FP at CNPC

The National Congress of Cooking Professionals took place from 13-15 October. Part of the 28th edition of the Nacional Gastronomy Festival of Santarém, the Casa do Campino was filled with Congress delegates who, among frequent tastings, attentively followed every live performance by the many chefs that are currently making Portuguese gastronomy an art. On the 15th, the confectionary day, and following the presentations on New Cooking Techniques, Ganache Study and Preservation, Qualified Fruits, Vegetable Confectionary and the long awaited Lunch Break, it was our turn to go up on stage. During our 30 minutes we told and amazed audience how we gathered the Fabrico Próprio team and put together an unique compendium of the trade! In the end the applause was long and many fans came to us offering help to make the project widely known and to take part in future actions. After us there were presentations on New Technologies to the Service of Confection, the Road to the Protection of Aveiro’s Ovos Moles and a performance by the Pastry Chef Carlos Valente who delighted us with a Mille Feuilles of White Chocolate Mousse, Raspberry Sauce and Pistaccio Ice Cream. We would like to again give thanks to the organisation’s hospitality… and to Virgílio, Paulo, Vânia and the rest of the team, thank you very much!!

In the photo: Paulo Amado talking to chef Carlos Valente during his preparation of the raspberry sauce