27-03-2018
The dessert that Paco Torreblanca, a master in Spanish pastry making, presented in Milan (photo Brambilla-Serrani)
«Taste is of course the most important component. And if there’s decent aesthetics, all the better». It is with these words that Paco Torreblanca, pastry chef in Alicante, born in 1951, the number one dessert professional in Spain debuted in Milan. «Life gave me a lot: I’ve worked with Ferran, Andoni, Quique…», he says in excellent Italian, made gentler here and there thanks to a nice Castilian intonation. «It’s an honour to be on this stage. I’m a pastry maker but my work is also about cleaning the floor holding scraps of paper». The humility behind the human factor. This while he could easily delegate: «Every year, I get 1400 applications to work at Torreblanca Cero, but I only choose 10 interns per year».
Paco Torreblanca
Translated into English by Slawka G. Scarso
Tutto sull’edizione 2018 di Identità Golose, a Milano da sabato 3 a lunedì 5 marzo. Il tema della quattordicesima edizione sarà “Il fattore umano”
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born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt