SPAIN is the winner of the World Pastry Cup

I’ll post the photos soon.  I’ve not had time to upload them.

The 12^th World Pastry Cup has been won by SPAIN.

BORDAS SANTACREU, Josep Maria GUEROLA and Julien ALVAREZ were presented with the trophy created by Antoine Arnaud, the Gold Medal, and also € 12 000 in prize money.

ITALY achieved the second place. Davide COMASCHI, Domenico LONGO and Emmanuele FORCONE won the Silver Medal and also € 7 000 in prize money.

BELGIUM achieved the third place. Dieter CHARELS, Marijns COERTENS and Pascal DE DEYNE won the Bronze Medal and also € 4 000 in prize money.

Each team, composed of a pastry chef, a chocolate specialist and an ice-cream maker, had 10 hours in which to create:

Three chocolate desserts, three frozen fruits desserts, twelve desserts on a plate, representative of the traditions and latest trends of the represented country, also an artistic creation made from sugar, an artistic creation made from chocolate and an artistic creation sculpted from hydric ice.

In order to adapt to the popularity of the contest, the event was staged for the time in the brand new Paul Bocuse hall.

As well as the candidates, the jury members were also the stars of this contest. The jury was composed of judges from the 19 participating countries, and was be presided over by Jérôme De Oliveira, leader of the team that won the previous edition in 2009. Gabriel Paillasson, President Founder and Pascal Molines, President of the International Organising Committee had invited pastry chefs Mitsuo Hara and Kazuaki Takaï, true representatives of Japanese pastry to be the Honorary Presidents of the event.

Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.