| Posted April 19, 2017

Question: How did you prepare for the competition?

Swiss Team: In February 2016 we started looking for sponsors and then we found our training space and we thought about our theme.
By April, we began technical trails and tasting.
In May, we focused on the artistic pieces, and then we organized a dinner to raise funds.
Finally in August, we spent 100% of our time training. In order to focus on the competition we all decided to quit our job and we also participated to 9 mock contests.

Q: Can you explain why did you choose the Jazz Frog Theme?

Swiss Team: The world of Dracula is unexpected and may seem awkward, but it still makes sense in this competition because it has a glamourous, sexy and addictive touch.
Whether people like it or not, we took a risk but we kept the elegance and the dynamic of modern pastry.
We wanted to mix gourmet with bloody, elegance with horror and to convey emotion vs indifference.

Q: What was the most difficult part for you during the contest?

Swiss Team: As it was our first Coupe du Monde de la Pâtisserie, the beginnings was difficult, but we had trained enough to overcome all the problems and unexpected events we faced.
Besides, our team spirit enabled us to make it through and to manage well adversity.
The main difficulty was to discover new machines we had never used before, the temperature changes in the contest zone and the thermal shocks, but also the public’s expectations: a lot of people were supporting us and we couldn’t disappoint them.

Q: Which trial has been the most difficult?

Swiss Team: The most difficult part during the contest was the making of the artistic pieces, because we can’t make mistakes.
A broken sculpture at the end of the contest is very difficult part to catch up.

Q: This was the 15th edition of the Coupe du Monde de la Pâtisserie. What is your vision about the contest? What did it bring to the pastry world since its creation?

Swiss Team: For us, it is the most important and prestigious contest in the pastry world and the most famous and challenged in the world.
The Coupe du Monde de la Pâtisserie means innovating and surpassing oneself: we are questioning ourselves constantly, which enables us to develop faster professionally and humanly speaking.
Also, thanks to this contest, we have the chance to discover new techniques every year.

Q: You won the bronze medal, first time for the Swiss Team!  How did you leave this 3rd Place?

Swiss Team: We are very proud, and for us it is a victory. It was an unforgettable experience.
We had to concentrate all our efforts to surround ourselves and to find sponsors but we’ve worked very hard in order to get there. We would be delighted and even more proud to keep this mindset in the Swiss club in order to move forward.

Q: Now you are vice world champions, what are your plans for the future?

Swiss Team: We would like to support the following teams, to share our experience with them, and to train them in order for our country to keep evolving in the same dynamics.
And some of us now want to open their own boutique.

Q: In conclusion, can you sum up your adventure at Sirha in three words?

Swiss Team: Encounter, Humility, happiness

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