A team of locals are working hard to represent Australia for the first time in the Confectionery World Cup, to be held in France next February.
Australia’s reputation at the Mondial Des Arts Sucrés is in good hands, with Textbook Patisserie pastry chef Shaynna Smith and Sydney TAFE Ultimo College teacher Emmanuel Lottefier training hard for the gruelling 20-hour competition.
Under the guidance of TAFE NSW teachers Scott Astley and Michael Dowsey, the pair will take on the world’s best confectionery teams at Confectionery World Cup, including reigning champs France and competition favourites Japan and Switzerland, to produce four entremets, three chocolates, 20 plated desserts, a gateaux de voyage, a chocolate sculpture, a sugar sculpture and a pastillage sculpture.
After deciding on a top-secret theme for the display, the team is now hard at work making silicon moulds and honing techniques.
“We’re going to use about five to six techniques in the 1.3m high chocolate sculpture, from casting to shock crystilsation – it’s a mammoth effort,” Scott said.
With F Mayer, GJ Foods and Barns already on board as sponsors, the team is seeking as much support as it can get from industry so it can make the trip to Europain. To find out more and to show your support, get in touch with Michael at email@example.com.