Pastry Blog & News
Next May in Paris will be held the final of a competition that started as a local event and this year comprises 11 regional semifinals with renowned pastry chefs in the jury panel.
The young candidate achieved a resounding victory in the French trial, securing in addition three out of five special prices.
The seventh edition of the Open des Desserts Glacés was clearly won by the inland ice cream maker Philippe Faur. The six candidates had to elaborate 2 frozen cakes for 8 people, an ice sculpture and a nougatine piece in seven hours.
Dehydrated leaves of fruits and vegetables, aromatic herb coulis to “paint” plates, inclined electric grills for meat that has no burned fat…the winners of the Innovation Awards for Sirha 2015 make it clear that the world of haute cuisine champions products that are 100% natural, creative and full of flavour.
In the recent edition of the International under-24 Pastry Championships in Rimini, the main dialogue was between the two voices of Japan and France. The only voice that interrupted this conversation was that of Taiwan, who finished in third place.
France gets ready to host the up-and-coming final of the most prestigious title that any French ice cream maker can aspire to, the MOF Glacier. The organisation of the event is led by the National Confederation of Glaciers of France, and they have everything ready so that all six candidates in contention have everything they need for the final on the 21st and 22nd February in Versailles. Jean Christophe Vitte, Jean-Thomas Schneider, Nicolas Jordan, Christophe Bouret, Vincent Boué and Jean-Luc Kenneally reached the final after three hard years of preparation and then winning through the regional elimination rounds.
The countdown begins for the 26th edition of the prestigious U.S. Pastry Competition. And the theme this year is very Hollywood, “Diamonds are a Girl’s Best Friend: Ladies Luxuries”. Marilyn Monroe and Howard Hawks immediately spring to mind…
More than the prize money of 2,500 euros for first place, this trophy is a wonderful tribute to the career of this pastry chef from Kobe.
The candidates will be required for the first time to sculpt a whole block of chocolate and integrate it in their artistic chocolate creation. They will also work with two ice blocks similar in size to the artistic creation made of sculpted ice.