Martin Chiffers International Executive Pastry Chef Consultant

InterSICOP Madrid
2022-02-19 10:00 - 2022-02-22 19:00 (Europe/London) | InterSICOP, Recinto Ferial, Av. Partenón 5,, Madrid, 28042, Spain
InterSICOP 2022: much more than the face-to-face sectoral re-meeting
InterSICOP becomes the main commercial tool of reference for the Spanish bakery, pastry, ice cream, coffee and equipment industry.
A sectoral instrument at the service of the industry to boost its positioning, development, growth and visibility,and completely focused on the utility and return on investment of the participating companies.
The great meeting point for the entire guild of professionals in the Ibero-American field.
InterSICOP will have numerous commercial actions to position the Spanish sector as one of the leading suppliers of bakery, pastry, ice cream, coffee and equipment in the world.
Organized by IFEMA MADRID, InterSICOP will hold its face-to-face appointment from February 19 to 22, 2022 and will bring together the entire professional community of bakery, pastry, ice cream, coffee and equipment 365 days a year through the InterSICOP LIVE Connect platform; a digital platform that enhances and complements the face-to-face event with new functionalities, reinforcing each other.
Passes and tickets

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Tickets and invitations | INTERSICOP (ifema.es)

Be Chef Pastry School
2022-02-10 - 2022-02-18, 2021-12-04 - 2021-12-14 | Bee Chef Pastry School, Be Chef - Escuela de Pastelería Carrer d'En Domènec, 27 C, Barcelona, Sant Joan Despí, 08970, Spain
Knowledge exchange, coaching training
Be Chef Escuela de Pastelería
Spain Barcelona – Be Chef Pastry School
Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.

Chocolate Showpiece Masterclass
2022-01-03 - 2022-01-05 | York Cookery School, York Eco Business Centre, Amy Johnson Way, York, Yorkshire, YO30 4AG, United Kingdom
Chocolate Showpiece
Student will be taken through the process of designing, planning and constructing a Chocolate Showpiece.
Techniques will cover the complete process from idea and design to display, Using elegant curves in the design with a theme that embellishes beauty.
pavoni peacock

Chocolate Sculpture – 2 days 3rd, 4th, 5th January 2022

Showpiece design and construction
Planning and drawing your Sculpture to full scale
Materials and Tools
Casting and Forming
Using moulds
Modelling with cold emulsion
Carving and shaping
Colourings and making colours
Spraying and Painting
Flower Making
Assembling & Bonding
Finishing and Presentation

BOOK HERE {Now available due to a cancelation}

Toni Rodríguez Academy
2021-12-17 - 2021-12-21 | Toni Rodriguez Academy Barcelona, Carrer Indústria, Barcelona, Catalonia, 367 08027, Spain
Knowledge exchange, coaching training
Spain Barcelona – Toni Rodríguez Academy
Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.

Sant Croi
2021-12-15 - 2021-12-16, 2021-11-09 - 2021-11-12 | Sant Croi Barcelona, Carrer d'Astúries, 2-6, Sant Boi de Llobregat, Barcelona, Catalonia, 08830, Spain
Knowledge exchange, coaching training
Barcelona – Spain – Sant Croi
Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.

The Celtic Manor Resort
2021-11-22 - 2021-11-26 | The Celtic Manor Resort, The Celtic Manor Resort Coldra Woods The Usk Valley, Newport, South Wales, NP18 1HQ, United Kingdom
The Celtic Manor Resort

Knowledge exchange, coaching training
South Wales -United Kingdom – Celtic Manor Resort
Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.

