The Dianense Raquel López Van Beek wins a place in the national team of artisan bakers

With only 19 years he has succeeded. Dianense young Raquel López Van Beek last Thursday won a place in the national team of artisan bakers who will represent Spain in international championships.

Raquel participated throughout the day in the Spanish Craft Bakery Championship held in the framework of Intersicop, the International Bakery, Confectionery and Related Industries, which since Monday held at the IFEMA (Madrid).

To participate in this prestigious contest, she was selected by the Bakery and Pastry Federation of Business and Confectionery of the Province of Valencia and during the same contest passed tough tests that define the 'complete baker': preparation, kneading, fermentation, cooking and finishing of pieces of bakery, pastry and an artistic piece.

The jury praised his work was presided over by master baker Josep Pascual and trained by the French artisan baker Johan Mof; Jesus Valencia Machi; Manuel Flecha, professor Bakery School in Madrid, and television writer and collaborator Iban Yarza.

The Dianense panadera participated in the junior category of this competition and managed, with Francisco Recio (Andalusia), one of the two posts are reserved in the selection under 22 years. Joining them will be part of the national team artisans José Roldán (Andalusia), Unai Elgezabal (Basque Country), Pablo Conesa (Andalusia), Guillermo Moscoso (Galicia), Javi Moreno (Murcia) and Antonio Cepas (Castilla La Mancha) .

The next appointment that the Spanish selection of artisan bakers has ahead will be in August, when between the days 24 and 28 they participate in the cooking school ALMA in Parma (Italy), along with eleven other countries, in the competition to opt for the Coupe du Monde de la Boulangerie 2016 to be held in Paris in February.

Raquel López Van Beek is currently studying a higher degree in FEGREPPA (Bakery and Patisserie Trade Federation of the Province of Valencia) after having obtained the intermediate degree and having completed a baking course at the Dénia CDT.