Top pastry chefs to judge competition in NY

The International Restaurant & Foodservice Show of New York, coming up March 6 at the Javits Center in Manhattan, is the site of the U.S. Pastry Competition with the theme of Magic & Illusions this year.

New will be The Junior Competition with six finalists from four culinary schools competing alongside the pros. Their showpieces will be judged fro 10 a.m. to 4 p.m. with awards announced at 4 p.m.

Attendees will want to check out the showpieces created by leading pastry chefs throughout the show. It’s the 27th annual Pastry Chef of the Year event, says Ron Mathews, Vice President for the Urban Expositions Family of Foodservice Events.

Board members of the Societe Culinaire Philanthropique, one of the oldest and most prestigious chef associations in the world, will preside over the judging procedures. Contest awards will total over $10,000.00. Judges in each category include:

ARTISTIC
William Foltz – L’Auberge Casino Resort, Lake Charles, LA
Laurent Branlard – Walt Disney World Swan & Dolphin Resort, Lake Buena Vista, FL
Ewald Notter – Pastry Chef -Artisan-Consultant- Educator, Redmond, WA
En Ming Hsu – Pastry Chef -Artisan-Consultant- Educator, Henderson, NV

PLATED DESSERT
Florian Bellanger – TV personality CupCake Wars & Proprietor MadMac
Richard Capizzi – Lincoln Ristorante, NYC, NY
Michael Laiskonis – Educator-Professor, Institute of Culinary Education, NYC, NY
Ghaya Oliveira – Restaurant Daniel, NYC, NY

BON BONS
Norman Love – Norman Love Confections, Miami, FL
Christophe Feyt – Mandalay Bay Casino Resort & Hotel, Las Vegas, NV
Biagio Settepani – Pasticceria Bruno, Staten Island, NY
Roland Mesnier – Former White House Pastry Chef – Author, Fairfax, VA

CAKE
Georges Berger MOF – Chocolate Fashion, Coral Gables, FL
Stephane Cheramy -Ritz Carlton Hotel Grande Lakes, Orlando, FL
Sherry Yard – Helms Bakery, Los Angeles CA
Scott Green – The Langham Hotel, Chicago, IL

At the new Junior Competition, six finalists from four schools qualified by participating in preliminary tryouts conducted by deans in their pastry programs. Like the pros, they’ll create a plated dessert, judged with the same criteria, around the Magic and Illusion theme but will make smaller table amenity chocolate centerpieces.

The event is hosted by Paris Gourmet, a leading specialty food importer and distributor sourcing products worldwide with service throughout the North America. The event is co-sponsored by Cacao Noel Chocolate, Pastry 1 (pastry ingredients), Beurremont Butter, Gourmand and Maison de Choix.  For more information, visit http://www.parisgourmet.com.

 

 

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