Madrid, May 31 (EFE) .- Fátima Gismero, of the pastry and bakery that bears her name in Pioz (Guadalajara), is the Revelation Pastry Chef 2021 in Madrid Fusión after beating five other candidates from Madrid, Sardón del Duero, in the final (Valladolid) and Barbate (Cádiz) thanks to an almond-based dessert.
Trained at the Culinary Institute of Barcelona and after working with pastry chefs of the stature of Jordi Roca, from the three-star El Celler de Can Roca (Girona), she returned to her family’s workshop in Pioz (Guadalajara) to increase the clientele thanks to elaborations such as La Alcarria honey chocolates, pasta, cookies or salted almond nougat.
These are some samples of a work that delves into a healthy confectionery with fruits and without added sugars.
The jury, made up of experts such as Paco Torreblanca, Ricardo Vélez, Fernando Sáenz, Montse Abellà and Puy Vélez, has valued the originality and technical perfection of the participants of this IV Revelation-Sibaris Pastry Award.
The second position has been for Estela Gutiérrez, from the Estela Hojaldre pastry shop in Madrid, specialized in these elaborations in which butter and kneading are key and which in her case stem from the family tradition in Cantabria, since she learned with her father at the Pedro Gutiérrez pastry shop in Cabezón de la Sal.
The roster of finalists was completed by Álvaro Rodríguez Seda, from the Santerra Restaurant (Madrid); Gemma López, from the Refectorio restaurant, with a Michelin star at the Abadía Retuerta hotel (Sardón del Duero, Valladolid); the Canarian Carmen Capote from Pastelería 24 Onzas (Madrid) and Pablo Queija, from Viú Espacio Gastronómico (Barbate, Cádiz).