professional experience monpla bakery and confectionery · • dulcypas book magazine, emphasised...

Resumé

www.monpla.com

Name: Salvador Pla Petit

Birth Date: 8 July 1973

Phone: 626991045 C/ Pizarro, 32 [email protected] 46004. Valencia. Spain

of 8

PROFESSIONAL EXPERIENCE

• Master Artisan Baker and Confectioner

Nº DCA 751.

• Owner of MONPLA Bakery and Confectionery in Valencia, specialised in fine confectionery and cakes, special bread, chocolates and sweets and savoury pastries. All of its products are based on a combination of craft, top quality and high technology.

• He is in charge of the following

professional fields:

o Bakery o Viennese Pastries o Sweet Confectionery and Cakes o Savoury pastry and Cooking o Chocolates o Ice-cream o Turrón-making

He has delivered, as a professor, courses on the following topics in different educational organisations such as: • Gremi de Mestres Sucrers (Guild of Master Bakers and Confectioners) of Valencia.

• IES Andrés de Vandelvira de Albacete (Department of Food Industry).

• Federation of Bakery and Confectionery of Valencia (FEGREPPA).

• School of Haute Creative Cuisine Food and Fun.

• Guild of Bakers and Confectioners of Valencia. • Iria Castro School (Madrid), presentations in INTERSICOP (Madrid), • Valencia Centres for Development and Tourism (CdT. Valencia); (CdT. Denia).

• Presentations in the “Gourmet” Fair. Valencia. It has performed training and dissemination activities together with the company "Las Añadas de España": tastings and wine and food pairing using different products elaborated in MONPLA Bakery and Confectionery and different wines.

He has also carried out various dissemination actions in the a.m. fields such as Certified Professional Qualifications Advisor and Assessor, at a national level, in Spain.

Resumé

www.monpla.com




of 8

PROFESSIONAL COMPETENCE AND TECHNICAL SKILLS

Viennese Pastries

• Formulating recipes for different Viennese pastries (brioche, puff brioche,

panquemado, croissant, Swiss buns, chocolate swirls and own products developed in our workroom such as ‘Petit’ and ‘Pizarro’, among many other products).

• Selection of flour according to the product to be made.

• Organization of raw materials and machinery.

• Kneading according to recipe, measurement of temperatures in all doughs containing leavening, for regular manufacture.

• Knowledge in the forming and lamination of pastries.

• Controlled fermentation, also no-time-fermentation, or deep freezing of raw doughs and products

• Elaboration of complex kinds of doughs such as “panettone", stollen, etc. Note: At MONPLA, 18 different types of pastries are made daily.

Bakery

• Special Bread recipes formulation.

• The distinction of flours and flour types for recipes balancing.

• Knowledge of Technical specifications and Alveograms of flours for the production planning to obtain the desired product.

• Kneading of recipes as required (autolysis, poolish, biga, sourdough, bread starter, etc.).

• Forming and shaping of all type of bread loaves.

• Fermentation of all kinds of dough (no-time-dough, sourdough, natural and controlled fermentation, deep freezing of raw dough, pre-cooked bread, etc.).

• Baking of different Bread Doughs, in different ovens and temperatures, and with different finishings.

• He has received a recent award in Madrid, and his work has been recognised with the Good Bread "Star".

Note: At MONPLA, 24 different types of bread are made daily.

Resumé

www.monpla.com




of 8

Sweet Confectionery and Cakes

• Mastery of classic and modern confectionery

• Redesign and preparation of traditional confectionery recipes to develop lighter and healthy recipes

• Study of raw materials to find out the function of each ingredient and its development in the final preparation of the product.

• Customized recipes preparation based on the type of client or hotel industry (restaurants, events, catering, … ).

• Knowledge of beaten masses (sponge cakes), shortcrust pastry, puff pastry, choux pastry, fonçage pastry, creamy pastries, icings and decorations.

• Qualities of the product's finishing: gloss, spray top coat, chocolate icing, meringue, mocha, …

• Mastery of pasteurizer to make products such as crème pâtissière/confectioner's cream, yolk, marzipan, jams, gianduja, pralinés, dried fruits and nuts pastes, icings, …

• Technological solutions for the acquisition of new properties in elaborated products and for increasing the preservation time, for instance:

• Influence of the “vacuum” technology to provide the product with a different texture and better preservation characteristics.

• Use of the blast chiller (- 40º C) for deep-freezing, which ensures avoidance of large water crystals, which results, in its turn, in a vast improvement of the quality of the product, at the same time that we pasteurise the food concerned.

