After writing last week’s post about cake competitions, I remembered my visit (as an observer) to one of the most remarkable competitions on the planet–the World Pastry Cup in Lyon, France.  The World Pastry Cup or Coupe du Monde de la Patisserie is held every two years as part of SIRHA, the International Hotel Catering and Food Trade Exhibition.  It was created in 1989 by Gabriel Paillasson, former President of the Regional Pastry Chefs’ Professional Association.

The competition is exhilarating to witness.  Since each of the six required elements is completed live, spectators have the rare opportunity to watch the world’s top pastry chefs in their element.  Camera crews also project close ups of individual teams’ work onto theatre screens in the front of the hall for easier viewing.

Each competing country selects its own team using guidelines specified by the World Pastry Cup.  Teams test their skills during a 10-hour live competition in six areas including:

1. chocolate dessert
2. frozen dessert
3. plated dessert
4. sugar sculpture
5. chocolate sculpture
6. ice sculpture

An international jury assesses each element of the team’s performance: 60% of the total score is based on tasting, 20% on presentation of the chocolate & sugar centerpieces, and 20% on work ethic (including kitchen cleanliness and organization).  At the end of the two-day competition scores are tallied and bronze, silver, and gold medals are awarded to three teams.  In January 2009, Team France was the winner of the 11th World Pastry Cup.  ITALY came in second, and BELGIUM came in third.  Japan was the winner of the best chocolate showpiece; Team USA was the winner of the best Ice Sculpture.

If you would like to know more about the Coupe du Monde de la Patisserie (World Pastry Cup), visit:

www.worldpastrycupusa.com/theCompetition.html

www.cmpatisserie.com/2009

This morning I had my first of many anticipated graduation ceremonies at the French Pastry School.  The students, having completed a 24-week intensive training program in all of the essentials necessary to succeed in the competitive pastry world, represented a wide range of emotions ranging from relieved (to be done with a challenging schedule of concentrated training) to excited (to be embarking on so many new career endeavors) to uncertain (of the current state of the pastry industry).  Although these individuals may be entering a competitive market just two weeks away from a generally lull time (January), I rest assured that they will each ultimately create a unique an satisfying niche in the trade. 

Just moments before the new grads and their friends and family arrived at the School, I managed to snap a few quick shots.  The following short series of photos represents a small part of the lavish buffet that the students created for today’s celebration to showcase their new-found skills. 

Those of you who may be in search of an enthusiastic, willing and prepared new member for your pastry staff, I encourage you to contact the French Pastry School with your open job postings.

Those of you whose mouth waters at the sight of the desserts and pastries portrayed in these images, I encourage you to consider visitng the School to find out more about how to apply for the l’Art de la Patisserie program or the new l’Art du Gateau program that will launch in August 2010.

The French Pastry School

226 West Jackson Boulevard
Chicago, IL 60606  USA
Phone: 312.726.2419   Fax: 312.726.2446
Email: info@frenchpastryschool.com

I am an avid supporter of competitions for the sugar arts.  Competitions encourage excellence, helping individuals develop skills to a higher level than what otherwise might be obtained.  In my own experience, I saved and used judging sheets from cakes that I entered in various competitions as coaches to help guide my work on future entries. 

While at the shows, I always took time to carefully study all of the other competitors’ cakes, often making it a point to ask other decorators questions about how they achieved a certain design element.  Careful attention to others’ work helped to internalize important details to consider when working on my own pieces.  Participating in a competition became for me a distance learning program of sorts.  I found that by devoting so much energy to improving my show-quality work my routine work improved, both in efficiency and in appearance.

Over the past three years, I have shifted into the role of a judge, an equally tenuous feat that requires critical attention to minute details on high-caliber cakes.  I now judge cake and gingerbread house shows around the country, providing demonstrations and hands-on classes before and/or after the show.

So, regardless of your own current skill level, consider participating in a competition.  It may prove to be just the nudge you need to take your work to the next level.

If you are interested in cake competitions, here are some that are coming up in the near future:

• New York Cake Convention (New York, NY): January 2-4, 2010 http://www.cakeconvention.com/
• That Takes the Cake (Austin, TX): February 27-28, 2010 http://thattakesthecake.org/
• National Capital Area Cake Show (Fairfax, VA): March 20-21, 2010 http://www.cakeshow.org/

The following images show my own progression from bronze to silver to gold medal awards at the Oklahoma Sugar Art Show.

Gold Medal, 2007 (Feathered Fantasy). This six-tiered, Hollywood-themed cake pays homage to Lucille Ball, featuring over 80 sugar orchids and 500 handmade fondant feathers, 400 of which enrobed a feathered pedestal. This work is featured in the 2008 book "Decadent Details, Perspectives of the Grand National Wedding Cake Competition" published by American Cake Decorating and Grace McNamara Inc.

Silver Medal, 2005 (Beaded Fantasy)This four-tiered oval cake is decorated with classic string work and a topper of life-like gum paste lilies. Its design is based on a wedding gown.

Bronze Medal, 2003 (Butterfly Garden)This four-tiered fondant-covered cake is styled after Versace's Butterfly Garden china pattern.

In going through some old image galleries on my computer, I came across some shots taken on a trip to Costa Rica where I had the wonderful opportunity to visit a family run farm on which sugar cane was a primary crop.

During the tour, I was impressed by the level of knowledge possessed by our guide (one of the family’s sons).  The photos below show the sugar cane in the field followed by the old ox-powered machine formerly used to extract the juice from the cane and the family patriarch cooking and casting the sugar into usable form.

If you find yourself in Costa Rica’s Cloud Forest (Monteverde) look up the “El Trapiche” tour for an enjoyable and educational afternoon.  http://www.eltrapichetour.com/Trapiche/Welcome.html

The Winter holiday season is associated with a number of traditional desserts, scents, and events.  One that encompasses all three of these is the gingerbread house competition.  One of my favorite Gingerbread House Competitions is the annual national competition hosted by the Grove Park Inn in Asheville, NC.  Held each year in mid-November, this competition attracts competitors in all ages from all over the country.  As a judge of the competition, each year I am impressed by the quality of the work that the competitors show. 

Although this year’s competition has passed, as past winners will tell you, it is never too early to begin thinking and planning for next year.  Enjoy some of my favorite entries from this year’s show below…or catch them on Good Morning America on December 24.  You may also view photos of the top three winning entries from each age category online at the Grove Park Inn’s web site:  https://www.groveparkinn.com/gallery/National-Gingerbread-House-Competition.

In the meantime, grab a little royal icing and some candies and decorate your own house today!