Page 14 - NA_5_2_2011

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Off The Wire
12 Pastry & Baking
North America
With the award, Chef Camacho has the honor of representing
the Americas in the International C3 Competition finals, which
will be held as part of Madrid/Fusion in January 2012.
The international tasting jury made up of culinary professionals
• Rasmus Kofoed, chef at restaurant Geranium - Copenhagen
• Angelo Musa, pastry chef, World Pastry Champion –2003
– Paris
• Sébastien Rouxel, pastry chef restaurant Per Se- New York
• Mourad Khiat, pastry chef at the Berkeley –Hotel – London
• Philippe Andrieu, pastry chef - Paris
• Sébastien Faré, pastry chef at Elle et Vire – Paris – Versailles
• Sébastien Serveau, pastry chef at the Ritz - Paris –
working jury
As the fine chocolate that graces so many tables and
cupboards of the best chefs and most discerning food-lovers
in the world, Valrhona’s hard-earned traditional know-how
dates back to its founding by a pastry chef in Tain l’Hermitage
in the Rhone Valley, France in 1922. The pillars of Valrhona’s
philosophy are the uncompromising commitment to quality
and innovation as well as community and environmental
stewardship. In other word; what benefits the chefs, the
consumers, the workers, the farmers, and the planet, benefits
us all. This ingredient is in every aspect of the brand’s
production from farm-to factory-to chocolate lover.
Valrhona’s reputation as the standard-bearer in the premium
chocolate industry is exemplified by its mastery of every step
of cocoa production, from seed to bar and by its commitment
to investing in sustainable cultivation and the rediscovery of
forgotten cocoa varieties. Today, Valrhona sources its cocoa
beans directly from 15 different plantations in 12 different
countries, including Venezuela where it owns a plantation.
Valrhona chocolate is now available in 60 countries. For more
information, please visit
Chef Sally
Camacho Wins
The Americas
Region Semi-
final Of The
C3 Restaurant
Dessert Competition
Paris, France – Valrhona, recognized as one of the world’s leaders
of fine bar and baking chocolate for top chefs and discerning
chocolate lovers, has recognized the exceptional talents of Chef
Sally Camacho (pictured right) by awarding her top prize at
the C3 Competition in the Americas region.
Held on April 6th at the Valrhona École du Grand Chocolat
in Paris, the finalist selection was made after a four hour challenge
in which six pastry chefs vied for the honor of representing the
Americas at the C3 final competition. The talented chefs were
judged by an international tasting jury of media and culinary
professionals, headed by Chef Rasmus Kofoed of the Copenhagen
restaurant Geranium. The judging criteria included technical
ability, balance of textures, creativity and originality, taste
combinations, organization, and presentation.
Every year, entrants are given a contest theme to follow.
This year, entrants were asked to submit a creative, original
plated dessert inspired by “Manjari & flavors from
Madagascar”, using Valrhona Grand Cru: MANJARI 64% pure
couverture chocolate from Valrhona’s Grand Cru de Terroir
range. Chef Camacho won with her ‘Manjari Passion’, a Manjari
Mousse on Chocolate Nougatine with Caramel glaze, served
with Passion Fruit Sorbet, plated with Cashew Sable and
Pineapple Compote. Inspired by nostalgic taste memories,
Chef Camacho notes that “this is a dessert that I myself like
to eat with flavors of my childhood.”