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 Flour, sugar, eggs, chocolate and baking soda, not much by themselves, but when the ingredients are placed in the hands of talented pastry chefs, the results can be miraculous.
On February 9, 2005, twenty-five pastry chefs vied for the acclaimed title, “Pastry Chef of the Year” in the16th annual U.S. Pastry Competition at the International Restaurant & Foodservice Show of New York held at the Jacob K. Javits Convention Center in New York. Paris Gourmet, Cacao Noel, Beurremont and Ravifruit sponsored the pastry competition.
 The 2005 theme was “Romance”, and contestants worked to earn up to 120 total points, of which 45 points came from tasting. In other words, the artistic culinary creation had to be more then just a “pretty face,” they had to taste good, too! Entries were judged on visual appeal, artistic presentation, technique, originality, creativity and logical execution of time, as well as creative use of Cacao Noel Chocolat de Couverture and Ravifruit fruit purees. They were also judged on flavor, aroma, texture and structure. Each of the designs had to incorporate an 8-inch cake in a completely edible showpiece using equal parts of sugar and chocolate work. Okay, now you know a little about the requirements.  Now to tell you about the winners and their spectacular designs, some of which really defied the rules of gravity as well as limitless imagination! Imagine a soaring sugar and chocolate sculpture more than 3-feet high, or a chocolate geisha, chocolate piano keys, sugar roses, a Venetian mask, a sugar champagne bottle spilling out “champagne” or a cello made of chocolate! Elegant simplicity or sweet fantasy; it was each of the chefs’ unique interpretations that made for an interesting competition. For those that panic when they have to transport a birthday cake home from the bakery, imagine trying to transport something so large and so very fragile! Unfortunately, sometimes pieces do break en route to the show and cannot be entered.
 21-year old, Dorian O’Connell, a Culinary Institute of America (CIA) graduate, and a pastry chef at Garrison Confections, in Providence, Rhode Island, won the coveted title of “Pastry Chef of the Year”. Ms. O’Connell won a gold medal, a silver plaque and an award of $4,000. Eddie Wing Cheung, of the Grand Hyatt in New York, won a second place award, a silver medal and $2,500, as well as also winning a Gold Medal in the “taste” category, and an additional $750. Regis Courivaud, of Le Monde Restaurant in New York was the third place winner. Bill Foltz of the Sagamore Resort in Bolton Landing, New York won Honorable Mention.
 Congratulations to all of the chefs: Eric Bilodeau, Beau Rivage, Biloxi, MS, Loan Co, San Francisco Marriott, CA, Christophe Domange, Union League Café in New Haven, CT, James Gallo, The Jefferson Hotel in Richmond, VA, Pedro Gomez, Calihan Catering in Chicago, IL, Bill Lipscomb,The Ritz Carlton, Atlanta, GA, Frederic Lorashi, Hotel Hershey, Hersey, PA, David Lugo, Mix, New York, NY, Francesco Manfredi, Leonetti Pastry Shop in Greenvale, NY, Gerard Molloy, Art Institute of NYC, New York, NY, Patrick Muller, Hilton Short Hills, Short Hills, NJ, Jeffrey Ontiveros, Texas Culinary Academy, Austin, TX, Jean Luc Piquemal, Le 47 Paralle Saveur du Monde, Quebec, Canada, Anthony Pires, Marriott Financial Center, New York, NY, Abner Rarang, Intercontinental Hotel, Chicago, IL, Paul Rivera, Matsushisa, Beverly Hills, CA, Jonathan Sailba, Le Meridien, Minneapolis, MN, Ajith Saputhanthri, Settepani Bakery, Brooklyn, NY, Anthony Smith, Cosmopolitan Club, New York, NY, Stephan Willemin, Le Bergamote, New York, NY and Peter Yuen, La Patisserie P, Chicago, IL. May you all continue to have sweet successes!
© March 2005. Luxury Experience. www.luxuryexperience.com All rights reserved.
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