Page 70 - NA_3_5_2009

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Competitions
68 Pastry & Baking
North America
A
fter three-days of breathtaking competition
between nineteen national Chocolate Masters,
the results of the third World Chocolate Masters
competition have been announced with Shigeo Hirai, sous
chef from the Grand Hyatt Tokyo, taking the crown of World
Chocolate Master 2009.
Chef Hirai was awarded the World Chocolate Masters 2009
trophy, specially created by leading Dutch designer Rob
Verhoeven, as well as a
25,000 prize package worth
approximately $37,500 US.
A biennial event, this year’s World Chocolate Masters took
place on October 14th-16th at the
Salon du Chocolat
Professionnel
exhibition at Porte de Versailles in Paris and was
Shigeo’s Dessert
Runway
Shigeo’s Pastry
Mode
1. Shigeo Hirai (Japan)
2. Lionel Clement (U.S.A.)
3. Michaela Karg (Germany)
4. Christian Schaberreiter (Austria)
5. Sébastien Trudelle (France)
6. Fabian Sänger (Switzerland)
7. Mark Tilling (U.K.)
8. Ryan Stevenson (Belgium)
9. Sergio Vela (Spain)
10. Lei Fu Veng (China)
11. Andreas Overgaard (Denmark)
12. Oscar Ortega (Mexico)
13. Sylvain Marron (Sweden)
14. Daniel Staron (Poland)
15. Ernst Knam (Italy)
16. Jennifer Heijnen (The Netherlands)
17. Romain Leemann (Canada)
18. Alexander Kislitsyn (Russia)
19. Wilawan Tanaditsapong (Thailand)
Overall Ranking Finalists
“World Chocolate Masters 2009”
sponsored by Barry Callebaut and their brand Callebaut, Cacao
Barry and Carma.
Established as the world’s preeminent chocolate competition,
theWorld Chocolate Masters is specifically designed to show-case
the very best practices in contemporary chocolate. It’s open to the
world’s most talented chocolate artisans and starts with national
selections the preceding year in each of the participating countries.
The objective of both the National Selections and World
Final is to provide a high interest format to promote the finest
chocolatiers from around the globe and select the very best from
the best. The competitions are intended to provide a platform
to promote the personalities, audacity and ingenuity associated
with the chocolate world.