News
The young Luis Fernández, Revelation Pastry chef award
At just 24 years of age, this man from Ponferrada has managed to win this award from the hotel where he works in Salamanca
Madrid Fusion already has the winner of the seventh edition of the Revelation Pastry Chef Award. And although they say that age is a virtue, in this case it has gone to a person who is just 24 years old. The best new pastry chef in Spain has gone to Luis Fernández, a young pastry chef from Ponferrada who bakes his delicacies, which from today everyone will want to try, at the Eunice Boutique Hotel in Salamanca.
Among the six finalists, this man from Ponferrada has been training for four years to show, as he himself said after collecting the prize, what he is capable of doing with his hands. An experience that began at Le Cordon Bleu in Madrid, where he received the medal in haute cuisine, and continued with his first internship at the Michelin-starred restaurant Ambivium. From there, to the stars. In just four years, where he also worked at Casa Cacao, the Best Restaurant Award at this year's Madrid Fusion, he managed to develop his great passion for sweet things.
A taste that has taken him to the very centre of Salamanca, in a small palace in the classical castilian style. Ice cream, chocolates and plated desserts are the speciality of this pastry chef who was initially going to be an engineer. A job that has earned him a place ahead of Beatrice Casellla, Carla Ordás, Mar Ibáñez, Clara Campoamor and Claudia Merchán and that today he wanted to thank the hotel that has led him to win the award for “betting on such a young guy to be in such an ambitious project”.
Related news
News
Chefs warn at Madrid Fusión of the clash between legislation and gastronomic reality
News
Culinary medicine, nutrition for athletes, and the generational challenge were the focus of the second session of Dreams #SpainFoodTechNation
News
Madrid Fusión Alimentos de España hosts the sixth edition of its wine conference
News
Is the best fish the one that is served fresh from the sea?
Three chefs explain the advantages of maturing sea bass, grouper, and turbot in cold storage. ‘The flavour and texture are much better
News
The author's touch across very different latitudes
Madrid Fusión takes us across three continents, to bring us five very different visions of cuisine in which produce, technique, and roots always play a leading role
News
Chefs call for less regulation and to sit down with ‘those who have the power to legislate’
They point to laws that prevent them from extending working hours, or updating the vocational training curriculum, so that restaurants do not have to close
News
Those with the surname Pérez are revolutionising the world of wine
A gathering of different winemakers with the same surname showcased the diversity of modern Spanish wines
News
Top chefs see generational change assured
Three-starred chef Toño Pérez, Albert Adrià, with two stars, and Sacha Hormaechea, are clear: haute cuisine ‘has a future’
News
Deciding to create identity
Aitor Zabala explains how the decisions he has made since arriving in the United States have shaped what Somni is today, a restaurant that, after just a few months in business, already has three Michelin stars
News
Making the most of offal... haute cuisine
Chef Vicky Cheng gives a masterclass on the culinary and medicinal properties of fish bladders, after drying and rehydrating them
