Leading international and U.S. pastry chefs will gather September 20–22, 2010, in New York City to compete at the first annual StarChefs.com International Pastry Competition presented by PreGel to be held in conjunction with the fifth annual StarChefs.com International Chefs Congress. Over three days, 20 of the industry’s top pastry talent will go through two elimination rounds, culminating in three finalists competing for a grand prize: a stage in a top pastry kitchen. The competition, and this year’s Congress, will take place at one of New York’s greatest landmarks, the Park Avenue Armory.
Designed specifically with the fine dining restaurant pastry chef in mind (but not to the exclusion of any other working pastry chef), this competition focuses on elements critical to the execution of a well-rounded dessert menu. The StarChefs.com International Pastry Competition will give pastry chefs an opportunity to be evaluated for talent and techniques used in an everyday restaurant setting in competition with their peers. In contrast to the usual template for pastry competitions that focus on large-scale pulled sugar and chocolate showpieces, this competition will focus on showcasing plated desserts in the first two elimination rounds and then incorporate more- advanced techniques for the three finalists. Participants will be judged on presentation, execution, creativity, taste and theme by a who’s who of pastry innovators, including Jacques Torres and Grant Achatz—who represent both classic techniques and modern practices. Johnny Iuzzini of Jean-Georges will be the International Chefs Congress Executive Pastry Chef overseeing the competition.
“Many pastry chefs have been precluded from the pastry competition world due to costs, commitment and the unforgiving nature of the events themselves,” says Antoinette Bruno, StarChefs.com CEO and Editor-in-Chief. “We want to spotlight the talents that fine-dining restaurant pastry chefs bring to their menus and the creativity that wows us on the plate. Our competitors will be judged on components used in daily service: a pre-dessert, a plated dessert, a cake/entremet, an after-dinner bonbon and a small chocolate presentation piece.”
The first annual StarChefs.com International Pastry Competition is open to any working pastry professional who submits a completed application package. Application forms, submission directions and FAQs can be found online at www.starchefs.com/pastrycomp.
Sponsors of the first annual StarChefs.com International Pastry Competition include founding title sponsor PreGel and supporting sponsors Wisconsin Cheese, John Koerner & Company, Hobart, Irinox, Waring Commercial, Bravo, iSi North America and The Perfect Puree of Napa Valley.