At the Marquís Los Cabos, chefs who will be at the World Pastry Championship in Lyon, France (3)

At the Marquís Los Cabos, chefs who will be at the World Pastry Championship in Lyon, France

Recently at the Hotel Marquís and with the sponsorship of the same hotel and the company NTD Ingredients, a seminar was held on baking and its techniques in the preparation of various haute cuisine desserts offered by two prominent Mexican chefs who will represent Mexico in the next World Pastry Championship to be held in Lyon, France.

Thierry Dufour, Executive Chef of the Hotel Marquis: ... "It is a pastry course only that the two chefs who are giving the course are 2 chefs that will participate from January 20 to 22, 2019 in the World Cup competition of pastry in France "

The renowned Chef Victor Rivera, has more than 20 years of experience in handling professional chocolate, artistic sugar, bakery and high pastry. He has had multiple participations in ABASTUR, one of the most important gastronomic forums in Mexico, where he has obtained:

1st Place 1996, 2002, 2003, 2009 and 2010

2nd. Place 1999, 2001

3rd Place 1997, 2000, 2007

Victor Rivera, Pastry Chef: ... "the one that is already coming to the World Cup and anyway we are eliminated according to our continent or the region and now we all already meet on January 23 in the city of Lyon in France that the city of the gastronomy"

For his part, Chef Francisco Vázquez has a career of more than 25 years as a professional pastry chef. For many years, he was one of the most distinguished Chef Pasteleros of the Four Seasons Hotel, Mexico City. He participated as captain of the Mexican national team in the world cup of pastry in Lyon, France, 2011. He won the 1st place in the Copa Maya de Pastry in 2014.

Francisco Vázquez, Chef Pastelero: ... "I've been teaching for 10 years and that part once I leave the Hotel I left 2 years ago at the Four Seasons hotel I set up a pastry academy now I'm teaching the pastry academy Nougatine and is in Mexico City "

The objective of both in this exhibition was to show a bit to the students of gastronomy and to fine pastry chefs, the way in which the materials are used to reach impressive results such as the sugar-based figure they made in the demonstration

Dafne del Valle, Student: ... "it was spectacular it's a completely incredible experience to see how they detail everything in the sugar and desserts especially as they put the molecular kitchen and all that"

These two chefs will be representing Mexico together with Alejandro Díaz who was not present at this event











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