Pastry Chefs From The White House, Walt Disney And Others To Judge 27th Annual U.S. Pastry Competition; Magic & Illusions Is Theme
New Junior Competition Added to this Prestigious Event, Hosted by Paris Gourmet
NEW YORK, NY, February 3, 2016 - Rising stars of the pastry world will compete for the coveted title of Pastry Chef of the Year at Paris Gourmet’s U.S. Pastry Competition taking place at the International Restaurant & Foodservice Show of New York on Sunday, March 6 at the Jacob Javits Convention Center. The theme for the 2016 competition is Magic & Illusions and new for this year with be The Junior Competition where six finalists from four culinary schools will compete alongside the professionals. The showpieces will be judged from 10:00 am until 4:00 pm, with the awards ceremony at 4:00 pm. All attendees of the International Restaurant & Foodservice Show of New York are invited to see the illustrious showpieces created by America's leading pastry chefs throughout the duration of the Show.
“We are thrilled to be hosting the 27th annual Pastry Chef of the Year Competition and the new Junior Competition at the upcoming International Restaurant Show,” said Ron Mathews, Vice President for the Urban Expositions Family of Foodservice Events. “This special event has conistently been a highlight on the show floor, and we look forward to welcoming such an esteemed panel of judges to critque and select the next Pastry Chef of the Year.”
The U.S. Pastry Competition is America's most prestigious pastry competition. The event allows leading pastry chefs to showcase their talents by creating advanced dessert and chocolate bonbon recipes exhibited along with highly technical sugar and chocolate sculpted showpieces. 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:
New this year will be the Junior Competition which will consist of 6 finalists (4 schools) who qualified by participating in preliminary try-outs at their respective schools conducted by professors/deans in pastry programs. The junior competition will use the same criteria of the professional division, respecting the theme, Magic and Illusion but instead of making full scale chocolate and sugar sculptures, the junior competitors are required to make smaller table amenity chocolate centerpieces. As with the pros, the juniors will create a plated dessert, live, but instead of chocolate bonbons they will present petit-fours to the jury panel. Professor Naxielly Dominguez of Kingsborough Community College (Culinary Arts Program) is excited to be sending competing students who will be judged right along with the pros, by the same esteemed panel of jurors.
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