{"id":40401,"date":"2024-01-26T08:58:05","date_gmt":"2024-01-26T07:58:05","guid":{"rendered":"https:\/\/www.sosa.cat\/sosa-ingredients-patrocinador-de-la-seleccio-dequips-europeus-per-a-la-copa-mundial-de-pastisseria\/"},"modified":"2025-12-05T12:34:49","modified_gmt":"2025-12-05T11:34:49","slug":"europa-copa-mundial-pasteleria","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/europa-copa-mundial-pasteleria\/","title":{"rendered":"Sosa Ingredients patrocinador de la selecci\u00f3 d&#8217;equips europeus per a la Copa Mundial de Pastisseria"},"content":{"rendered":"&#13;\n<p>En l&#8217;emocionant escenari del <strong>EUROPAIN 2025, <\/strong>celebrat a Par\u00eds, Fran\u00e7a, els dies 21 i 22 de gener, Sosa Ingredients, com a patrocinador premium, va estar present durant tot el apassionant proc\u00e9s de selecci\u00f3 d&#8217;equips que competiran en la gran final de la <strong>Copa Mundial de Pastisseria 2025<\/strong>, que es dur\u00e0 a terme al SIRAH \u2013 Li\u00f3.<\/p>&#13;\n&#13;\n<p>Durant aquests dies plens de creativitat i destresa culin\u00e0ria, set equips europeus van competir intensament per assegurar-se un lloc en la prestigiosa final. Els pa\u00efsos participants van ser <em>B\u00e8lgica, Dinamarca, Fran\u00e7a, It\u00e0lia, Su\u00e8cia, Su\u00efssa i el Regne Unit, <\/em>cada un destacant amb les seves habilitats \u00faniques i creativitat incomparable. <\/p>&#13;\n&#13;\n<p>Finalment, el podi guanyador es va revelar amb gran emoci\u00f3. En el tercer lloc, honorant la seva habilitat excepcional, es troba l&#8217;equip del <strong>Regne Unit<\/strong>. En la segona posici\u00f3, amb una presentaci\u00f3 impressionant, l&#8217;equip d&#8217;<strong>It\u00e0lia <\/strong>va rebre el merescut reconeixement. I finalment, en el primer lloc, amb una exhibici\u00f3 extraordin\u00e0ria de talent i passi\u00f3 per la pastisseria, l&#8217;equip de <strong>Fran\u00e7a<\/strong> es va al\u00e7ar com el campi\u00f3 indiscutible.   <\/p>&#13;\n\r\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">&#13;\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;69fe1971c0233&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"69fe1971c0233\" class=\"wp-block-image size-large wp-lightbox-container\"><img decoding=\"async\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" data-id=\"6122\" class=\"wp-image-6122\" 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class=\"wp-block-image size-large wp-lightbox-container\"><img decoding=\"async\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" data-id=\"6123\" class=\"wp-image-6123\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/01\/CMP_2023_Sosa-ingredients-1-1-1024x683.png\" alt=\"\"\/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\taria-label=\"Amplia\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.imageButtonRight\"\n\t\t\tdata-wp-style--top=\"state.imageButtonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><\/figure>&#13;\n\r\n\r\n&#13;\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;69fe1971c0dbc&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"69fe1971c0dbc\" class=\"wp-block-image size-large wp-lightbox-container\"><img