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It All Starts with Cacao Barry... Chocolate
Cacao Barry ® and its French Heritage:
By constantly inventing and reinventing Pastry and Gastronomy, France gave its name and
mark to this art. Since its creation in 1842, Cacao Barry
has been entirely committed to
this heritage. Today Cacao Barry
provides the most complete palette of products, to all
passionate chocolate craftsmen around the world: chocolate and couvertures, origins, exclusive
plantations, nut products, decorations and moulds, inspiring them and opening doors to new
creative experiences.
To learn more about our products and history, go to
Chef panel of judges
Ramon Morató
- Head Judge
Dir. Choc Academy, Spain and Cacao Barry Chef
· Jérôme Landrieu
Dir. Choc Academy, Chicago and Cacao Barry Chef
· Christophe Morel
Chocolatier and Cacao Barry Ambassador, Canada
· Dimitri Fayard
Instructor, French Pastry School, Chicago
· Jonathan Garnier
Chef & Co-Owner, La Guilde Culinaire
· Patrick Fahy
EPC, The Sofitel, Chicago
· Sarah Kosikowski
EPC, Trump International Hotel & Tower, Chicago
Grand Prize Winner
+ Best Showpiece
+ Best Workmanship
Simon Brégardis
2nd Place
3rd Place
+ Best Tasting
Florent Cheveau
Russ Thayer
A round of applause to...
Thank you to our Sponsors:
Boiron, Demarle, PreGel AMERICA, Bakon USA, Technobake,
Chicago School of Mold Making, Savy Goiseau, Waring, Tomric
Systems and Solia.
... And Sweet Prizes
During our two-day competition on May 5 and 6,
seven pastry chefs competed at the state-of-the-art
Barry Callebaut Chocolate Academy in Chicago for
the coveted title and chance to win $15,000 worth
of prizes from Cacao Barry® and another $15,000
worth of certificates and prizes, which were
generously donated by our sponsors
(see list below)
Natalie Collins
The Mansion at the MGM Grand,
Las Vegas
Other finalists
Yoshikazu Kizu
The Ritz-Carlton Orlando, Grande Lakes
Hichem Lahreche
Loews Portofino Bay Hotel, Orlando
Wesley Mayton
The Walt Disney World Swan &
Dolphin Resort, Orlando
Photography by Paul Strabbing
Visit our competition microsite:
• To view details & photos of this year’s competition
• To check out our new rules (to be published early Fall 2012)