• “Customized and Unique“ Design Desserts (MONPLA Egg and Cob).

• Candied fruits (oranges, pears, etc.).

Note: in MONPLA,18 to 20 types of different pies and cakes are made weekly, rotational according to season. Savoury pastry and Cooking Note: In this field, both disciplines can be associated due to the close link between them.

• Mastery of scalded (blanched) doughs, puff pastry dough, salted shortcrust pastry, etc.

• Flour recognition for its use in the most suitable and specific purpose.

• Weighing and balancing of recipes.

• Preparation of different types of daily salty basic fillings (ratatouille, onion, spinach, chards, chicken curry, …).

• Cooking knowledge applicable to confectionery showcase and different customised orders.

• Design and preparation of menus: restaurants, events, catering, …

• Application of technology to the different cooking processes: steam oven, modified atmosphere pasteurizers, thermo-sealer, vacuum machine, blast chiller, Ronner, etc.

• Culinary redesign of new dishes based on traditional cuisine.

• Processed products: patés, terrines (fish or meat), quiche with a range of tasty, attractive fillings, different types of meats wrapped in puff pastry (Wellington tenderloin, …), fruits, vegetables and flavouring of oils using low-temperature baking.

Resumé

www.monpla.com




of 8

Chocolates

• Precise knowledge of the chocolate tempering process, different types of fillings and

conservation of the chocolate.

• Adaptation of chocolates to the customer's suggestions: flavour, type of filling, format, screen print, …

• Expert in different formulations of Chocolates: with praliné, spirits, dry fruits, pulp of fruits, various grazings of chocolates and a variety of truffles.

Note: MONPLA, has a display cabinet with about 20 different types of chocolates.

Ice-creams

• Securing of the proportions in the product to be made, and internal influences in the mixture

• Ice cream recipes balance according to fat content, sweetness, liquor, aromas or pulps, etc.

• Mastery of pasteurisation of ice creams, maturation, whipping and final finishing.

• Differences in the making and presentation of different ice-cream products: ice creams on display cabinet and cakes and pies.

• Types of ice creams: egg-ice creams, sherbets, vegetables-, herbs-, flowers-, fruits- and spices-ice creams, dairy ice creams, and liquor ice creams.

Turrón-making (similar to nougat)

• Differentiation between the different types of turrón: chocolate-based, marzipan-based, dry

fruits, liquor, etc.

• Influence of the turrón recipes’ balancing in its later process of drying, cutting and optimal tasting.

• Application of the last technological features ensuring the organoleptic qualities of the finished product.

• Artisan preparation of turrón: pralinés, dry fruit pastries, giandujas, marzipans, etc.

OTHER TECHNICAL KNOWLEDGE: Food Safety

• Design, preparation and implementation of the Food Safety Hazard Analysis and Critical Control Points (HACCP) Plan.

• General Principles of Food Hygiene: pre-requirements definition.

• Elaboration of a wide range of haute confectionery and cooking products without chemical preservatives.

• Parameters defining the preservation of the products in optimal organoleptic conditions, and determination of their expiration dates.

Note: MONPLA has a Food Safety Hazard Analysis and Critical Control Points (HACCP) Plan implemented since the year 2005.

Resumé

www.monpla.com




of 8

PUBLICATIONS AND INTERVIEWS

• Dulcypas BOOK Magazine, emphasised as a recommended establishment, 15 May 2108.

• Interview in TV-8 Mediterráneo TV-Channel speaking about a very Valencian sweet dessert “Arnadí ”, 5 April 2018.

• El Mundo newspaper, 21, Nov 2017, "Four bakeries of València among the best of Spain"; Spanish route of the Good Bread; Monpla, by Salvador Pla: https://bit.ly/2JZIJqK

• Cadena SER radio stations, interview on All Saints' Day candies and sweets, (1, Nov. 2017): Video: https://bit.ly/2Kg6w4I

• TV report in TV-8 Mediterráneo TV-Channel, “All Saints' Day candies and sweets”, 30 Oct. 2017.

• Lepetitjournal Valence, dealing with “MOCADORÁ”, 9 Oct 2017: “6 boulangeries de la région de Valence parmi les meilleures d’Espagne”: https://bit.ly/2MgmucI

• Radio Resumé, talking about our record, 26 July 2107. Description of Monpla Bakery, 45 years of tradition and quality in bread making and confectionery:

https://bit.ly/2MbUrLt https://bit.ly/2KebXBm

• TVE report, “Cocas Cristina de calabaza” (pumpkin and almond flat cakes), tradition and innovation. 2017.

