Page 11 - NA_3_4_2009

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Janice Wong from
2am: dessertbar
in Singapore
Yannis Janssens from
Viceroy Hotel
in Miami, Florida
The C3 competition aims to show the sophistication
and talent of people working as pastry chefs in the
restaurant industry, with a very technical and creative
approach on chocolate work. In fact, during this
competition, the candidates must demonstrate a recipe
of their own creation and will be judged on their skills
and mastery of the product. The chosen theme for this
selection round was Variations of Textures of chocolates
from the Pure Origin’s Grand Cru de Terroir range.
Capitalising on the success of C
competition’s first
edition, Valrhona has widen the amplitude of this event
by organising international qualification rounds. After
Italy, Spain, France and the regions of Northern
Europe/Middle East and now Asia/America have been
selected. Next stop is the finals in Madrid!
Selection Rounds
The Asia/America region selection round of the
international plated dessert competition organised by
Valrhona, took place April 24th at l’Ecole du Grand
Chocolat. The jury of master pastry chefs, lead by Frédéric
Bau, selected 2 candidates to participate in C
competition’s final which will be held in January 2010
during the prestigious gastronomic congress in Spain,
Madrid Fusion: