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¿Confectioner or pastry?

The two titles are valid. Moreover, you can also use to cook desserts, cakes, cupcakes and pastries, the end of the day what we are: we work in the kitchen. In fact, it was not until the sixteenth century when the difference between that made desserts, cakes, cupcakes and pastries and that made the rest of the menu that did not include desserts, cakes, cupcakes and pastries occurs.

How would you describe your job?

My job is my passion and, to some extent desserts, cakes, cupcakes and pastries makes me alchemist. The desserts, cakes, cupcakes and pastries, technically requires you to be extremely accurate. Everything has to be very heavy, measures do not serve the approximations but the right amounts for desserts, cakes, cupcakes and pastries. The dose of creativity is not linked to improvisation, desserts, cakes, cupcakes and pastries do not allow a calculation mistake or alter percentages because the result will be impossible to correct error.
Benefits of desserts, cakes, cupcakes and pastries.

How come to be known from Alicante village to the world?

"In desserts, cakes, cupcakes and pastries, accurate measurement is fundamental"

He who at age 12 my father send me home from a friend, Jean Millet, the "Meilleur Ouvrier de France" (one of the highest awards that the neighboring country gives professionals desserts, cakes, cupcakes and pastries over qualified in each specialty), introduced me to this profession. I do not know if he was then vocation, but I'm happy to have passion for sweets and desserts, cakes, cupcakes and pastries make this passion my profession. I was lucky to form myself in the best house in Paris, which enabled me to learn a lot about desserts, cakes, cupcakes and pastries.
Do not you have tempting proposals "migrate" a stove outside?
Since I migrated. From 12 to 24 years I was learning to be a pastry or making desserts, cakes, cupcakes and pastries. And then ... I need to see my land, my light and my stuff. I have never left Paris, but I want to be here in Elda.
Hard times for the sweet and lod desserts, cakes, cupcakes and pastries. How he faces the world light?
The tyranny of the cult of the body is now more tax, but has always existed. He has always lived with the sweet. Not a problem. Care more about the economic crisis that fashion of thinness, which there is nothing to surrender. Gloria Fuertes was very proud of her body person and was chubby. The key is moderation. Again, like everything that has to do with the pastry, accurate measurement is critical; 30 grams of chocolate a day is very healthy. The control does not have to keep him with sweets, it seems as easy to remove, are at the end. How healthy is to get to dessert having carefully all the way.
Haute cuisine has reduced rations, does the trend are small bites of sweet?
"More and more the habit of wanting to get to the dessert tasting it imposes"

We seek to achieve many flavor and sugar quantities are not necessary as believed, or as believed. In fact, in the last 50 years have drastically reduced the measures and improved sweetness, has managed to find the essence and give up the excessive and superfluous. And there is another radical change has democratized the bakery. It was within a few or many rarely before. Now we can enjoy a cake naturally. That does not make us gluttons.