Spain’s celebrated pastry chef Paco Torreblanca wants to discover Philippine cuisine

Eight of Spain’s best chefs are coming to Manila April 24 to 26 for Madrid Fusion Manila – or, as Elena Arzak calls it – Manila Fusion.

But only one of them really specializes in desserts: Paco Torreblanca. Check out his creations as seen in his website (torreblanca.net):

Paco Torreblanca paco art 2 paco art 3Here is a description of Chef Paco Torreblanca by starchefs.com:

“Paco Torreblanca is widely regarded as one of the most innovative pastry chefs in the world. As a young chef Torreblanca, a native of Spain, headed to France to work in a Parisian patisserie. He remained in France for nine years. The experience taught him the value of precise and detailed execution in the pastry kitchen. This foundation, along with a strong work ethic, fueled his hunger to learn and experiment.

“In 1978, Torreblanca returned home to open his own pasteleria in Elda, Alicante. Using his imagination and focusing on the purity of flavors, Torreblanca has revolutionized pastry. Outside of his home base at Pasteleria Totel, Torreblanca offers his expertise as a consultant, giving classes, workshops, and presentations throughout the world. He is the author of six books, two of which, Paco Torreblanca and Paco Torreblanca 2, were awarded “Best Pastry Book of the World” by the Gourmand World Cookbook Awards in 2003 and 2006.

“Torreblanca is a member of the international association Relais Dessert, and has received numerous accolades during his career of over 30 years. Most recently, he was named “The Best Pastry Chef for Restaurant Desserts in Spain” in 2004 and was awarded a special award from the Academy of Gastronomy in 2006.” (starchefs.com)

The Madrid Fusion Manila website adds this:

The considered agitator behind patisserie in haute cuisine was born in 1951 in Villena, Alicante. At 12, Paco Torreblanca traveled to Paris and trained with a family friend for 13 years. There he worked in a Parisian patisserie and learned the value of precise and detailed execution in the pastry kitchen.

In 1978, Paco returned home, and with his wife, opened his own patisserie, el Pasteleria Totel in Elda. With the desire to design the flavor of chocolate, he experimented by blending cocoa with different spices from all over the world. By using extra virgin olive oil to replace cocoa butter, Paco created chocolates with astonishing smoothness. Another innovation of his is the use of sugar reduction in his creations.

In 2006, he established his first store outside Elda, in partnership with Seri Arola for the Paninoteca D’E restaurant. Then several others opened two years after the partnership ended. He also set up a school at Totel, where every year, ten of his students are given the chance to work with him.

Paco also shares his passion with his sons. One of them even beat him in winning the Spanish and European Championships at an earlier age than he had.

I had the privilege of interviewing Mr. Torreblanca at Madrid Fusion 2015 and he said that he is excited to come to the Philippines to participate in Madrid Fusion Manila. At the same time, he is eager to discover Filipino ingredients that he hopes to use in his future creations. It will be his first time in Manila.

We are excited to have you over as well, Chef!

For tickets to Madrid Fusion Manila, visit madridfusionmanila.com.

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