decoding=\"async\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" data-id=\"6120\" class=\"wp-image-6120\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/01\/4-1024x683.png\" alt=\"\"\/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\taria-label=\"Amplia\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.imageButtonRight\"\n\t\t\tdata-wp-style--top=\"state.imageButtonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><\/figure>&#13;\n\r\n\r\n&#13;\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;69fe1971c1382&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"69fe1971c1382\" class=\"wp-block-image size-large wp-lightbox-container\"><img decoding=\"async\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" data-id=\"6121\" class=\"wp-image-6121\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/01\/1-1024x683.png\" alt=\"\"\/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\taria-label=\"Amplia\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.imageButtonRight\"\n\t\t\tdata-wp-style--top=\"state.imageButtonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><\/figure>&#13;\n\r\n\r\n&#13;\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;69fe1971c1916&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"69fe1971c1916\" class=\"wp-block-image size-large wp-lightbox-container\"><img decoding=\"async\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" data-id=\"6124\" class=\"wp-image-6124\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/01\/CMP_2023_Sosa-ingredients-2-1-1024x683.png\" alt=\"\"\/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\taria-label=\"Amplia\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.imageButtonRight\"\n\t\t\tdata-wp-style--top=\"state.imageButtonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><\/figure>&#13;\n<\/figure>\r\n&#13;\n<h2 class=\"wp-block-heading\">Proves<\/h2>&#13;\n&#13;\n<p>Els equips concursants van disposar de 5 hores i mitja per presentar els 16 postres de degustaci\u00f3 i 2 peces art\u00edstiques, aix\u00ed com un bufet.<\/p>&#13;\n\r\n<ul class=\"wp-block-list\">&#13;\n<li>3 postres congelats (+ 1 imitaci\u00f3)<\/li>&#13;\n\r\n\r\n&#13;\n<li>3 peces de pastisseria: Par\u00eds-Brest revisitat amb productes lactis Elle &amp; Vire (+ 1 imitaci\u00f3)<\/li>&#13;\n\r\n\r\n&#13;\n<li>8 postres estil restaurant que incorporen un souffl\u00e9 de xocolata calenta Valrhona.<\/li>&#13;\n\r\n\r\n&#13;\n<li>1 pe\u00e7a art\u00edstica de sucre.<\/li>&#13;\n\r\n\r\n&#13;\n<li>1 pe\u00e7a art\u00edstica de xocolata.<\/li>&#13;\n\r\n\r\n&#13;\n<li>1 bufet que inclou les peces art\u00edstiques de sucre i xocolata, el fals postre gelat i la falsa pe\u00e7a de pastisseria.<\/li>&#13;\n<\/ul>\r\n&#13;\n<p><strong>Els equips de cada pa\u00eds estaven formats per:<\/strong><\/p>&#13;\n\r\n<div class=\"wp-block-loftocean-shortcode-accordions lo-accordions accordions\" data-open-default=\"1\">\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">B\u00e9lgica<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Djordy VAN KEMSEKE &#8211; Dito&#8217;s, Schilde<\/p>&#13;\n\r\n\r\n&#13;\n<p>Despr\u00e9s de completar la seva formaci\u00f3 com a gelater, Djordy va aprendre pastisseria i xocolateria a l&#8217;Escola Piva, i despr\u00e9s elaboraci\u00f3 de sucre a Fran\u00e7a. Actualment treballa a Dito&#8217;s, la gelateria i xocolateria de la seva mare, on \u00e9s responsable en particular dels xocolates. Talent\u00f3s i ambici\u00f3s, va guanyar el Trofeu Carpigiani, el campionat belga de mestres gelaters, el 2023.  <\/p>&#13;\n\r\n\r\n&#13;\n<p>Raoul ANDRIESSEN &#8211; \u00c9cole Piva, Anvers<\/p>&#13;\n\r\n\r\n&#13;\n<p>Nascut als Pa\u00efsos Baixos, Raoul va estudiar a Ter Groene Poorte, l&#8217;escola de fleca de Bruges. Despr\u00e9s de diverses experi\u00e8ncies en importants pastisseries belgues com Mahieu, De Baere i Van Dender, va decidir comen\u00e7ar a ensenyar. Ara ensenya a l&#8217;Escola Piva d&#8217;Anvers, on comparteix la seva experi\u00e8ncia en pastisseria, elaboraci\u00f3 de sucre i gelats, a m\u00e9s de rebosteria. Aquest entusiasta del sucre tamb\u00e9 va guanyar el Premi de Pastisseria Holandesa el 2023.   <\/p>&#13;\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">Dinamarca<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Lea Marie STR\u00d8B\u00c6K &#8211; Perron p\u00e5 BaneGaarden, Copenhaguen<br\/>Despr\u00e9s de cr\u00e9ixer a Dinamarca, Lea Marie es va traslladar a Fran\u00e7a, on es va formar amb Laurent Duch\u00eane (MOF P\u00e2tissier 1993) i va assistir regularment a cursos impartits per experts francesos en pastisseria i xocolata. De tornada a Dinamarca, es va convertir en cap de pastisseria a BaneGaarden, un lloc d&#8217;esdeveniments recentment creat a Copenhaguen comprom\u00e8s amb un enfocament responsable. Torna a participar en la selecci\u00f3 europea per al Mundial de Pastisseria, despr\u00e9s d&#8217;haver participat per primera vegada el 2022 al costat de la seva companya Anne Banke, on van acabar en tercer lloc.  <\/p>&#13;\n\r\n\r\n&#13;\n<p>Anne BANKE &#8211; Formulario B<em>, Copenhaguen Apassionada per la pastisseria des de molt jove, Anne va descobrir la seva vocaci\u00f3 per l&#8217;escultura en sucre despr\u00e9s de guanyar el Campionat Dan\u00e8s d&#8217;Habilitats el 2019. Graduada a l&#8217;escola de pastisseria m\u00e9s antiga de Dinamarca, actualment \u00e9s cap de pastisseria a Formel B <\/em>  a Copenhaguen. El 2019 va passar a formar part de la selecci\u00f3 danesa de pastisseria, amb la qual ja va participar en la selecci\u00f3 europea per al Mundial de Pastisseria de 2022. <\/p>&#13;\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">Francia<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Haruka ATSUJI &#8211; Le Chocolat Alain Ducasse, Par\u00eds<br\/>Origin\u00e0ria del Jap\u00f3, Haruka es va formar com a pastissera a l&#8217;escola CP de Kobe. Despr\u00e9s de diverses experi\u00e8ncies al Jap\u00f3, va volar a Fran\u00e7a i va comen\u00e7ar a treballar al costat de Franck Kestener. Va ser mentre aprenia amb ell els conceptes b\u00e0sics de la professi\u00f3 que va n\u00e9ixer la seva passi\u00f3 per treballar amb el xocolata. El 2011 va tornar al Jap\u00f3 i va treballar com a sous-chef al restaurant C\u00e0 sento*** de Kobe. Torna a Fran\u00e7a per continuar la seva formaci\u00f3 a la Chocolaterie Franck Kestener. Motivada pels desafiaments de la professi\u00f3, va participar dues vegades en el Troph\u00e9e Pascal Caffet i va obtenir el primer lloc el 2016. Descoberta per Alain Ducasse, va acompanyar el xef en l&#8217;obertura de 7 botigues japoneses. Des de 2021 \u00e9s directora de producci\u00f3 de Le Chocolat Alain Ducasse a Par\u00eds.       <\/p>&#13;\n\r\n\r\n&#13;\n<p>J\u00e9r\u00e9my MASSING &#8211; Candidat franc\u00e8s al Mundial de Pastisseria 2023<br\/>Originari de Metz, J\u00e9r\u00e9my no estava predestinat a la pastisseria, per\u00f2 va canviar de direcci\u00f3 el 2014 i va decidir formar-se com a pastisser amb Franck Fresson (MOF P\u00e2tissier 2004). Va ocupar c\u00e0rrecs en importants establiments com el restaurant La Fourchette des Ducs*, l&#8217;H\u00f4tel Le Prince de Galles i el Ritz Paris, abans de transmetre la seva passi\u00f3 per la professi\u00f3 com a instructor a la \u201c\u00c9cole Nationale Sup\u00e9rieure de la P\u00e2tisserie\u201d. Apassionat del crossfit, aquest competidor torna a provar sort despr\u00e9s de participar en el Mundial de Pastisseria de 2023, on va quedar 2n amb la selecci\u00f3 francesa. Aquesta vegada espera complir el seu somni i fer el primer pas al podi.   <\/p>&#13;\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">Italia<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Vincenzo DALOISO &#8211; Pasticceria Venezuela de Daloiso Ignazio, Barletta<br\/>Nascut a Barletta, Puglia, Vincenzo es va formar com a pastisser en un institut hoteler abans d&#8217;unir-se a la pastisseria de la seva fam\u00edlia a Vene\u00e7uela, on actualment \u00e9s cap de pastisseria. La seva passi\u00f3 el va portar a treballar a la Xina i Londres abans de tornar a la seva terra natal. El 2023, amb nom\u00e9s 26 anys, aquest talent\u00f3s pastisser, membre de l&#8217;Acad\u00e8mia Maestri Pasticceri Italiani (Acad\u00e8mia de Mestres Pastissers Italians), va guanyar el t\u00edtol de Campi\u00f3 Itali\u00e0 de Pastisser Senior.  <\/p>&#13;\n\r\n\r\n&#13;\n<p>Raimondo ESP\u00d3SITO &#8211; Pasticceria Sal de Riso, Salerno<br\/>Pastisser de la costa amalfitana, Raimondo s&#8217;ha fet un nom al llarg dels anys en el m\u00f3n de la pastisseria i la confiteria, treballant al costat de Salvatore de Riso, el fam\u00f3s pastisser itali\u00e0. \u00c0vid competidor, va guanyar la medalla d&#8217;or en el campionat de cuina italiana el 2018 i va acabar en segon lloc en el Campionat Europeu d&#8217;Art del Sucre el 2023 durant Sirha Lyon. <\/p>&#13;\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">Suecia<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Josefine PAGANDER &#8211; Gothia Towers Svenska M\u00e4ssan, G\u00f6teborg<br\/>Actualment cap de pastisseria a Gothia Towers Svenska M\u00e4ssan a G\u00f6teborg, Josefine dirigeix el departament de pastisseria i un equip de 6 pastissers. Membre dels equips nacionals de joves forners des de 2020 i de pastisser des de 2021, ja va tenir l&#8217;oportunitat de guanyar una medalla d&#8217;or en el campionat suec per a joves forners. Josefine tamb\u00e9 va guanyar el campionat suec de pastissers professionals el 2022.  <\/p>&#13;\n\r\n\r\n&#13;\n<p>Lisa DAGN\u00c4S &#8211; Operak\u00e4llaren, Estocolm<br\/>Immersa en el m\u00f3n de la pastisseria des dels seus estudis, Lisa r\u00e0pidament va centrar la seva atenci\u00f3 en les competicions i va guanyar el Campionat Escolar Suec. Tamb\u00e9 ha participat en el Campionat Suec de Joves Forners, en la Copa N\u00f2rdica de Pastisseria d&#8217;Oslo i dues vegades en la selecci\u00f3 europea del Mundial de Pastisseria. Despr\u00e9s de treballar a Konditori Kampanilen a G\u00f6teborg, es va traslladar a Estocolm i ara \u00e9s cap de pastisseria a Operak\u00e4llaren.  <\/p>&#13;\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">Suiza<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Pierre-Antoine VARDAN &#8211; Guillaume Bichet, Coppet<br\/>Pierre-Antoine va comen\u00e7ar el seu aprenentatge a Fran\u00e7a i va perfeccionar les seves habilitats al costat de Patrick Roger despr\u00e9s de graduar-se. Dos anys m\u00e9s tard, s&#8217;incorpora a la pastisseria Guillaume Bichet a Su\u00efssa, on treballa durant 6 anys com a cap del laboratori de xocolata. Desitj\u00f3s d&#8217;afrontar nous reptes, espera portar els colors su\u00efssos fins a la gran final.  <\/p>&#13;\n\r\n\r\n&#13;\n<p>Paul PERRIN &#8211; Restaurant de l&#8217;H\u00f4tel de Ville de Crissier<strong><em>, Crissier Apassionat de la pastisseria des de fa molts anys, Paul es va iniciar a la Maison Fresson i despr\u00e9s a la Maison Caffet abans d&#8217;unir-se a l&#8217;H\u00f4tel de Ville de Crissier<\/em><\/strong> del xef Franck Giovanni com a pastisser. Ell veu la seva feina com una oportunitat per a una veritable expressi\u00f3 art\u00edstica i un mitj\u00e0 per compartir i commoure la seva audi\u00e8ncia. <\/p>&#13;\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"accordion-item\">\r\n<div class=\"accordion-title\"><span class=\"title\">UK<\/span><\/div>\r\n<div class=\"accordion-content\">&#13;\n<p>Wallace CHEUK YIN LI &#8211; The Dorchester Hotel, Londres<br\/>Wallace, originari de Hong Kong, \u00e9s un apassionat de la pastisseria i desenvolupa constantment les seves habilitats per generar noves idees. Actualment \u00e9s cap de pastisseria a The Dorchester Hotel de Londres. Vencedor de la selecci\u00f3 del Regne Unit amb R\u00e9my Pugeot, l&#8217;ambici\u00f3 de Wallace \u00e9s classificar el seu pa\u00eds d&#8217;adopci\u00f3 per a la gran final de la Copa del M\u00f3n de Pastisseria, on espera aconseguir el primer podi de la hist\u00f2ria del Regne Unit.  <\/p>&#13;\n\r\n\r\n&#13;\n<p>R\u00e9my PUGEOT &#8211; The Raffles Hotel en The OWO, Londres<br\/>R\u00e9my va comen\u00e7ar a fer rebosteria a la seva habitaci\u00f3. Despr\u00e9s d&#8217;un aprenentatge a Dijon, aquest franc\u00e8s natiu va decidir el 2014 seguir la seva carrera al Regne Unit. Amb una gran experi\u00e8ncia en hotels i restaurants com Sketch London, JW Marriott Grosvenor House London i The Londoner Hotel, ara \u00e9s sous-chef executiu de pastisseria a The Raffles Hotel en The OWO.  <\/p>&#13;\n<\/div>\r\n<\/div>\r\n<\/div>\r\n&#13;\n<p><strong>Sosa Ingredients<\/strong> s&#8217;enorgulleix d&#8217;haver estat part integral d&#8217;aquest proc\u00e9s, donant suport als talentosos equips europeus en el seu viatge cap a la gl\u00f2ria pastissera. Els nostres ingredients d&#8217;alta qualitat han estat una elecci\u00f3 essencial per a xefs i pastissers de tot el m\u00f3n, i estem emocionats de veure com aquests equips l\u00edders en la ind\u00fastria els utilitzen per elevar encara m\u00e9s l&#8217;art de la pastisseria en la gran final de la <strong>Copa Mundial de Pastisseria en 2025.<\/strong> <\/p>&#13;\n&#13;\n<p>Per a m\u00e9s informaci\u00f3 sobre totes les rondes, pots visitar: \u201c<a href=\"https:\/\/www.cmpatisserie.com\/en\">Coupe du Monde de la P\u00e2tisserie.<\/a>\u201d<\/p>&#13;\n","protected":false},"excerpt":{"rendered":"<p>&#13; En l&#8217;emocionant escenari del EUROPAIN 2025, celebrat a Par\u00eds, Fran\u00e7a, els dies 21 i 22 de gener, Sosa Ingredients, com a patrocinador premium, va estar present durant tot el apassionant proc\u00e9s de selecci\u00f3 d&#8217;equips que competiran en la gran final de la Copa Mundial de Pastisseria 2025, que es dur\u00e0 a terme al SIRAH [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":40402,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[963],"tags":[],"class_list":["post-40401","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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