Photo Credit : International Federation Pastry/ Instagram
Moroccan pastry chefs made headlines at the FIPGC 2025, World Pastry, Ice cream & Chocolate Championship in Rome, securing an unprecedented set of results that underline the country’s growing skill and creativity on the global culinary stage. The Moroccan delegation claimed 2nd place in both the Pastry and Cake Design categories and took bronze in the Tiramisu competition, a major milestone for Moroccan pâtisserie.
Standout Creations and Talent
In the highly competitive Cake Design category, chefs Sara Alaoui and Sara El Fetouh impressed judges with a visually striking piece that blended Moroccan identity with contemporary aesthetics, combining high technical mastery with an artistic vision. In Pastry, the team led by chef Mohamed Yazidi, together with Ali Goussaid and Omar Dib, delivered work praised for its innovation and precision. Independent chef Tiyo also earned a bronze medal for his Tiramisu entry, demonstrating the breadth of Moroccan expertise across formats.
Method, Technology and Deep Preparation
The Moroccan teams credited rigorous preparation and a mix of tradition and cutting-edge technology for their success. Their training combined advanced techniques, including laser cutting, 3D design, thermoforming and precision manufacturing, with traditional artisan skills like wood sculpture, all rooted in Morocco’s rich culinary heritage. The delegation’s preparation reportedly involved around 100 intensive working days and a budget of approximately €50,000.
Leadership, Strategy and Future Plans
Team leader Amine Moumane (president of MasterGel) hailed the results as proof of long-term investment in coaching and R&D, and said the delegation had aimed for the podium from the start. Moumane announced plans to leverage this achievement by running transmission workshops for young pastry chefs in 2026, with a clear ambition to target the world title in 2027. He also called for stronger institutional support and regional competitions to spot emerging talent.
National Impact and a Growing Culinary Ecosystem
Beyond medals, the Rome performance sends a broader signal: Morocco is becoming a credible international player in gastronomy. The success is expected to inspire younger chefs, boost training programs, and encourage public and private investment in culinary education, essential steps for closing the gap with established leaders in Asia and Europe.
What’s Next
After a well-earned rest, the vice-champions plan to focus on knowledge transfer and building the next generation of pâtissiers. The team’s short-term roadmap centres on youth workshops, enhanced training modules, and partnerships intended to consolidate Morocco’s position on future world podiums.
Source : International Federation Pastry
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