- USEFUL INFO
During the competition, 3 pastry chefs (an ice cream specialist, a sugar expert and a chocolate maker) join forces to take on the different challenges in their respective fields.
More than just a competition, the World Pastry Cup is a real revolution that brings the art of pastry to a whole new level. It mobilizes teams from all over the world by giving them the opportunity to present their talent, their technique and their culture.
Global pastry is today at a crossroads. More committed, more responsible, it has never been so concerned to take into account the challenges of our current society. The competition is evolving in this direction, it is adapting and acting today to significantly reduce its environmental impact. It highlights a pastry that respects nature and its specificities, and works to promote an assertive gluttony, a vector of emotions echoing the different cultural riches of our planet.
Today, more than 50 countries are participating in the national and continental selection processes for the Grand Final of the Coupe du Monde de la Pâtisserie. It will take place on January 20 and 21, 2023, during the Sirha Lyon exhibition, where the 20 selected countries will compete on the theme of “Climate Change”.
Special prize for Canada.
Coupe du Monde de la Pâtisserie 2023 detailed results
Discover all the candidates participating in the final of the 2023 World Pastry Cup:
Matías Dragún - Chocolate Candidate
Originally from Argentina, Matías Dragún has worked for more than 20 years in restaurants, bakeries and hotels, where he developed his expertise as a pastry chef, chocolatier and ice cream maker. After several years teaching pastry, he is appointed director of the Ariel Rodriguez Palacios Culinary Study Center, a position he held for almost 10 years. His career is also complemented by some great competition wins, including the award for the best innovative ice cream and 3rd place at the Gelato World Cup in 2020. He currently works in collaboration with La Birra Bar, for which he launched his own ice cream brand, Dragún, and is a pastry chef at Dragún Gelato in Miami.
At only 29 years old, Lucas Carballo teaches pastry in different renowned pastry schools in Buenos Aires. With more than 12 years of experience in the world of gastronomy, he now owns his own brand of pastry products for restaurants and shops.
Pastry chef, artist and ice sculptor, Ruben Darré is also a trainer at the Professional Pastry School in Buenos Aires and regularly takes part in fairs and events related to pastry and the art of ice sculpting to showcase his skills. At the same time, he is also in charge of the candy shop of the Pastry Workers Federation of Argentina. A keen competitor, he has already taken part in the Pastry World Cup in 2017 and 2019, and won in 2022 the Latinamerican exhibition of Artisan Gelato.
Originally from Edmonton, Jacob Pelletier worked in a variety of hotels and restaurants before becoming a chocolatier. He trained in culinary arts at NAIT and Fat Duck and Sketch in London, where he worked alongside Michelin-starred chefs, he and his wife set up their bakery Duchess Bake Shop in 2009, which earned him a nomination in 2017 for the Savour Pastry Chef of the Year award. His career grew in 2018 thanks to his participation in season 2 of Le Meilleur Pâtissier - les professionnels, in France.
After studying pastry, confectionery, chocolate and ice cream in Paris, Patrick Bouilly worked for some thirty years in the fields of pastry, industry, crafts, research and development, in numerous restaurants and hotels, but also as a trainer, in France and in Canada. Since 2010, he has been teaching pastry at the Institut de tourisme et d'hôtellerie du Québec (ITHQ) in Montreal and advising many professionals wishing to create innovative desserts and other products based on chocolate or ice cream.
Travelling the world to participate in the most prestigious ice carving competitions, Ross Baisas has gone from Canada to Poland and also to France to share his work. For over 20 years, he has been a regular participant in the National Ice Carving Championships in Ottawa, Canada, winning multiple times both individually and as part of a team. With his last victory in 2022, the current head decorator of the Casino de Montréal likes challenges and intends to prove himself at the Grand Finale of the Pastry World Cup.