World Chocolate Masters UK
2021-10-31 - 2021-11-01 | UK Chocolate Academy, Wildmere Road Industrial Estate, Banbury, Oxfordshire, OX16 3UU, United Kingdom
World Chocolate Masters UK selection for the World Chocolate Masters final Paris 2022
WORLD CHOCOLATE MASTERS POSTPONED WITH 1 YEAR AS COMPETITION FOCUSES TO SUPPORT GLOBAL RECOVERY
May ’20 – As artisans and chefs are facing the consequences of COVID-19 globally, the World Chocolate Masters will postpone the launch of its competition to start with National Selections as of March ’21 – and the world final to take place in Paris in October ‘22. This new timeline should enable contestants to fully focus on the recovery of their business, and to find the time to prepare for this creative championship as well.
Supporting artisans and chefs to recover and reinventby postponing with one year
The impact of COVID-19 will require full focus of every small business owner, artisan and chef – and of our supporting gourmet chocolate brands – to refuel, rethink and restart. Therefore, we want to give all our contestants the time to draw out the future and get back to work in the weeks and months ahead.
“We stand united with the industry of chefs and artisans during these unprecedented times,” says Ramon Morato, Creative Director of Cacao Barry. “There cannot be an epitome of chocolate celebration, when chefs around the world need all their energy to make their business survive. We have set up activities to help out and reinforce business again, and we will plan more support initiatives in the months to come.”
In the light of this shift of focus, we took the hard – yet inevitable – decision to support the impacted gourmet businesses and reschedule the competition. A new timeline should give breathing space to all contestants who have applied to participate in the competition. It will allow them to focus on their business and professional challenges in the first place. And to commit with renewed energy and creativity to perform at their best in this leading competition as well.
A new timeline
The new timeline reschedules the WCM National Selections to start from March ’21 until February ’22.. Over the course of 12 months 21 countries will organise their local national selections. By June 10 2020, we will communicate all new dates and locations for the National selections (circumstances permitting).
The immersive WCM Bootcamp for all finalists will be held in March ’22. It will be hosted by the Chocolate Academy™ Centre in Montreal (Canada). There all finalists will meet for the first time. During 3 days, they will be immersed in inspirational sessions to start preparing for the World Final.
The WCM World Final will take place in Paris (France) in October ’22. The exact location will be revealed before the end of 2020.

Time Line Selection_Schedule_WCM2021
#TMRW_TASTES_LOOKS_FEELS_LIKE

Leeds UK
2021-10-18 - 2021-11-01 | Leeds United Kingdom, Off Cavendish St, Kirkstall Rd, Leeds, Leeds, LS3 1LY, United Kingdom
Private Coaching Session Leeds UK – Confirmed

World Pastry Cup
2021-09-24 - 2021-09-25 | Sihra Lyon, EUREXPO BOULEVARD DE L'EUROPE, Lyon, CHASSIEU, 69680, France
The World Pastry Cup 2021,
GL events have confirmed that Sirha Lyon will be maintained in 2021. However, the 20th edition is rescheduled and will be held from THURSDAY 23rd to MONDAY 27th September 2021, Eurexpo Lyon.
The final of the Pastry World Cup, promoting a conscious and engaged pastry, will take place on Friday 24th and Saturday 25th September 2021.
It will gather France, Italy, Japan, Switzerland, Sweden, Russia, Chile, Argentina, Mexico, Algeria, Egypt, Morocco, Malaysia, Singapore, China, Kuwait, United Kingdom, Brazil, South Korea and Taiwan over 2 days of competition.
Sirha Lyon 2021, more than ever, promises to pay a vibrant tribute to all types of Food Service that have had to adapt to this unique period in the history of the industry.
The world reference event that is the Pastry World Cup, is intent on celebrating not simply a return to normal but a true renewal for the entire sector.

Barcelona Spain
2021-09-12 - 2021-09-19 | Toni Rodriguez Academy Barcelona, Carrer Indústria, Barcelona, Catalonia, 367 08027, Spain

Café Royal Hotel London
2021-09-08 - 2021-09-11 | Café Royal Hotel, 68 Regent Street, London, London, W1B 4DY UK, United Kingdom
Café Royal Hotel London – Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.
