Page 9 - PastryNA2012_2

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The grand prize of the third C3 competition was
awarded to Chef Iris Lau, from the Hotel Four Seasons
Georges V – Paris, for her “
Supernova
” plated dessert
and “Nova” petits fours.
The juries awarded the second place to Kanako
Sakakura (La Grande Table de Kitamura – Nagoya,
Japan) with her “
Toji Pagode
” plated dessert and her
Inspiration d’esprits jardin japonais sec
” petits fours. 
Representing the USA, Chef Sally Camacho (WP24,
The Ritz Carlton Hotel restaurant – Los Angeles),
took home third place prize for her “
Coeur de Caracol
and “
Mignardises Honduras
”. The “
Coeur de Caracol
was composed of a Coeur de Guanaja mousse, fresh
sliced banana on cashew sponge topped with cashew
nougatine, cookie ice cream, garnished with mango
sauce and Hearts on Fire microgreens.
The Special Press Award was won by Kanako
Sakakura (La Grande Table de Kitamura – Nagoya,
Japan) with her “
Toji Pagode
” plated dessert and her
Inspiration d’esprits jardin japonais sec
” petits fours.
This year’s competition, presided over by Ramus
Kofoed, Danish chef at the award-winning restaurant
Geranium in Copenhagen and 2011 Bocuse d’Or
winner, honored the profession of Head Pastry Chef,
paying tribute to the elaborate nature of the trade.
Criteria used by the juries to determine the
competition’s winner included: originality of recipe,
taste, flavour combinations, textures, aesthetics and
adherence to the theme.
Valrhona’s hard-earned reputation as the choice of
top chefs and discerning chocolate-lovers stems from
a unique traditional know-how that dates back to its
founding by a pastry chef in Tain l’Hermitage in the
Rhone Valley, France in 1922.  The pillars of Valrhona’s
philosophy are the uncompromising commitment
to quality and innovation as well as community and
environmental stewardship.
As the chocolatier that introduced the concept
of cocoa percentage varietals, Valrhona stands apart
among chocolate producers in offering connoisseurs
more than 10 exceptional dark chocolates with a cocoa
percentage above 64%.
For more information, please
contact Marine Leman,
Valrhona USA Brand Manager,
email: marine.leman@valrhona.fr