Alejandro Espinoza, a curious and creative young pastry chef, worked in several restaurants in Chile and Mexico before dedicating himself exclusively to the work of chocolate. In 2020, he embarked on a new adventure by creating his online chocolate shop, XOC Chocolate Shop, where he offers both his products for sale and masterclasses to teach students and professionals about chocolate making.
After obtaining her pastry and bakery degrees at the Argentine Institute of Gastronomy in Buenos Aires, Javiera Villegas trained as a baker-pastry-chocolate maker at the International School of Pastry Arts in Spain. At only 26 years old, she is a creative and passionate pastry chef with a wealth of experience. In 2021, she joined the Chilean national pastry team, La Roja Dulce, to accompany the candidates behind the scenes of the Pastry World Cup (recipes, preparation time, set-up, etc.).
At 13 years old, Nikolas Ibacache starts working in his neighborhood bakery, where he became the manager at the age of 18. He then went to France to study international and French pastry at École Lenôtre, from which he graduated in 2020. During the same year, he joined the national pastry team La Roja Dulce, and worked at the same time as a pastry chef at the restaurant La Mesa in Santiago. He improved his skills by attending numerous masterclass with pastry chefs such as Camila Garcia, Elizabeth Fernández, Jorge Quichel and Roberto Muñoz. In 2022, he has become head pastry chef at Pan Semilla bakery and offers at the same time his own pastries for delivery to cafeterias.
Currently a pastry-commis at the Marriott Taipei Hotel*****, Yu-Wei Xu participates in several regional and continental competitions. She won the Taiwan Cake Association's Best Chocolate Artistic Piece in 2020 and in 2022, she won the Best Plated Dessert, Best Gourmet Gelato and Silver Medal at the Asian Gelato Cup in Singapore
Specialising in the creation of artistic sugar pieces, Hsun-Han Chan is familiar with the competition having previously competed in the Asian Pastry Cup in 2018 and 2022. For the first time, he joins the Chinese Taipei national team to compete in the Grand Finale, where he hopes to shine with his teammates.
Graduated from the Bakery innovation & Management program at Taipei City University of Sciences and Technology, Yuan-Pin Chang is not a first-time participant in the Grand Finale of the Pastry World Cup. As a Taiwanese candidate in 2017, he finished in 12th place. With Chinese Taipei's third place at the 2022 Asian Pastry Cup, Yuan-Pin Chang is looking forward to using his knowledge of the competition to hope to reach the podium in 2023.
Carlos DE ÁVILA
Carlos de Ávila
Trained at Politecnico Internacional (Bogota, Colombia), Carlos de Ávila has been practising pastry for more than 10 years. After several experiences in hotels and restaurants, and some training courses to improve his skills in various disciplines (sculpture and ice carving, restaurant dessert, cupcakes…), he is now head pastry chef at the Marriott Hotel in Bogota, Colombia. He also is the owner of the pastry Vida Mía. With numerous competitions to his credit, like “la barra awards” or the “national championship of pastry”, he has also participated twice in the Copa Maya, where he won the prize for the best artistic piece in 2016 and was a jury member and team leader for Team Colombia in 2018.
With 10 years of experience in pastry, this chocolate maker with a passion for the sweet arts has, among his many professional experiences, held with several positions as pastry chef (Pasteleria Montana and Pasteleria La Mejor), Deiby Sanchez is particularly interested in pastry techniques, and has taught at several Colombian schools before opening his own, the Carame Academy, where he shares his knowledge in chocolate, confectionery and pastry.
Laura Mójica Rodriguez
At only 29 years old, Laura Mójica has already had the opportunity to participate in several international pastry competitions. Her great creativity has led her to obtain the first place in the Latinoamerican championship of gelato in 2017, in Buenos Aires. After working in different structures (hotels, restaurants, schools…) both in Colombia and abroad, she now works for DLK Restaurants, where she manages a production of pastries for 25 restaurants.
