Pachi Larreafrom Ecuador, won the first edition of the Paco Torreblanca International Prize for Haute Pâtisserie, a competition organized within the framework of the Alicante Gastronomic Fair, which pays tribute to one of the best pastry chefs in the world and seeks to find the best chocolate cake on the planet. The Catalan Sergi Vela came second, followed by Fran Segura who obtained third place.
Larrea is based in Castelldefels, where he has two establishments, and has 20 years of experience in the world of pastry, and manifests himself as a chocolate lover.
The jury rated his recipe as one of the most innovative products, impeccable manufacturing and intense flavor. The evaluation criteria were flavor, texture, presentation and technique. This competition rewards not only creativity, but also mastery of the fundamentals of haute pastry, making it a unique event for chocolate lovers.
Any of the finalists of this first edition of the Prize could have won the prize, given their very high level and great prestige, since they are all great master pastry chefs. The finalists were Alba Gracia Elipe (Spain), Andrea Zemi (Italy), Estefanía Aguilar (Costa Rica), Fran Segura (Spain), Javier Naranjo (Colombia), Javiera Villegas (Chile); Juan Sarango (Ecuador); Nathalia Escobar Rosales (Mexico), Pachi Larrea (Ecuador) and Sergi Vela (Spain).
The first edition of this International Prize was a total success, since it brought together 220 applicationsamong which the 10 best of them were selected by the jury as finalists.
The celebration of this international award also aims to honor the teacher Paco Torreblancaone of the most important figures in the pastry industry in Spain, an international reference among Spanish professionals. This competition, which benefits from the collaboration of the International School of Pastry Arts, is a unique opportunity for pastry chefs to demonstrate their know-how, their creativity and their passion for pastry.
