As for the Bocuse d’or, the candidates selected for the final of the World Pastry Cup went through national and continental selections. The theme of this edition, which takes place Friday and Saturday at Sirha, is national heritage, and allows participants to highlight the culture and traditions of their country through their creations.
What they will have to make
In nine hours of tests they will have to make three frozen fruit desserts, 10 restaurant desserts built around a product chosen by the team and sourced in its country of origin, 26 sweet chocolate creations presented during the Chocolate Show ( new item introduced for this edition), 1 artistic piece in chocolate, 165 cm including base, 1 artistic piece in sugar, 165 cm including base, 1 artistic piece in water ice sculpted, 50 cm base included, a composition of a buffet (artistic staging) 150 cm in diameter bringing together previous creations and respecting the imposed theme: national heritage.
Creativity and heritage
These tests will highlight not only the technical skills of the candidates, but also their creativity and their ability to promote the culinary heritage of their country.
The novelty in this grand finale is the creation of the “Chocolate Show” event during which the candidates will have to stage innovative creations in a street-food style, developed in their box and finalized on stage inside. a food truck in front of the jury, all while explaining their recipe in a video prepared in advance, itself rated.
-“The show is an integral part of the competition. The Chocolate Show event was designed to generate a completely new use of stage space and unprecedented risk-taking in the history of the competition for the candidates. The teams will have to stage themselves outside their work box, even closer to the public,” specifies Pierre Hermé, president of the World Pastry Cup. At his side Amaury Guichon, recognized for his innovation and creativity in pastry, is the honorary president of this edition.
The French team is made up of Haruka Atsuji (chocolate) who works at Cabosse & Associé, Rungis, Jérémy Massing (sugar; Food & Emotions, Benfeld) and Mickaël Guyader (ice cream; Guyader Mickael Consulting, Nantes).
Swiss