Currently executive pastry chef at the Japanese restaurant Reif Kushiyaki, Ahmed Aboubakr began his career at the Radisson S.A.S Resort and then joined at the Flamenco Beach & Resort in El Quseir as a half pastry chef de partie. In 2014, he joined the Seasons Country Club in Cairo where he progressed to the position of executive pastry chef until 2019. As a true pastry enthusiast, he perfects his skills and creations on a daily basis.
After more than 15 years of experience in different Egyptian hotels, Marzouk Marzouk has been working as a pastry chef at the Premier Romance Hotel in Hurghada, Egypt, since 2016. After a second place during the African selections in 2018 and a first participation in the Pastry World Cup in 2019, he dreams of becoming a great pastry chef and hopes to shine alongside his team during this 2023 edition.
Mortada Abdellatif est chef cuisinier artiste depuis plus de 15 ans, et s’est formé dans différents grands groupes hôteliers tels que le Sunrise Hotel ou le Sea Club Hotel. Depuis 2017, il exerce au Royal Tulip Hotel à Alexandrie, en tant qu’artiste chef cuisinier. Ambitieux et travailleur, il souhaite mettre à profit ses connaissances et compétences pour représenter, cette année, son pays à la Coupe du Monde de la Pâtisserie.
Greek by birth, Georges Kousanas left his native country to train as a pastry chef in France, alongside such great names in pastry as Bruno Montcoudiol and Arnaud Larher. After working in the kitchens of the five-star Royal Champagne Hotel, de decided to take part in the Coupe du Monde de la Pâtisserie as a Chef Trainer at the École Nationale Supérieure de la Pâtisserie.
Coming from Metz, Jérémy Massing was not predestined for pastry-making, but changed direction in 2014 when he decided to train as a pastry chef under the eye of Franck Fresson (MOF Pâtissier 2004). He has held positions in major establishments such as the Michelin-starred restaurant La Fourchette des Ducs*, the Hotel Le Prince de Galles and the Ritz Paris before passing on his passion for the profession as a trainer at the Ecole Nationale Supérieure de la Pâtisserie. When the Coupe du Monde selections were announced, he decided to follow his dream, try his luck and live this experience with his friend Georges.
Coming from Australia, Jana Lai arrived in France in 2015 where she joined the Bellouet Conseil school to use her knowledge and skills in teaching the pastry profession. Her mastery of skills in sugar and ice working has opened her doors to numerous competitions, such as the European Art Sugar Championship 2021, where she obtained the title of European vice-champion. A few months ago, she accepted a proposal to become the ice specialist for the French team.
Working alongside his parents in the family pastry shop since a young age, Jacopo Zorzi built up his experience abroad in various establishments such as Dolcetti Pastry Shop in Sydney (Australia), and Cipriani Restaurant in Abu Dhabi (United Arab Emirates). In 2016, he has become head pastry chef at Martesana, a historic pastry shop in Milan with numerous awards.
After more than 10 years of experience as a baker and then as a pastry chef, Alessandro Petito decided to open his own pastry shop Petito Pastry Shop in 2019, in Castellanza, near Varese. At the same time, he offers video courses in which he shares his technical knowledge. His participation in numerous competitions has earned him several awards, including the title of Italian runner-up and gold medal in the sugar sculpture competition at the international Sigep exhibition in 2017 and first place in the Tenzone del Panettone competition in 2020.
First Italian woman to be selected for the Pastry World Cup, Martina Brachetti, began her career as a pastry chef in the restaurant world. After working at the three-starred restaurant La Pergola*** in Rome and then at the starred restaurant La Parolina* in Trevinano, she has become head pastry chef at the luxurious five-star San Barbato Resort Spa & Golf***** in 2019, in Lavello.
Born in 1986 in Chiba, Moe Takahashi followed her childhood dream and entered a confectionery school at the end of high school. During her studies, while watching a documentary on Japanese champion Toshimi Fujimoto, she began to dream of joining the national pastry team. After working for Tadashi Yanagi and Lilien Berg in Japan, she moved to France and worked at the Délices des sens pastry shop in Lyon for a year. Back in Japan, she continued her career at the Intercontinental Tokyo Bay and, from 2022, at the Equilibre pastry shop in Tokyo.
