Pastry Chef Daniel Sarabia from Mérida, Extremadura, wins the Milhojas award for Best Dessert
by Margaux Cintrano
The Confederation Española de Empresarios Artesanos de Pasteleria (CEEPA) held its 2019 Championship for Best Bakery, Best Icecream, Best Café, Best Spanish Pastry Chef and The best Chocolate Confectionary during the week of February 23rd through February 26th at IFEMA, The Juan Carlos Trade Fair Centre.
Nine prestigious firms including Valrhona Chocolates, Debic Salva, FBM, Remai, Ravifruit, Gaza Ganaderos, Bragard & Cart Services were present.
The Spanish candidates included
Barcelona: Alberto Barrero
Madrid: Alberto Izquerido
Mérida: Daniel Sarabia
Madrid: David Cristobal
Ciudad Real: Jesús Javier Quirós
Toledo: Justo Almendrote
Barcelona: Lady Maria Selyanina
Murcia: Marcos Fuentes
San Sebastian: Ruth Gou
Madrid: Pedro José Bas
Tarragona: Sergio Márquez
The Jury included French Master Chocolatier and Pâtissier Fréderic Cassel who was the President of the prestigious International Association of Relais Desserts for 14 years, Carles Mampel, The Founder of Bubó, Rafael Tugues, President of the Spanish Team and member of the Coupe du Monde de La Pâtisserie, Yann Duytsche and Manu Jara, the Ambassador for Cacao Barry and all organised by CEEAP.
The commercial exhibition of products and services was complemented with the organisation of numerous parallel activities and technical demonstrations, lectures for professionals and the presentation of new products.
The Best Dessert, Milhojas ( a thousand layers of pastry ) award, was given to the meriting Pastry Chef Daniel Sarabia from Mérida, Extremadura.
Texts, prints, photos and other illustrative materials depicted in GUIDEPOST have been either contributed by the authors of each published work or, to the Magazine’s good-faith knowledge, are in the public domain or otherwise benefit from the allowances of Articles 9(2), 10, 10(bis), and applicable others of the Berne Convention for the Protection of literary and artistic works.