Archive for the month: January, 2022

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The first finalists revealed

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On January 6 , the Maison de la Formation in Poitiers (86) was the setting for the Centre West Final of the Championship and Eric BOUCHENOIRE , Head Chef of the Robuchon group, was the president.

6 junior candidates and 3 professional candidates were competing for the title of regional champion in their category.

Valentin NEAU , from the MFR of Saint Michel Mont Mercure (85), wins the "Junior" Champion title with his dessert: '7 virtues around the Sea'

Aurélie MOYEN , pastry chef at the Hôtel du Palais in Biarritz (64), became the "Professionals" Champion with her dessert "Escale vers mon Littoral"

On January 11th , the Yvon Bourges Hospitality School in Dinard (35) hosted the Western Regional Final . Five junior candidates and four professionals competed for the regional championship title in their respective categories. Julien Hennote , chef of "Pourquoi Pas" in Dinard, presided over the final.

Noé RECAPE, from the CFA of Vannes (56) wins the title of "Junior" Champion with his dessert the kool-Remon.

Julien HERMAN , chef at William Sarazin Traiteur in Le Mans (72) is the new regional Champion "Professionals".

On January 18th , it was the turn of the CFA du Pays d'Aix in Aix-en-Provence (13) to host the Southeast Regional Final . Five junior candidates and five professional candidates competed for the regional championship title in their respective categories. MOF (Meilleur Ouvrier de France) Philippe Segond graciously presided over the final.

Agathe BONHOMME , from the Chamalières Hotel School (63), becomes "Junior" Champion with her dessert "Timeless Sweets"

Quentin BERNARD , pastry chef at Boulangerie Pâtisserie Lyse in Cabrière d'Avignon (12), becomes ' Regional Champion "professionals" with his dessert 'My First Steps in Provence'

They all secured their place in the final , which will take place on April 5 and 6, 2022 at the Lycée Hotelier Bonneveine in Marseille (13).

Angelo Musa National President
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This year, Angelo Musa is the National President of the Competition.

Adorned with the most prestigious titles, World Pastry Champion in 2003, and One of the Best Craftsmen of France in 2007, the Executive Pastry Chef of the Hotel Plaza Athénée is the author of artistic techniques that have marked the history of the profession.

A true free spirit, Angelo Musa continually redefines the contours of his pastry to create a new genre, a combination of his passion and expertise. At the junction of sublime flavors, magnified pairings, and thoughtful visuals, he infuses a creative force to reveal a synergy of materials, textures, and unique flavors.

Here is his message to the candidates :

This year, I want you to look within yourselves for inspiration for your dessert. "Self-expression" should be the driving force behind your creativity and your desire to push the boundaries of plated desserts. Whether you're a junior or a professional, draw on the resources within yourself that are connected to your personal history, your encounters, and your experiences.

Convey your vision and reveal your uniqueness. This "self-expression" is fundamental to your fulfillment; it will stay with you throughout your life, so be yourself and express yourself!

National final of the 46th edition

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From January 13 to 15, 2022 , the Eurexpo Park in Lyon hosted the national final of Worldskills France.

For 3 days, 64 professions , divided into 7 clusters and representing 14 regions, took over the halls.

Despite the health situation, more than 600 competitors gave their best to try and secure their place in the international finals.

Here are the winners in the Bakery and Pastry/Confectionery categories.

For the baker profession :

Antoine PARIS , representing the Centre Val de Loire region, wins GOLD and will defend the colours of the French Skills Team in Shanghai during the international final from 12 to 17 October 2022.

Théo FERCHAUD , representing the Pays de la Loire region, wins the SILVER prize , and will be part of the Euroskills 2023 Team.

Emile JEANNEROT , representing the Bourgogne Franche Comté region, takes 3rd place with the BRONZE medal

For the profession of Pastry Chef:

Alexis SOSZYNSKI , representing the Hauts-de-France region, wins the GOLD

Lucas SPINELLI , representing the Ile de France region, wins the SILVER.

Manon LEDERMANN , representing the Grand Est region, takes home the BRONZE.

EKIP, a long-standing partner of Worldskills, congratulates everyone on these magnificent results.

#competition, #contest, #excellence, #olympics, #worldskills, #French Skills Team, #ekip, #equipment, #cfe

Dominique Anract promoted to the rank of...

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… Knight of the Legion of Honour

It was during the traditional Galette des Rois at the Elysée that President Macron presented this distinction to Dominique Anract, President of the National Confederation of French Bakery and Pastry.

We congratulate him on the recognition of his actions in favor of the profession and more generally of the entire sector.

photo DR

King Cake at the Elysée Palace

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On January 12th, a delegation from the profession presented President Macron with the traditional Galette des Rois in the prestigious setting of the Elysée Palace.

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Due to health restrictions, this year the delegation was reduced and highlighted youth and know-how.

Dominique Anract , President of the National Confederation of Bakeries and Pastry Shops, was accompanied by the winners of the awards for best traditional French baguette, best croissant, as well as the trophies for best young baker, sales talent, and Best Young Apprentices of France. The event also provided an opportunity to present the Rabelais Awards for Gastronomic Talent , in the presence of Ministers Elisabeth Borne and Jean-Baptiste Lemoine, and Secretary of State Nathalie Elimas.

#maf, #talent, #youth, #baguette, #galette, #rdjt, #rabelais, #bakery, #gastronomy