SUCCESSFUL SECOND YEAR OF PASTRY INTERNATIONAL CHOCOLATE CONGRESS
“Pastry” is an international congress of pastry and chocolate focused on professional and amateur pastry chefs. The main objective is to elevate the Latin American gastronomy through demos on avant-garde techniques presented by important gastronomical referents.
For a second year on a row, Pastry was developed in Chile, Argentina and Ecuador. It was attended by several of the vest pastry chefs and chocolatiers in Ibero-America such as: Javier Guillén, Antonio Bachour, Carles Mampel, Ariel Penalva, Pachi Larrea, Santiago Cueva, Jorge Kauam, Gustavo Saez and as moderatos Ignacio Medina Gastronomic Critic. The congress was presented in the format of Master Classes and Practical Classes during two exciting days.
For Yanina Bloch, pastry chef and chocolatier “Pastry” is a unique event, where you have the opportunity to learn from international chefs who drive changes on traditional pastry. Yanina highlights how “this kind of events come as a revolution to nurture all of us who form part of the world of pastry”. For Gonzalo Chiriboga, CEO B2C of República del Cacao “It is a commitment to the gastronomical culture”.Similarly, as Julien Bertelot Director of Gourmet Select (República del Cacao Distributor in Chile) mentions, in Pastry you get to know the last innovations with the best supplies, which is the best way to boost local pastry.
For República del Cacao, one of the most important pillars in our strategy focuses on sharing knowledge with projects that develop people involved along our value chain. Among some of this projects we have: workshops with allied communities on field-schools (Vinces, Ecuador); staff training on security, health, tastings (for our collaborators and operatives) as well as courses and workshops in a global scale with our chefs partners like “Pastry” event.
We believe its fundamental to develop spaces where you can share knowledge and strengthen the chocolatier value chain in a transversal and integral way.
See you next year!
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