Tico pastry chef to compete in global challenge
Raised in a family bakery, Solís has honed his skills for 18 years, and he is no stranger to pastry competitions: He has baked his way to four gold medals, three silver and one bronze in various tourneys around the world. In 2013, Solís won accolades at a competition in Las Vegas, Nevada, hosted by The World Association of Chef Societies (WACS). The result: Solís qualified for the global competition in Stavanger, Norway.
The WACS competition covers nearly every culinary art, but only one champion is selected from each continent for each category – which is why Solís carries the glory of the Americas on his shoulders. The Norway event also incorporates a conference and exhibition of all things edible.
Solís is already a busy baker. He owns Boulangerie Le Artisan and is an executive pastry chef at the Culinary Training School of Costa Rica, where he teaches the art of pastry-making. He has worked for upscale hotels, including the JW Marriott in Lima, Peru. As a mentor, he is known for his transparent and inviting style.
“It is an honor to support all the people who dream big and have a passion for cooking,” Solís said in a statement. “There are currently many open doors. It’s a matter of effort and believing in ourselves.”
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