{"id":3573,"date":"2019-06-11T09:18:01","date_gmt":"2019-06-11T09:18:01","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=3573"},"modified":"2019-06-11T10:21:53","modified_gmt":"2019-06-11T10:21:53","slug":"jessica-prealpato-2019-ars-worlds-best-pastry-chef","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/jessica-prealpato-2019-ars-worlds-best-pastry-chef\/","title":{"rendered":"Jessica Pr\u00e9alpato &#8211; 2019 \u00e5rs &#8220;Worlds Best Pastry Chef&#8221;"},"content":{"rendered":"<p>Varje \u00e5r utser\u00a0<strong>The World\u2019s 50 Best Restaurants<\/strong>\u00a0v\u00e4rldens b\u00e4sta i olika kategorier.\u00a0En av dem \u00e4r <strong>The World\u2019s Best Pastry Chef <\/strong>och i \u00e5r gick priset till Jessica Pr\u00e9alpato. Pr\u00e9alpato jobbar till vardags som Pastry Chef p\u00e5 Alain Ducasse au Plaza Ath\u00e9n\u00e9e i Paris. Hon v\u00e4xte upp i Mont de Marsan s\u00f6der om Bordeaux och inte l\u00e5ngt fr\u00e5n San Sebastian, d\u00e4r hon f\u00f6ddes i en familj d\u00e4r matlagning alltid var i fokus och specialiteten var desserter. Trots det hade hon fr\u00e5n b\u00f6rjan siktet inst\u00e4llt p\u00e5 att l\u00e4sa psykologi, men det tog inte l\u00e5ng tid innan hon ins\u00e5g att \u00e4ven hon skulle bli dessertkock. Hennes desserter \u00e4r baserade p\u00e5 de b\u00e4sta fr\u00e5n den aktuella s\u00e4songen, och med dom r\u00e5varorna skapar hon r\u00e4tter med mycket smak men samtidigt l\u00e4tta f\u00f6r gommen.<\/p>\n<p>Jessica vann med motiveringen-<br \/>\n\u201cHer creativity and devotion to the world of food and the art of baking makes her the perfect recipient of this award. Her cooking is absolutely of the moment: the way she manipulates natural sugars without sacrificing flavour chimes perfectly with the restaurant\u2019s ideology and the cultural zeitgeist to cut down on sugar intake.\u201d<\/p>\n<p>Hon svarar sj\u00e4lv p\u00e5 utm\u00e4rkelsen s\u00e5 h\u00e4r-<br \/>\n\u201cIt is an absolute honour to be recognised as The World\u2019s Best Pastry Chef. As the daughter of two pastry chefs, I have been immersed in the world of culinary arts my entire life. This award represents my life journey and the passion I have for this art. I hope this award inspires emerging pastry chefs around the world.\u201d<\/p>\n<p>Pr\u00e9alpato har arbetet i stort sett hela sin karri\u00e4r i de s\u00f6dra delarna av Frankrike innan hon hamnade i Paris.<br \/>\n2015 blev hon en del av Alain Ducasse familjen och arbetade d\u00e5 under Headchef Romain Meder. Restaurangen blev 2018 utsedd till den 13:e b\u00e4sta i v\u00e4rlden.\u00a0Hennes signaturr\u00e4tter \u00e4r jordgubbar clafoutis, Millason-kaka och fikon lagade p\u00e5 tre s\u00e4tt tillsammans med fikonglass och l\u00e4tt kex. Hon har \u00e4ven skrivit en bok som publicerades 2018,\u00a0<em>Desseralit\u00e9 <\/em>som handlar\u00a0om hur man p\u00e5 ett kreativt s\u00e4tt tar sig an fruktbaserade desserter.<\/p>\n<p>Vi p\u00e5 FoodFriends skickar stora grattish\u00e4lsningar till Jessica och vill \u00e4ven passa p\u00e5 att \u00f6nska lycka till vid 2019 \u00e5rs The World\u2019s 50 Best Restaurants\u00a0Awards den 25 juni i Singapore.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Varje \u00e5r utser\u00a0The World\u2019s 50 Best Restaurants\u00a0v\u00e4rldens b\u00e4sta i olika kategorier.\u00a0En av dem \u00e4r The World\u2019s Best Pastry Chef och i \u00e5r gick priset till Jessica Pr\u00e9alpato. Pr\u00e9alpato jobbar till vardags som Pastry Chef p\u00e5 Alain Ducasse au Plaza Ath\u00e9n\u00e9e i Paris. Hon v\u00e4xte upp i Mont de Marsan s\u00f6der om Bordeaux och inte l\u00e5ngt [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3578,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[14,18],"tags":[],"class_list":["post-3573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-varlden","category-branch"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=3573"}],"version-history":[{"count":4,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3573\/revisions"}],"predecessor-version":[{"id":3581,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3573\/revisions\/3581"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/3578"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=3573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=3573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=3573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}