Deniz Karaca was born in Germany but has made a name for himself in the Australian chocolate and dessert scene after being named the #1 chocolatier in Australia and Asia in 2012 and 2013. And now he just been proclaimed winner of the first annual Savour Patissier of the Year which was held at Foodservice Australia from 22 to 24 May.
30 of the nation’s brightest pastry chefs presenting up their best macaroons, tarts, éclairs and entremets, in an attempt to win a share in over $ 42,000 of cash and prizes. But Deniz was the candidate whose score added more points in total and was proclaimed overall winner, in addition to winning in the categories of cakes and éclairs. Other prominent names were Philip Khoury, winner of the entremets category, and Eigen Tind, in the macaroons category.
Kirsten Tibballs, owner of Savour Chocolate and Patisserie School, one of stars in the so good #15/ so good #16 and with a vast experience in international competitions like the World Pastry Championships in Las Vegas and the Pastry Olympics in Germany, was the driving force behind this new contest. But to what purpose? “I really wanted to establish a professional industry competition where the crème de la crème of pastry chefs could showcase their talent and really get recognition for their craft,” she explains. “This competition is the first of its kind in the industry, and is designed to provide a platform to gain really relevant, valuable experience, and exposure to the world’s best.”
The level of all participants, according to Tiballs, was exceptionally high. The jury, made up of the World Chocolate Master Frank Haasnoot, World Champion pastry chefs Julien Álvarez (so good #8, so good #15) and Jordi Bordas, and Best Chocolates in the World creator Paul Kennedy, had to taste 120 different creations during the three days of the competition, with very diverse flavors in line with the nationalities of the candidates.