Mexico, Distrito Federal 04th November 2012
Last November 10th, the World Chocolate Masters preselections continued with the Mexican competition. The new Callebaut Chocolate Academy welcomed six participants who fought for first place over nine hours and a half.
The jury was composed by five distinguished representatives of top pastry and chocolate in Mexico, headed by Chef Guy Santoro, Executive Chef of the St Regis Hotel Mexico City and Callebaut Ambassador. Jean-Pierre Wybauw, Chocolate & Sugar Consultancy; Laurent Troublé, Owner & Chef Patissier, Maricú Ortiz, Owner & Executive Chef and Frederic Lang, Pastry Executive Chef of the Intercontinental Hotel were the other famous and well-known members.
The results were very tight when Luis Robledo was crowned for the second time Mexican Chocolate Master. Second place went to Chef Sergio Torres, chef at Le Cordon Bleu in Mexico; “It was a great experience to compete for the first time at “The World Chocolate Master”, and an honor to share this competition with great Chefs, also a big challenge for me. Mirko Bucci, Pastry Chef and director of Instituto CASSIA was third.
For the winner “The goal is to be the first latin american winner on the podium", said Luis Robledo. This amazing chocolate competition was covered by Channel 11 television network, newspapers and prestigious gastronomic and business magazines such as the Reforma, Expansion, El Universal, Alta Reposteria, Soy Chef, among others.