• Dulcypas magazine: “Monpla Bakery and Confectionery”, Valencia. Festival of Doughs”: https://bit.ly/2tvshTJ

• Magazine Dulcypas: "Trenza de pistacho y pétalos de rosa" (Pistachio and rose petals braid loaf) by Salvador Pla", 31 Agosto 2017: https://bit.ly/2K553zi

• Magazine Dulcypas 451, “Playing both sides”, July 2017. https://bit.ly/2yz0lnY

• Magazine BOOK Dulcypas 448 “Our doughs in a gala dress”, 7 April 2107. https://bit.ly/2K9dANf

• Magazine Dulcypas 446, “Bakery to give away”, 8 February 2016. https://bit.ly/2MMcPeR

• Magazine Dulcypas: “Valencian Brioche by Salvador Pla”, 20 October 2016. https://bit.ly/2lqEtBH

• Magazine Dulcypas 444, “Another form to encapsulate fine buns and pastries”, 11 oct. 2016. https://bit.ly/2JYOzIN https://bit.ly/2K4lk7l

• Magazine Dulcypas 421, “Me sabe a chufa” (it tastes like tiger nut to me)”, May 2016. https://bit.ly/2lrfKx3

• Newspaper El Mundo, an article in the Innovation Section: "Micro company, alchemy and disruptive innovation", 25 June 2012. https://bit.ly/2rFdhUc

• Interview in Canal Nou TV-Channel, “La Nit” Show: “Our know-how, technology and company objectives”. Broadcasting Date: 21.06.2012: https://bit.ly/2KfSUXr

• Interview in TVE-1 Channel, Regional News, on the occasion of Easter celebrations 2012, to outline typical specialities of the Valencia Region.

Resumé

www.monpla.com




of 8

• Interview in the Regional TV Channel of Castile, on the occasion of 11ª Confectionery Meeting, held at the IES Andrés De Vandelvira, with the making of a video on “Techniques and set up of Desserts”. Date of edition: January 2012.

• El Mundo newspaper, an article on Gastronomical Suggestions: "Haute confectionery, Sweet Miniatures and Magic in Flavors", published in 2011.

• Saborea Mundo Mediterráneo (SMM) Magazine, belonging to the El Mundo newspaper, in the Section "Valencia to be discovered", an article on MONPLA Bakery and Confectionery as a benchmark, published on 1 December 2011.

• Levante newspaper, in the book "Gastronomical Yearbook of the Valencia Region", that mentions the best gastronomical venues, includes MONPLA Bakery and Confectionery, since the year 2009 to present time, as a leading company.

COURSES, WORKSHOPS AND SEMINARS. • Course by Olivier Magne “Creative fine pastries”, May 2018.

• Course with Yohan Ferrant "Bakery", Sept 2017.

• Course with Jimy Griffin, “Bakery and Pastries”, June 2017.

• Course with Dinara Kasco, “Cakes and pies”, June 2017.

• Course with Jose Manuel Marcos Candle, “Desserts Pies and Cakes”, May 2017

• Course with Yann Duytsche, “Cakes”, May 2017.

• Course with Vernal Raul, “Chocolate Figurines”, March 2017.

• Course with Hans Ovando, “Modern Confectionery”, Nov 2016.

• Courses on “Uses of Sourdough”, at Fegreppa. Year 2015.

• Course on “Allergen Labelling”, in the sector of flours and derivatives, at Fegreppa, 2015.

• Course on “Upmarket Bread”, at Fegreppa. Year 2015.

• Course on “Bread loaves with Cereals and Liquid Fillings”, at Fegreppa. 2014.

• Course on “Reactivation of Doughs and Fermentation Control” at Fegreppa. 2014.

• Course on “Artistic Pieces of Bakery with fermented and Glucose-added (dextrose) Doughs”, at Fegreppa. 2014.

• Course on” Artisan Ice cream Manufacture” at the Gremi de Mestres Sucrers of Valencia. 2014.

• Seminary on "Creative fine Viennese pastries", at Fegreppa. 2014.

• Course on “Celebration Savoury Pastries”, at the Gremi de Mestres Sucrers of Valencia. 2014.

• Participation Certificate in “Monas de Chocolate” event, Gremi de Mestres Sucres. 2014.

Resumé

www.monpla.com




of 8

• Specialization courses in Confectionery Product Manufacture at Gremi de Mestres Sucrers. Year 2013.

