The World Pastry Cup goes to:
FRANCE
The contest in a nutshell: The World Pastry Cup took place on January 23rd and 24th at the "Espace des Chefs", as part of the Sirha (International Hotel Catering and Food Trade Exhibition). During two days, 19 teams from all over the world performed wonders using sugar, ice, and chocolate. During the contest, the pastry chefs' fans were cheering from the stands, without, however, interfering with the competitors' concentration. Each team created a base sculpted out of hydric ice, to serve as stand for a frozen dessert, a chocolate dessert, also a plate of desserts typical of the country represented. These "high quality" desserts achieved amazing finesse and aesthetics. Part of these gourmet works of art will be displayed in refrigerated showcases until the end of the exhibition, January 26th.
After two days of competition, the results have just been communicated:
The 9th World Pastry Cup is awarded to France
Christophe Michalak, Philippe Rigollot, Frédéric Deville
The winning team receives the World Pastry Cup trophy – designed by Antoine Arnaud, the Gold Medal, also 9 000 euros in prize money.
The Silver Medal is awarded to the Netherlands
Ivo Wolters, Jeroen Goosens, Arthur Tuytel
The team receives the Silver Medal, also 6 000 euros in prize money.
The Bronze Medal is awarded to the United States of America
Donald Wressell, Derek Poirier, Andrew Shotts
The team receives the Bronze Medal, also 3 000 euros in prize money.
In addition, several "special prizes" have also been awarded:
- Chocolate prize: Canada
- Sugar prize: South Korea
- Ice creation prize: Japan
- Special Press Jury Prize: Spain
- Best promotion: Morocco
- Best poster: Netherlands
- Best team spirit: Russia
For this ninth edition, a new price has been created. The « Vase de Sèvres de Monsieur le Président de la République Française » awards the team which has obtained the best degustation note. The first winner is the french team.
