Pastry Blog & News
The young pastry chef’s chocolate showpiece, dedicated to the Kayapo indigenous people, fascinated everyone present including the jury, who did not hesitate to proclaim him the winner.
Nicolas Jordan and Jean-Christophe Vitte experienced one of the most magical moments of their lives last Sunday afternoon. They had invested more than three years in the minutely calculated preparation of a tough competition in which all the effort, time and money were never enough. But the two have fulfilled their dreams with the crowning of MOF Glaciers 2015 (dedicated to Georges Michaud). Organized by the Confédération Nationale des Glaciers in France and the Ministry of Education, it is the highest national distinction that an ice cream maker can achieve in France.
At only 26, Alistair achieved a resounding victory in the qualifying competition, since in addition to winning first place; he also took home three of the individual awards.
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.