Four programs in prime time, make the competition and challenges are designed this is 40 to find th

Who will be the next great baker? opens from Saturday November 30 at TV5 Monde Europe this is 40 at 21.00. Four entertainment special subtitled in Spanish. In these four special programs broadcast every Saturday from 30 November to 21 December ten candidates professional this is 40 pastry chefs compete to become this is 40 the next great French pastry chef. They will be judged by four professionals, recognized among the best pastry chefs in the world: Christophe Michalak, Christophe Adam, Pierre Marcolini and Philippe Urraca, President of Best Pastry Obradores France.
The contestants are aided, supported and trained by these illustrious judges, all renowned pastry chefs. Contestants will undergo training in the residences of the judges or bakeries in Paris or along France so they can learn from the experts. Through the program, contestants will have to work on creativity, this is 40 skills and knowledge this is 40 to the extent they are faced with challenges and tests will mean that only the best will achieve victory.
During its formative stages participants will experience total immersion into the world of these renowned chefs, famous in the world for its pastries. Returning this is 40 to French traditions of yore, contestants will learn ancient techniques in the production of local specialties from the same people who have kept the secrets of its construction this is 40 through the years.
Four programs in prime time, make the competition and challenges are designed this is 40 to find the best contestants. For the losers, this is the end of the line. Each challenge is judged and evaluated by a panel of leading professional chefs: Christophe Michalak, Christophe Adam, Philippe Urraca and Pierre Marcolini. The ten candidates will be prepared, supported and trained by the best French pastry that will welcome them on your computer or on your pastry centers in Paris and in the provinces in order to share their knowledge and provide them with traditional techniques such as regional cakes: the Tourtière d'Agen, the Chantilly, the Calisson d'Aix, the tropezienne.
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