The next edition of Alicante Gastronómica, between September 24 and 27, will host a monographic conference to enhance the value of the sweet, directed by the renowned pastry chef Paco Torreblanca and with the participation of some of the great figures of the world of pastry and national and international chocolate.
The conference, titled El Valor del Dulce, will be held on Monday, September 27, and in it Paco Torreblanca will be accompanied by pastry chefs of the stature of David Pallás, Amanda Laporte, Stephani Vastel, José Manuel Marcos, Fran Castell, Dani Álvarez or Jacob Torreblanca himself, who will offer lectures and practical workshops.
“The objective of the conference is to transmit to professionals and the general public their experiences and knowledge, and to restore shine to the world of pastry, which we could define as the most artistic or even magical part of gastronomy”, comments Carlos Baño, president Gastronomic Alicante.
The value of the sweet. The speakers
Paco Torreblanca He is considered one of the best Artisan Pastry Masters in the world with numerous distinctions, including Doctor Honoris Causa by several universities and the best Artisan Pastry Master in Spain and Europe.
David Pallás He is a master chocolatier and pastry chef and was the winner of the World Chocolate Master and the Spanish Pastry Cup in the Chocolate category, and has already accumulated more than thirty years of experience behind him.
Amanda Laporte He is a chef by training and a culinary stylist with more than fifteen years of experience. In charge of the ‘Homemade Desserts’ program at Canal Cocina, she has also carried out image consulting projects for various food brands as well as the production and preparation of recipes.
Stephanie vastel She is a pastry chef. After two years in New Zealand, she joined the pastry team at the Mandarin Oriental Hotel in Paris and from there to Barcelona, as head pastry chef. His penultimate station was Sosa Ingredients. She currently works as a consultant and trainer at Valrhona.
Jose Manuel Marcos He has become one of the most interesting pastry chefs on the current scene. Its pastry shop, Crunchy Petits Plaisirs, puts the individual signature pastry in the foreground. The ice cream parlor is his other vocation, embodied in Candela Gelateria, from where he claims ice cream as food.
Fran Castell He is a pastry chef. Teaching trainer in pastry and bakery, the enthusiasm he transmits from the family confectionery in Elche, which has made him one of the most recognized professionals, is directly proportional to his commitment to solidarity, which has led him to participate in development cooperation initiatives in countries like Senegal, where she has collaborated in the training of women so that they can develop a work activity as bakers and pastry chefs.
Daniel Alvarez He is a pastry chef, chocolatier, dough specialist and owner of the Dalúa de Elche patisserie. Their chocolate panettones have become famous, as well as other of their creations such as the candied orange peel, the inverted puff pastry millefeuille or the long-legged croissant.
Jacob Torreblanca He was the Best Artisan Pastry Master in Spain in 2003 and is responsible, together with his father Paco Torreblanca and his family, of the pastry shop with the same name based in Petrer, as well as being part of the teaching team at the Torreblanca School.