• Course on Breadmaking with "The Natural Sourdough, without secrets", at Fegreppa. 2013.

• Course on "Sourdough", at Fegreppa. 2013.

• Specialization courses in Confectionery Product Manufacture at Gremi de Mestres Sucrers. 2013.

• Course of Calculation and Analysis of Production Costs, at the Gremi de Mestres Sucres. 2012.

• Course of Savoury Pastry products, at the Gremi de Mestres Sucres. 2012.

• Course on Jams, Fruit Jellies, Marmalades, Fruit Purées and Fruit Pastes, at the Gremi de Mestres Sucrers. 2012.

• Course on “Monas de Pascua”, at the Gremi de Mestres Sucrers. 2012.

• Specialization courses in Confectionery Product Manufacture at the Gremi de Mestres Sucrers. 2009.

• European Professional Meeting on Bakery and Confectionery at Fegreppa. 2006.

• Workshop on Haute Sous-vide Cooking delivered by Pepe Moll. 2006.

• International Bread Workshop, Delivered by Xavier Barriga. 2006.

• Workshop on "Take Away Cuisine", delivered by cook Toni Botella and pharmacist Elvira Matas. 2005.

• Course of Sherbets and Ice creams, delivered by Michael Willaume. 2004.

• Workshops on Haute Sous-vide Cooking and Catering in Full Dress, delivered by Toni Botella. 2004.

• Course “The Chocolate”, delivered by Pierre Hermè. 2003.

• Special Breads Workshop, delivered by Xavier Barriga. 2002.

• Seminaries on Bakery, delivered by Manuel Cortes. 2002.

• Yule Logs, delivered by Frederic Bau, Director of Valrhona Chocolate. 2002.

• Confectionery and Chocolate, delivered by Frederic Bau, Director Valrhona Chocolate. 2001.

• Course “Signature Cuisine”, delivered by Albert Adriá. 2000.

• Course on “Patés and Terrines”, delivered by Oscar Torrijos. 2000.

• Workshop “Special Breads and Pastries”, delivered by Gaetan Paris. 2000.

• Workshop on Savoury Pastry at School Aula Sole Graells. 2000.

• Course “Chocolate as a Dessert”, delivered by Ramon Morató. 2000.

• Course “Ice creams in the Restaurant Menu”, delivered by Angelo Corvitto. 2000.

• Course “Desserts for Restaurants”, delivered by Oriol Balaguer. 1999.

• Course on “Pies, Cakes and Snack Cakes”, delivered by Michel Violet. 1999.

Resumé

www.monpla.com




of 8

• Course on “Catering for Confectionery” at the Ferrandi School, Paris (France). 1998.

• Course on “Confectionery for Buffet”, delivered by Salvador Jurado. 1998.

• Course on “Savoury Pastries”, delivered by Salvador Jurado. 1998.

• Workshop on “Chocolate”, delivered by Pascal Brunstein. 1997.

• Course on “Confectionery”, delivered by Paco Torreblanca. 1997.

• Course “Cake and Pie Decoration”, delivered by Eliseo Tonti. 1997.

• Workshop on “Confectionery”, delivered by Carles Mampel. 1996.

• Course “Ecole Gastronomique Bellouet Conseil”, delivered by J. M. Perruchon and Bellouet. 1996.

• Workshop “Confectionery and Chocolate making”, delivered by Enric Rovira. 1995

LANGUAGES AND COMPUTER SCIENCE COMPETENCE

• Valencian and Spanish: Native.

• French: Intermediate Level.

• Knowledge of the Windows environment and its most usual applications of (Word, PowerPoint, Excel, …).

ACADEMIC EDUCATION

• Professional Certification in Pastries. Valencia. Regional Ministry of Economics, Industry, Tourism and Employment. September 2016.

• Professional Certification in Bakery and Pastries. Valencia. Regional Ministry of Economics, Industry, Tourism and Employment. January 2014.

• Professional Certification in Confectionery and candies. Valencia. Regional Ministry of Economics, Industry, Tourism and Employment. January 2016.

• Certification as Advisor and Assessor in Professional Qualification, granted by the Federation of Bakery and Confectionery of Valencia (FEGREPPA) and accredited by the Ministry of Education. Year 2013.

• Senior High School level.

• University Orientation Course (UOC).

• Curso Selectivo Acceso a Universidad.

• The first year of the Degree in Economics, University of Valencia Year 1992-1993

professional experience monpla bakery and confectionery · • dulcypas book magazine, emphasised...

Documents