On May 20 and 21, the sixth edition of the World Pastry Stars will take place at the Milan Marriott Hotel. Under the coordination of Iginio Massari, great international chefs will try to explain, through their personal experience, how tradition and innovation represent a successful formula in pastry.
Throughout the event, nine pastry chefs will talk about creativity and innovation from different perspectives. On the first day, the MOF Olivier Bajard, with shops in Collioure and Perpignan, will analyze design packaging and new ways of consumption; Stéphanie Aubriot, Executive Pastry Chef & General Manager Maison Marou Vietnam, will reveal how chocolate is made in that Asian country; Alfonso Pepe (Pepe Mastro Dolciere) will defend the importance of choosing raw materials; Pierre Hermé will focus his intervention on contemporary luxury pastry; Giancarlo Perbellini, from Casa Perbellini Restaurant and Dolce Locanda Verona Pastry, will give the lecture “Territory, roots, emotions: cakes as an identity”, and Gabriel Paillasson will be honored as creator of the Coupe du Monde de la Pâtisserie. On the second day, it will be the turn of the eclectic Japanese chef Sadaharu Aoki, who will talk about experimentation and method as a continuous pursuit of excellence; Gino Fabbri (Gino Fabbri Pastry shop, Bologna) will detail how to turn an idea into a successful product; Nicola and Andrea Pansa (Amalfi Pansa Pastry) will explain how a family business is renewed without losing ties with the territory, and the prestigious chocolatier Enric Rovira will define new dessert aesthetics.
World Pastry Stars, in addition to holding the awards for Best Pastry Chef under 35, Best Female Pastry Chef, and Best Digital Pastry Chef, will host the Grand Prix World Pastry Stars: Best Pastry Chef in the World.