Angelo Musa : "Each edition of the event must include a focus on innovation"

What is your perception of the Pastry World Cup?

The Pastry World Cup is one of the most beautiful, if not the most beautiful contest on the international scene. It is a pioneering event that brings us together to share, exchange and drive forward our multidisciplinary art. It is a true celebration of pastry! 

 
Which aspect of the contest will you be focusing on?

I see this contest as a whole and my excitement for each of the tests is the same. I am curious and quite eager to discover the participants' work: how they went about their preparations, how they will work, as well as the means and methods they will use to best express the theme, their personality, and their talent. If I had to choose one aspect in particular, I think nobody would be surprised to hear that I have a sweet tooth so to speak for artistic sugar creations…
 

This contest involves both technical and artistic skills, two facets of pastry that are the pillars of your own know-how. What are your expectations in this respect?

Indeed, the Pastry World Cup is also an opportunity to witness technical and artistic prowess that will inspire us all and enhance our trade. Each edition of the event must include a focus on innovation.

 
What pitfalls should the teams endeavour to avoid?

The teams tend to bring more equipment than they need to reassure themselves and forget that their workspace is limited. This is actually counterproductive as it adds difficulty during the tests for organisation and comfort. Another more common issue is to ensure that the workplace remains clean throughout the tests. 

Pastry is entering a new era, it is delicious, sometimes luxurious, but it also needs to retain a form of sobriety. Do you think this represents a challenge or has the trade already taken this aspect in stride?

We all live with our time, so indeed, we try to anticipate and adapt our work and creations to ensure that pastry evolves to follow the ever-changing stakes.