Vic’s pastry chef comes first in the eighth edition of the World Chocolate Masters
He is the first Spaniard to achieve this prestigious award given in Paris
The best chocolate desserts of the world is made by a Catalan from Vic. The pastry chef Lluc Crusellas, 27 years old, was crowned this Monday afternoon in Paris as the champion of the eighth edition of the World Chocolate Masters. He has been the first Spaniard to win this prestigious contest that rewards the best chocolatier in the world.
After having prepared almost exclusively for the competition during the last year, Crusellas started as one of the favorites. He obtained the best result after the first tests on Saturday and this Monday his victory was confirmed, with a total of 434 points.
He was accompanied on the podium by the representative of France, Antoine Carréric (second with 405 points), and that of Greece, Nicolas Nikolakopoulos (third with 404).
“It is a reward for work (…) and above all I want to share this award with all the people who accompany me here & rdquor ;, said an euphoric Crusellas, backed by a delegation of more than 70 people, made up of family members and many of his colleagues. in The Carme Pastisseria in Vic and the PaVic group from Osona.
He highlighted as keys to success “effort, dedication and training & rdquor ;, in addition to the” fact of taking care of all movements & rdquor ;. “We have brought all the Spanish pastry heritage (…). It is a recognition for all the people in the sector & rdquor ;, she said about an award that also rewards the prestigious Catalan and Spanish gastronomy.
a chocolate elephant
The tournament took place between Saturday and Monday in the Porte de Versailles exhibition park (southwest of the French capital), where the chocolate room. It consisted of six tests: the preparation of a three-meter-high chocolate sculpture, a small sculpture weighing a maximum of five kilos, a dessert, a chocolate, a snack and a ‘petitfour’.
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In addition to being first in the final classification, Crusellas received the best giant sculpture award. For that test, he submitted a elephant sculpted with chocolate. With it, she wanted to reflect her interest in nature and the environment.
“You have perfectly understood the criteria of the contest & rdquor ;, highlighted the jury during the award ceremony. “Your skills impressed us (…). You have a very interesting view on the design and we also liked your ability to recycle food&rdquor ;, added the tasters about Crusellas. Without a doubt, one of the masters of chocolate and sweets to keep in mind.