Coming from a family of pastry chefs, it was natural for Naritoshi Suzuka to turn to pastry making and graduate from high school. He trained with chefs Takahiro Komai and Mirai Nishiyama, who won silver medals at the Pastry World Cup in 2017 and 2019 respectively. Naritoshi Suzuka participated in the Japanese national selection in 2019, where he finished in second place. He tried again in 2021 and won his place in the Grand Finale of the Pastry World Cup 2023.
Originally from Tokushima and after several successful experiences as a pastry maker in the Tokyo pastry shops The Peninsula and Ginza Marquise, Yusaku Shibata created Prism, his own pastry company in Tokushima, in 2022. At the same time, he won the Silver Medal and Tasting Award at the Top of Pâtissier competition in Asia in 2019 and the Gold Medal at the FIPGC World Trophy of Pastry Ice Cream Chocolate in 2021.
Pui TENG MUN
Jun WEI GOH
After several working experiences in the pastry and hospitality industry in some establishments such as Traders Hotel Kuala Lumpur, Hilton Kuala Lumpur and Sofitel Hotel Damansara, Charles Lim currently holds the position of Assistant Pastry Chef at the Academy of Pastry and Culinary Arts. Assistant for the Malaysian national team in 2014, Charles Lim also had the opportunity to represent his country at the Asian Pastry Cup in 2019.
Pui Teng Mun
Pui Teng Mun began her career working alongside Jean-François Arnaud (MOF) as an assistant pastry chef before joining Fonterra Malaysia, Haagen Dazs Global and then the research & development department of China Company. Since 2017, she has been an assistant pastry chef working alongside Charles Lim at the Academy of Pastry and Culinary Arts. She has had the opportunity to participate in several competitions and won 1st place in the California Raisin competition as well as the best pastry award in the same competition in 2014.
Jun Wei Goh
At only 23 years old, Jun Wei Goh has 6 years of experience and is now pastry chef at Voilà Patisserie. Alongside Ming Ai Loi and Otto Tay, winners of the 2019 Pastry World Cup and creators of Voilà Patisserie, he works to offer contemporary pastry combining quality ingredients, to revolutionise local pastry with unique and bold artisanal creations.
After having followed several training courses to become a pastry chef, Stéphane Labastide worked alongside several starred chefs and in several renowned French and international establishments such as Maison Ladurée, Alain Ducasse's Il Cortile restaurant, the Domaine Les Crayères and the Ritz Hotel. Since 2015, he has held the position of pastry chef at the Constance Le Prince Maurice Hotel*****, in Mauritius. In 2017, his work was rewarded by his victory in the Constance Pâtisserie competition, in the chocolate category.
With 20 years of experience in the pastry industry, Pravesh Gookhoola has been working as a pastry sous chef under the direction of Ajay Kurnauth, Executive Pastry Chef at the Canonnier Beachcomber Golf Resort & Spa*** since 2010. He is part of a continuous improvement process by following every year training courses with the Meilleurs Ouvriers de France who go to Mauritius with the Escoffier Institute. He participated in the South India Culinary Association (S.I.C.A.) Competition in India in 2016 and 2018, where he won the gold medal, and in the World Chef Battlefield in Malaysia in 2019, where he finished third.
Chef de partie at the Canonnier Beachcomber Golf Resort & Spa***, Mauritius, for over 12 years, Shivam Marooday has trained with renowned national and international chefs. Rewarded during several competitions and gastronomic events, he won in 2012 the Best Dessert of Africa Award and in 2018 the Young Chefs Challenge Mauritius trophy. As a committed pastry chef, Shivam Marooday is very active in the Mauritius Chef Association, whose objective is to promote the Mauritian gastronomic culture.
