Language: English
Skill: Confectioner/ Pastry Cook
Interviewee: Mr Leopold Forsthofer (Expert) (Austria)
Imagery: Competitor working with molten chocolate, making marzipan figures, cutting plates of chocolate, experts watching the work.
Confectioners/pastry cooks create an abundant variety of elaborate and delicious products for all kinds of event, which employs artistic talent as well as gastronomic flair. They must be able to work economically and use their initiative, not forgetting the quality of products, ergonomics, and health and safety regulations. They make and present decorated cakes, pastries, biscuits, chocolates, modelled marzipan, hot and cold desserts as well as centre pieces in various mediums such as chocolate, cooked sugar, pastillage and nougatine.
