Fátima Gismero
Pastry Chef Spain
Biography
Winner 2021 Best New Pastry Chef award for her dessert ‘La almendra, del origen a la evolución’ (The almond, from origin to evolution), a creation that pays tribute to the almond, the emblematic nut of her homeland.She was also awarded the “Pastry Discovery Gem” prize by La Liste in Paris last June, a recognition that highlights emerging talents in the world of desserts with special potential. ‘A contemporary Spanish pastry chef rooted in the land and tradition’ is how the French classification defines Gismero.
Born in Guadalajara, the granddaughter and daughter of bakers, after years of training in Madrid and Barcelona, she returned to her hometown, where she took over the family business, combining inherited tradition with innovation and committing to the use of local and regional products in her creations.
She is featured in issue 59 of Pastry Revolution magazine, entitled ‘With Tradition’. This publication, edited by Montagud Editores, brings together 52 recipes that fuse traditional pastry-making with more contemporary techniques, reflecting Gismero's philosophy that ‘without tradition there is no evolution’.
She is a professor of Fundamentals and Preparations of the Sweet World at the Madrid Culinary Campus (MACC), an academic institution focused on training in haute cuisine and culinary innovation. The participation of figures such as Ferran Adrià, with his Sapiens Methodology, and Andoni Luis Aduriz, contributes to consolidating the MACC as an international benchmark.
Sessions
11:30h