Abdelkader Ejjatioui started his first professional experience as soon as he graduated as a pastry chef in establishments such as the restaurant L'Entracte in El Jadida, Morocco, or the pastry shop Le Pavot in Casablanca. Before winning the African Pastry Cup in 2022, he was named the 2019 Moroccan Pastry champion in the chocolate category.
Ali Gousaid has had several successful experiences in renowned establishments in Marrakech such as the Al Fadl or the Royal Tulip Hotel. The current pastry chef of the Casa del Panno in Tangier is also a trainer and holds several masterclasses in French pastry in Morocco. Thanks to his know-how and his competitive spirit, he became Moroccan Pastry Champion in 2017, first in the sugar category and then in 2019 in the artistic piece category, before winning the African Pastry Cup in 2022.
With more than 25 years of experience in pastry, Omar Eddib has been the head pastry chef of renowned establishments such as Red's restaurant in Rabat and La Contessa del Mare pastry shop in Kénitra. After an experience in France as a pastry chef at the Mini Palais in Paris, he went back to Morocco and joined the bakery-pastry shop Sweet & Salt in Kénitra.
At the same time, his competitive spirit is illustrated at the Marocotel where he won the prize for the artistic piece in 2010 but also by representing his country at the FIPGC Trophy of Pastry Ice Cream Chocolate in 2017.
Anthony Jay SEGUBIENSE
Anthony Jay Segubiense
Graduated from the Lyceum of the Philippines University-Manila in 2017, Anthony Jay Segubiense starts as a commis at the Marriott Hotel Manila***** before becoming a pastry chef and instructor at the Philippine Academy of Pastry and Culinary Arts. Alongside Vergel Iral, a friend and sugar candidate of this Grand Finale, he won the award for the best artistic showpiece at the Asian Gelato Cup in Singapore in 2022.
Vergel Iral is one of the rising young Filipino pastry chefs, winner of the Best Artistic Showpiece at the Asian Gelato Cup in Singapore in 2022 and already a candidate for the Asian Pastry Cup in 2020. After several experiences as a pastry-commis at EDSA Shangri-La Resort Hotel***** and as a chocolatier at Marco Polo Hotel Ortigas*****, Vergel Iral has joined the Academy of Pastry and Culinary Arts of the Philippines in 2018 as a pastry chef and trainer.
After studying law, Angelica Hong changed her path and turned to the world of pastry in 2012. After several years of apprenticeship at the New World Makati Hotel***** and a position at the I'M Hotel***** in Manila, in 2017 she became an assistant pastry chef and instructor at the Academy of Pastry and Culinary Arts in the Philippines. In 2019, she won the Philippine Culinary Cup in the bread category and the Philippine selection for the Pastry Queen competition.
Kwang Man JUNG
Jeong Been KIM
Ho Yong LIM
Kwang Man Jung
Leader of the South Korean team and second place of the 2022 continental selection alongside Jeong Been Kim, Kwang Man Jung runs his own bakery in Sejong called Le Pain Chaud. At the same time, Kwang Man Jung holds responsibilities in two national associations: he is the technical guidance chairman of the Korea Bakery Association and the international relationship chairperson of the Korean Confectionery Master Craftsman Association.
Jeong Been Kim
Currently senior assistant pastry chef at Breadsack Bakery in the heart of Seongnam, Jeong Been Kim has won several awards in regional and national competitions: Bronze Medal at the Kangwon Province Pastry Cup, Gold Medal at the Seoul International Tableware Competition in the chocolate category, and the Best European Bread Award at the World Food Trend Fair.
Ho Yong Lim
Ho Yong Lim currently owns his bakery PAPANOAI Confectionery, in Suwon, and is also the Technical Guidance Chairman of the Korea Bakery Association, alongside Kwang Man Jung.
For this Pastry World Cup Finale, he intends to use his ice sculpting skills to help his team reach the top of the ranking.
Duminda SAPU ARACHCHIGE
Michael HO LAM KWAN
Martin Chiffers is an international pastry consultant and trainer and has been the head pastry chef at the Savoy in London, Address Dubai Marina in Dubai, InterContinental in Seoul and at the Grand Hyatt in Seoul. Captain of the UK team for the Pastry World Cup since 2013 and 2015, European Champion team in 2012 and 2014, Martin Chiffers is representing his country this time as a chocolate candidate for the Grand Final 2023 in Lyon.
Originally from France, it was after several years of experience, especially at the Grand Hôtel de la Reine***** in Nancy, that Nicolas decided to move to the UK in 2005. For the past 10 years, he has been working at Le Cordon Bleu culinary institute in London. At the same time, he has been able to represent his adopted country in various international competitions, such as the Pastry World Cup Finale in 2021, where he came in 4th place alongside Michael Ho Lam Kwan, with whom he hopes to become world champion this year.
Michael Ho Lam Kwan
Pastry chef at the Dorchester Hotel in London since 2021, Michael graduated from Hotel Culinary Management in Hong Kong and has over 17 years of experience. He has already had the opportunity to represent the UK in various international competitions, including being the team jury in 2019 where his team finished 5th in the Pastry World Cup and was awarded the Sugar Award and the Eco-Responsible Award. In 2021 he and his teammate Nicolas Houchet finished 4th in the same competition, finishing aside the podium.
Born in Caen, François Behuet discovered his passion for the art of pastry and chocolate very early on. He had several successful experiences in France as a chocolate demonstrator and then as a production manager at Jadis et Gourmande. In 2014 he flew to the USA to work with François Payard (Pastry Chef of the Year 1995) as Executive Chocolate Chef. He then became pastry chef, at Petrossian in New York, then at Bottega Louie in California, before joining Pendry West Hollywood in 2019. He is currently the executive pastry chef at The Ritz-Carlton in Los Angeles.
Jordan Snider, who was originally destined for a career as a chef, discovered pastry by chance while working in a bakery. After several years of experience, in 2010, he moved to Las Vegas and worked in the banquet kitchens of prestigious establishments such as the Mandarin Oriental, the Paris Las Vegas and the Mandalay Bay in Las Vegas. Since 2018, he is the executive pastry chef at TheSanctuary on Kiawah Island, South Carolina. In 2014, Jordan Snider won third place for Chocolatier of the Year as well as the People's Choice Award at Pastry Live. After winning awards at various national competitions, he joined the U.S. Pastry Team in 2017, and became a substitute for the 2019 Finale.
Before becoming passionate about pastry, Julie Eslinger worked in various fields. After graduating from the Art Institute of Colorado, Julie Eslinger trained with chef Craig Winter, learning a variety of chocolate and sugar sculpting techniques. After several professional experiences, she is currently pastry chef at the Country Club at Castle Pines (Colorado). Her numerous competition entries earned her several medals, before joining the US National Pastry Team in 2020.
The candidates’ creations are assessed by two juries.
The Restaurant Style Dessert Jury
Made up of 7 members and grades solely the Restaurant Style Dessert event. Together they judge the candidates' creations against the same criteria as the Tasting Jury, but pay close attention to the seamlessness of the service, just like in a restaurant.
The Tasting Jury
Comprising one representative for each competing country, assesses the candidates’ creations against criteria concerning presentation, taste, working techniques, skills, respect for the products and originality of the recipes.
- 3 whole desserts to share with “Pure Origin” Valrhona chocolates
- 3 frozen desserts with Capfruit puree
- 26 frozen lollipops (new test introduced in 2022), for which the only constraint is to stay within the finger food concept so that they can be eaten in a single bite
- 10 restaurant style desserts (new test introduced for the 2021 Finale) with Debic dairy products
- 1 chocolate artistic piece, 165 cm base included
- 1 sugar artistic piece, 165 cm base included
- 1 sculpted water ice creation, 50 cm base included
Valrhona has been a partner of artisans of taste since 1922, and is a pioneer and reference in the world of chocolate. Its mission, “Together, good becomes better,” expresses the strength of its commitment. With its partners, chefs and cacao producers, Valrhona imagines the best in chocolate to create a fair and sustainable cacao industry and to inspire gastronomy that is good, beautiful and just.
