By: José Carlos de Santiago
Paco Torreblanca sees what only a handful of people can see. His formation as a pastry chef and his devotion to study and nonstop learning provided him with knowledge and expertise. Yet his nitty-gritty character and sensitivity run in his blood, those spiritual things only the soul can carry. That’s why his pastries, chocolates and desserts don’t have an artistic touch because he simply makes art disguised in patisserie.
The guest of honor to the First International Gastronomic Seminar “Excelencias Santiago de Cuba 2015” and the First “From Cacao to Chocolate” International Symposium was cheered into repeating his opening lecture. His presence in Santiago de Cuba has been a tremendous success. Wherever he goes, people get awed and overjoyed. Now Cuban and local cuisine taste of Paco.
“New Trends in World Cooking and Contemporary Patisserie” –the title of Paco’s lecture- hinged on the evolution of chocolate, on the impending need to keep studying and doing research to prevent progress from stalling out, on experimentation and the artistic side of modern pastry-making. “Talent is not enough when you’ve got your mind set on contribution and growth. It’d be impossible to reach this pinnacle, to reach this level of evolution without a past and a present, without the will to carry on. There’s no constant evolution without research and development,” Mr. Torreblanca said.
During the fourth session of the First International Gastronomic Seminar “Excelencias Santiago de Cuba 2015” and the First “From Cacao to Chocolate” International Symposium, Mr. Torreblanca screened a video in which delegates and guests took a firsthand look at his artistry, his patisserie techniques and some of his most representative masterpieces.
Source: www.caribbeannewsdigital.com
