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The Degree in Gastronomy of the UCAM organized yesterday in the Center of Tourism Qualification of Murcia (CCT), the High Cooking Day with the chef confectioner of Cacao Barry and professor of the Chocolate Academy, Miquel Guarro.

The young chef has a career full of successes and professional achievements, an experience that passed on to the students of the Degree in Gastronomy: "the world of pastry is demanding, but it gives great satisfaction. They spend a lot of hours and they have to spend much more time than they sometimes want, but it's worth putting the desire and the illusion for things to improve and we can always eat a good cake. "

Pastry chef Miquel Guarro, the youngest winner in history to win the Lluís Santapau Trophy, recognizes him as Best Chocolate Chocolatier 2013, acknowledged that chocolate is still an unknown product despite being so popular, "many people do not know the varieties Different cocoa or the possibilities that gives us chocolate and the history of cocoa is not known from the fruit of the tree, because in the end, chocolate is a fruit that we treat in different ways until we can get a tablet. "

The session had an exclusive seminar for students, where the chef talked about what is the bakery and the chocolate school.

In addition, Miquel Guarro gave a presentation with show-cooking, where he made 4 sweet elaborations in different formats such as: caramel candy, vanilla and soy sauce, black chocolate black rings, Sara almond tart and Montrare de cassis.

Pablo Gómez, chef of the Degree in Gastronomy, commented that "it is a pleasure to have Miquel with us, because Catalonia is the cradle of the pastry of Spain, and that our students can profit from the wisdom of these great pastry chefs."

Source: UCAM