For 100 years, Debic is enabling pastry chefs to make creations that appeal to their customers. Debic offers a range of high quality cream and butter products, exclusively developed for professional hands. Debic is a proud partner of the World Pastry Cup for over 20 years.
A quality brand. With our Idéal’ range, UNL offers a daily selection of products that bakers have tested and approved according to their taste, form, ease of use, packaging and value for money. We partnered with our suppliers to develop this range of essential products to guarantee their availability and traceability.
The Institut Paul Bocuse reveals talents and trains the new generations in Culinary Arts and Hospitality & Food Service Management. Transmission, creativity and excellence are values that have been shared for 30 years within this unique ecosystem of initial training, research and professional training.
Guestonline is the independent reservation solution now being used by more than 2000 restaurants across France. The system of choice for starred and gourmet restaurants, Guestonline reduces no shows and improves relations with customers. It also gives back to society, supporting community based catering projects with its Réservation Responsable® program.
Since 1980, the SAGI has been a strong player in professional refrigeration. Reliable and efficient modular refrigeration ranges with an ergonomic and functional design. Refrigerators, refrigerated counters, rapid cooling cells, blast chiller-freezers and refrigerated displays. SAGI products are all made in Italy , whose production unit is located in ASCOLI PICENO.
SAGI is a brand of the ANGELO PO Group.
By combining tradition and innovation, Bragard marks the times by designing in the Vosges (in France) bold, creative, generous and environmentally friendly collections. Bragard meets your requirements and desires of today and tomorrow by offering comfortable products adapted to your jobs so that every day you can write your story in Bragard!
Bravo Spa is an Italian multinational company leader in the production of a wide range of machines for the world of confectionery. Bravo Spa is synonymous of innovation and technological avant-garde and supports great professionals through a dense sales network of distributors in Italy and abroad and branches such as Bravo France, Bravo Deutschland, Bravo Asia and Bravo North America.
‘Advancing Your Ambitions’ is our philosophy, based on passion and commitment to provide the best combi oven solution to meet the varied needs of chefs across the globe.
Présentes dans les plus beaux palaces, restaurants et bars du monde, les Grands Distilleries Peureux-Massenez sont un incontournable de cet univers. Mondialement connues, notamment grâce à leurs célèbres Griottines® et les Eaux-de-Vie, Crèmes & Liqueurs Massenez, elles s’inscrivent également comme partenaire indissociable de la Gastronomie et des plus grands Chefs.
At Dobla we believe cake, pastry or desserts should not only taste great, they have to look irresistible too as consumers buy with all of their senses. It is therefore our mission and passion to help our customers to create exciting experiences for their consumers through our chocolate decorations. That’s what we call ‘The Dobla Touch’
Since 1919, KitchenAid has been serving professionals and cooking enthusiasts around the world. Each product is designed to make everyday life easier and to allow you to unleash your creativity in the kitchen! Robust, durable and with a timeless design, KitchenAid appliances offer an experience worthy of a great chef.
NOROHY - Bold, pure vanilla for conscious cuisine. Our mission: Shining a spotlight on the men and women who work to make great vanilla through every step of the value chain and shaking the current standards to infuse fairer and more enlightened uses of vanilla.
SOSA Ingredients is a world leading manufacturer and distributor of premium ingredients for cooking and pastry-making. It´s aim is to support food professionals in creating the gastronomy of the future.
Founded in Catalonia in 1967, SOSA offers a wide range of products designed to meet chefs’ needs and ambitions in more than 80 countries worldwide.
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Friday 20th and Saturday 21st, January 2023
Prize Ceremony: Saturday 21st January 2023
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