The first finalists revealed

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Le 6 January , the Maison de la Formation de Poitiers (86) was the setting for the Final Midwest of the Championship and it is Eric BOUCHENOIRE, Chef of the Robuchon group who was its 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 title of Junior Champion with its dessert: '7 virtues around the Sea'

Aurélie MOYEN, Pastry chef at the Hôtel du Palais in Biarritz (64), as for her, she becomes Champion "Professionals" with its dessert “Stopover to my Coastline”

Le 11 January , the Yvon Bourges Hotel School in Dinard (35) hosted the Regional Final West. 5 junior candidates and 4 professionals were competing for the title of regional champion in their category. Julien HENNOTE, head of " Why not " in Dinard was the president of this final.

Noah RECAPE, from the CFA of Vannes (56) wins the title of Junior Champion with its dessert Kool-Remon.

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

Le 18 January, it was the turn of the CFA du Pays d'Aix in Aix en Provence (13) to host the Regional Final South East. 5 junior candidates and 5 professional candidates were competing for the title of regional champion in their category. MOF Philippe SEGOND, kindly ensured the presidency of this final.

Agathe BONHOMME, from the Chamalières Hotel School (63) becomes Junior Champion with its dessert “Timeless sweets” 

Quentin BERNARD, pastry chef at the Boulangerie Pâtisserie Lyse in Cabrière d'Avignon (12) becomes 'Regional “professional” champion with its dessert 'My first steps in Provence'

All have obtained the sesame for the final which will take place on April 5 and 6, 2022 at the Bonneveine Hotel School in Marseille (13). 

Angelo Musa National President
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This year it is Angelo Musa which is National President of the Competition.

Crowned with the most prestigious titles, World Pastry Champion 2003 in, and One of the Best Craftsmen of France In 2007, the Executive Pastry Chef of the Hôtel Plaza Athénée created 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 candidates :

This year, I want you to look within yourself for inspiration for your dessert. "Self-expression", it is she who must be the driving force behind your creativity and your desire to evolve the codes from dessert to plate. Whether you are a junior or a professional, draw on the resources within yourself linked to your 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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Du  13 at 15 January 2022, the Eurexpo Park of Lyon hosted the national final of the Worlskills France.

For 3 days, these are 64 jobs, divided into 7 poles and representing 14 regions, which invaded the halls.

Despite the health situation, more than 600 competitors gave their best to try to win the sesame for the international finals.

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

For the profession of Baker :

Antoine PARIS, representing the Centre Val de Loire region, wins theOR and will defend the colors of the French Trades Team at Shanghai during the international final of the October 12 to 17, 2022.

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

Emile JEANNEROT, representing the Bourgogne Franche Comté region, climbs to 3rd with the medal of BRONZE

For the profession of Pastryr:

Alexis SOSZYNSKI, representing the Hauts de France region, wins theOR

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

Manon LEDERMANN, representing the Grand Est region, leaves with 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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… of Chevalier de la Legion d'Honneur

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 12, it was a delegation from the profession that offered President Macron the traditional Galette in the prestigious setting of the Elysée.

photo DR

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

Dominique Anract, President of the National Confederation of Bakery and Pastry, was accompanied by the winners of the best traditional French baguette, the best croissant, but also the trophies for the best young baker, sales talent and the Best Young Apprentices in France. It was also the occasion to present the Rabelais of the Talents of Gastronomy , in the presence of Ministers Elisabeth Borne, Jean-Baptiste Lemoine and Secretary of State Nathalie Elimas.

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