Pastry Blog & News
The school EspaiSucre (Barcelona, Spain) continues to work hard with the aim of giving restaurant desserts a prestigious role. For that reason, they did not hesitate to announce the third edition of the more and more consolidated international contest ‘The Best Dessert of Restaurant’, which will be held next October 17th and will bring eight professionals from five different countries face to face.
A new edition of the World Chocolate Masters, one of the most prestigious and spectacular competitions, will be held during the Professional Salon du Chocolate in Paris, from 19th to 21st October this year. On this occasion, a total number of 19 professionals will show their best by making an artistic piece, a cake, a dessert and assorted bonbons based on the theme ‘Cacao, a gift from Quetzalcoatl’.
The Sigep expo, held every year in Rimini (Italy), has proved to be a great showcase for pastry chefs for long years, although it was a traditional meeting point for the gelato industry. This is finally changing, and a major commitment to pâtisserie, as never seen before, is expected for the 2012 edition, counting on the attendance of first-class professionals and varied activities which we will closely follow.
The third edition of the international contest ‘The Best Dessert of Restaurant’ is underway. Its organizers, EspaiSucre school and Nespresso, have made the rules public and are now in the midst of the process of candidates’ registration, which will be extended until next July 31st.
Awarding the professional talent, dignifying the plated dessert within gastronomy and praising high quality chocolate – these are the pillars on which the C3 Competition (Consecration Cercle des Chefs) stands, created and organized by the chocolate firm Valrhona.
Seung Yun Lee from Savour Chocolate & Patisserie School Melbourne, Australia was crowned first place and followed by second place by Chi Hsien Cheng from Le Meridien Taipei at the inaugural World Chocolate Masters Asia Pacific Selection in Taipei. Both won a full travel package to compete in the World Finals which will be held in Paris between 19th and 21st October 2011.
Once again it was a great festivity for pastry and art. There is a magical conjunction that is produced in this type of contests, where spectacular presence and sensitivity are enhanced in this artisan trade. The 22nd edition of the US Pastry Competition, the pastry competition annually organized by Paris Gourmet in New York
In this edition of the impressive Italian fair Sigep, the birth of a new and spectacular world championship for pastry chefs 23 years old and younger has been confirmed. We’re talking about the Junior Patisserie World Championship, which has held its first edition and was a great success.
The recent victory of the Spanish team in the Pastry World Cup is, for many reasons, a historical, extraordinary, and great achievement. The intense emotion when Gabriel Paillasson announced “l’Espagne” after seconds which seemed eternal is still alive.