The World Trophy of Pastry Ice Cream Chocolate and Cake Designers World Championship organized by the FIPGC, for the third time at HostMilano, are going to be the bigger edition ever. At the Art Gallery are supposed to come and make show cooking more than 50 pastry chefs per day.
On top of HostMilano fair, from three years apart, are the World Trophy of Pastry Ice Cream Chocolate and Cake Designers World Championship organized by the International Federation of Pastry Ice Cream and Chocolate. The 2019 edition – that will be held respectively on 19 and 20 October 2019 and on 21 and 22 October 2019– is going to be a much more spectacular, intriguing, sophisticated and colourful than ever, with many important innovations. As the FIPGC President Roberto Lestani told us. “It will be a very important HostMilano for us, I want it to be an amazing event”.
Which are going to be the main innovations?
The rules have been changed, now there is the possibility to come to the HostMilano competition and bring some of the works already done and finish them the day of the competition, live, to show its own skills. There is going to be more time to work, so we are expecting to see much more difficult, showy and great-looking works.
There will be a second edition of the Art Gallery, and how it will be?
It is going to be a great event, done in collaboration with the Pastry Magazine, the Federation magazine, since there are going to be all the National and International Excellence Equipe of Pastry Ice Cream and Chocolate. We have estimated at least 50 show coking per day.
There are also going to be many professional, business management and customer approach seminars.
There are also going to be the students from the Culinary Institutes?
Yes, together with the MIUR the Ministry of Education, University and Research, we have organized from 21 to 23 November the second Italian Culinary Institutes Championships, with 30 culinary institutes who will be challenging. The winners, together with other culinary institutes, will be at Host2019 were they will be doing some show cooking in a really challenging environment.
In the meantime the selections for the teams who will compete at HostMilano are still carrying on. In September it’s the time of Australia.
Italy has already his team, the best pastry chefs who won the FIPGC Italian Championships. The team who will compete the World Trophy of Pastry Ice Cream Chocolate, with the coach Giuseppe Russi, who is the winner of the 2017 World Championship, who will have the burden and honor to train the national team made up of Barbara Borghi coming from Milan, the first italian pastry woman to get into the team, she will be in charge of making the pastillage sculpture and the gelato single serve, Gianluca Cecere coming from the Campania region, he will be in charge of making the chocolate sculpture and the chocolate pralines and Umberto Soprano from the Lazio region, he will be in charge of making the sugar sculpture and the modern cake. Manuela Taddeo, coming from Milan is going to represent Italy in the Cake Designers World Championship. “The monthly trainig have already started – tells us Lestani – and starting from October the team will train every 15 days also to share the artistic projects, make tasting tests but most important, establishing the execution time”.
Anna Muzio
Jurnalist