The pastry chef takes the first edition of a new Italian professional competition dedicated to this Christmas sweet bread.
The salon will have a more global profile thanks to a program of top championships and initiatives dedicated to the professional growth of the confectionery sector’s young promises.
A Casa do Porco’s pastry chef Saiko Izawa, of Japanese origin, draws everyone’s attention in the San Pellegrino ranking.
It was a fierce competition, but in the end the elite panel of judges at the Valrhona C3 North American finals gave the top prize to a pastry chef at NYC’s L’Appart.
She has achieved a prestigious prize that to date had not been available to any professional of Spanish origin.
15 candidates will be chosen and two winners will be named, one in the traditional category and one in the creative category.
The French chef’s projection is unstoppable, having just been recognized by the Association Les Grandes Tables du Monde.
The Chuncho 70% and Laura chocolate bars are the best in competition and the overall winners.
At the end of October, the Serbotel fair in Nantes will host these two important competitions for the bread sector.
In three weeks, the pastry chef who will participate in the C3 2018 Internale Finale will be chosen, a pastry chef with businesses located within the United States or Canada.