MOF - Meilleurs Ouvriers de France Pâtissiers Confiseurs

02 febbraio 2015

 

In June 2013 “MOF Pâtissiers Confiseurs” decided to get together and create an Association named “Un des Meilleurs Ouvriers de France Pâtissiers Confiseurs” – AMOFPC – to add value to the passion and creativity inherent in their trade.
Association’s aims and subject
To promote the title of “Un des Meilleurs Ouvriers de France Pâtissiers Confiseurs” (One of the Best Artisans in France – Pastry Makers) and create an organizing committee for the competition “Un des Meilleurs Ouvriers de France Pâtissiers Confiseurs”.
TO TRANSMIT THE EXCELLENCE OF A LIVELY CREATIVE TRADE 
In 2013 certain French MOF pastry makers renowned at home and abroad decided to join forces to promote the title of “Un des Meilleurs Ouvriers de France Pâtissier Confiseur” and attract new talent by organizing the 25th competition in 2015.
In a very short time some sixty MOF pastry makers got together for this splendid adventure.  They did it because in a rapidly changing world the pastry maker’s trade is also continuously evolving.  MOF pastry makers demonstrate their skills daily in a business where excellence is inherent in the knowledge, innovation, creativity, talent and originality involved, and in the will to transmit a series of values.
Because looking ahead and preparing the future depends on transmitting knowledge to the younger generations, each candidate is accompanied, advised and motivated by an expert MOF pastry maker for several months, and at times for some years.  This tandem arrangement doubles talent and creativity in the trade.
 
Pastry making is very much to the fore in the wonderful French gastronomic experience.  Its reputation is based on our bountiful territories, our attachment to a history full of unique ancestral and regional traditions and unbeatable savoir-faire.
Those whose collars boast the French tricolour are the keenest ambassadors of French cuisine, known and renowned around the world and extremely popular with the media.  These important professionals, the best of whom are honoured with the title “Un des Meilleurs Ouvriers de France Pâtissiers Confiseurs”, popularise values that have once again become essential and that have the human element at their heart.