Eight years after its latest edition, the competition for Best Master Artisan Pastry Chef of Spain (MMAPE) will again be held in 2019, within Intersicop, the International Bakery, Pastry, Ice-Cream and Coffee Show, organised by IFEMA from the 23 to 26 February at Feria de Madrid.
The Spanish Confederation of Artisan Bakery Entrepreneurs (CEEAP), as the organiser of the competition, has disclosed the names of the five pastry chefs who will comprise the tasting jury. Five internationally renowned professionals:
Frédéric Cassel, who was president of the prestigious International Association Relais Desserts for 14 years, in addition to an important pastry chef, owner of establishments in Fontainebleau, Berlin, Tokyo, Kyoto and Casablanca.
Carles Mampel, one of the great references in Spanish Haute Patisserie, he is quite knowledgeable about this competition, as he was designated the MMAPE in 1999. Founder of Bubó, he is currently a prestigious international consultant.
Rafael Tugues, creator of the technique used around the world to provide chocolate with a velvet effect, he is considered one of the seven magnificent of European patisserie. Member of Relais Desserts International, he was president of the Spanish team and member of the jury for the Coupe du Monde de la Pâtisserie (2005, 2007 and 2009).
Yann Duytsche, French chef who at nine-years-old fell in love with the profession at his uncle’s pastry shop. He has his own establishment in Sant Cugat del Vallés (Barcelona), Dolç, where he offers hand-crafted gastronomical pastries, from his own artisan recipes. In recent years he has won two important awards (Best Panettone in Spain 2016 and Miglior Panettone de Ciocolatto 2017) and he has published the book “One week with Yann Duytsche”, where he recalls the achievements and the evolution of his career.
Manu Jara, ambassador for Cacao Barry, professional pastry chef born in Nantes (France) and a teacher by vocation. From his bakery Másquepostres in Seville he produces pastries with a French base and a great dosage of Andalusian tradition. In addition to having written a book, collaborating with specialised magazines and gastronomical TV shows, he is a national and international external consultant for pastries, confectionery, ice-cream and chocolate (USA and Japan).
The 13 finalists will have a total of 19 hours, to be divided into two days (23 and 24 February), to prepare on site, an artistic sugar or chocolate piece, a fruit-filled chocolate cake, a travel cake, a cream mille-feuille, a hand-moulded chocolate and a hand-dipped chocolate. All of the works must contain reference to the theme “Words. Spanish writers”.
The philosophy of this new MMAPE is not to proclaim one sole winner. The main aim of this competition is to evaluate the candidates’ professional capability and their gastronomical and artistic skills. Therefore, any of them who obtain 80 por ciento or above of the total points at stake, will receive the title as Best Master Artisan Pastry Chef of Spain (MMAPE).
Organised by IFEMA, the International Bakery, Pastry, Ice-Cream and Coffee Show will be held from the 23 to 26 February 2019 at Feria de Madrid with one goal: to become the meeting point for suppliers and professionals, but also for manufacturers and distributors, students and schools, bakers, ice-cream manufacturers and other groups linked to these industries in Spain.
The commercial exhibition of products and services will be complemented with the organisation of numerous parallel activities, such as technical demonstrations, lectures for professionals, presentations of new products, national competitions and other content that will enrich this industry event.