my trips through Latin America.

Who is the pastry chef who most inspires you?


Many inspire me, but I think that everyone who is passionate about what they do should be an inspiration to those around them

What is the ingredient you can't live without?

I could not live without vanilla for its taste and aroma.


 

Jonathan NIETO

Candidate : Chocolate

Are you more of a fruit or chocolate person?


I am more a fruit person rather than a chocolate person as the fruits in my country are spectacular and unequalled.

What made you want to become a pastry chef?

I was born in a family of confectioners, it is a tradition in my family my grandfather, my parents and siblings all love and live in this profession.

What is the biggest challenge in your work?

My daily challenge in my work is to know new work methodologies, when working as a technical advisor I have the possibility of visiting many bakeries daily and that means starting from scratch in each visit.

 

Julio MOJICA

President

 Cocinarte Escuela
 de Gastronomia

What would you do if you had the title of champion?

If I were to win a pastry competition, I would continue doing the work I have been doing over the last 15 years, promote the growth of the art of baking in my country and use the title to encourage participation to this type of contest.

What made you want to become a pastry chef?

I started as a chef but my love for the arts made me change to the pastry sector as I believe there are more possibilities to mix art and be creative.

What is the biggest challenge in your job today?

The biggest challenge in my work is to create new things and to train students from my culinary school to become the best pastry chefs in my country.

 

 

 EQUATEUR

Geovanny PUZMA

Candidate : Sugar

 

What is your favorite gesture in pastry and why?

Cold pastry mixes by the combination of flavors and textures

What is the dessert of your childhood?

Vanilla-flavored cone ice cream for its concentrated flavor

 Last question: What is the ingredient you cannot live without?

Bitter chocolate in drinks, and now I am very pleased by the variety of flavors and presentation that exists in chocolate toppings

 

 

 

 MEXIQUE


Victor RIVERA

Candidate : Sugar

o

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.

What do you think makes the culinary, gastronomic, pastry success of your country?

Success is achieved by perseverance and dedication, belief in a fundamental concept, we try to change things.

Are you more of a fruit or chocolate person?

It is complicated because for me not all the flavors of the fruits are nice but if I have a good apple pie with a good vanilla cream it´s wonderful.

 

Francisco VAZQUEZ

Candidate : Chocolate

What would you do with this title of champion?

I want to continue representing my country and share what I have learned with this experience.

What made you want to become a pastry chef?

To carry out the development of recipes and pass on what has been learned over time.

Is pastry important in your country? Do you see an evolution at your level?

Not in Mexico, there is no pastry culture like in European countries, however at my level I have seen an evolution in the new generation of students.

 

 

Alejandro DIAZ

President

Nestlé, Mexico

What do you think makes the culinary, gastronomic, pastry success of your country?

Doing a culture day by day, going with the new trends and transmitting that emotion and good taste.

What would you do with this title of champion?

I want to continue working, learn, have a better job development and give support to the new generations.

What is your favorite gesture in pastry and why?

Mix, because that way we can interpret sensations and memories.

 

 

PEROU

Jenny MARCELO

Candidate : Sugar

 

What is your favourite technique?

To mix, because it is the union of all the ingredients before finishing the dessert

What is the dish of your childhood?

Millefeuille!

Last question: What's the ingredient you can't live without?

Chocolate and sugar

 

Diego AMARILLO

Candidate : Chocolate

What is your favourite technique?

Emulsion because it needs to be very accurate to get a good result.

What is the dish of your childhood?

Kekitos Marmalade

Last question: What's the ingredient you can't live without?

Chocolate, cream and sugar

 

Alina SAN ROMAN

President

 

What is your favourite technique?

To mix, because that's when all the ingredients come together.

What is the dish of your childhood?

Chocolate cake

Last question: What's the ingredient you can't live without?

Flour and eggs

 

 

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