Every major victory began with a challenge. For pastry chefs, winning the Coupe du Monde de la Pâtisserie certainly means having challenged their own technical-creative abilities, pushing the boundaries of perfection and possibility, questioning the status quo in any matter of know-how, and reaching beyond their own limits and those of others. And Gelecta - the first Active Powder Gelatin - was itself created in 2021 with the premise in its DNA of challenging the status quo in patisserie, revolutionizing the way consistency is created with gelatin to achieve perfect texture.
As a matter of fact, Gelecta challenged the traditional model - leaf or powdered gelatin - to create a third category: Active Powder Gelatin. Gelecta challenged the status quo by creating the first gelatin that does not require pre-hydration. Gelecta challenged the limits to perfection in texture - no extra water added to the recipe - and created a gelatin that bonds with the liquids which are already present in the recipe without altering its equilibrium.
The technical aspects of the change, and their extraordinary impact on the perfection of the final results which are necessary for flawless execution in the competition, laid the foundations for a deep connection with the Italian team during the preparation and the competition itself.
Two extraordinary undertakings were in play, and two great teams - the Italian team and Gelecta - were ready to meet the challenge with great passion and determination. And it was in that very desire to win, and the challenge to go beyond limits and call into question everything that had been taken for granted up to then, that the two teams were to find the extraordinary synergy and common ground that comes from collaboration and mutual support.
For Gelecta, supporting the Italian team meant sharing the same goals and the same motivation for success with the Club and the Team throughout the period of preparation. Nights spent together out of hours at the CAST Alimenti culinary school sharing commitment and finding perfection, with Gelecta and Gelecta Ambassador and Team Tutor Francesco Boccia seeking the perfect international launch at Sirha in Lyon, and the Italian team on a quest for flawless execution in the competition. Shared above-all however, were frames of mind; the never-ending pursuit - dry run after dry run - of consistently perfect execution; and all those insecurities that come with a major challenge deep inside the innermost soul through to the moment at which, on 24 September 2021, a slightly surprised Pierre Hermes announced “L’Italie”.
