Epicure executive pastry chef Deniz Karaca has been named Australian Chocolate Master in the Australian national selection of the World Chocolate Masters.
Organised by Callebaut, Cacao Barry and Carma , the Australia National selection for the 2012-2013 World Chocolate Masters took place on May 27 at the Foodservice Australia Exhibition in Sydney in association with F. Mayer (Imports) and Savour Chocolate and Patisserie School. Five participants from the confectionery and pastry sectors have demonstrated their chocolate expertise and creativity during this breath-taking competition, where four well-known professional jury members evaluated their work.
During this one-day contest dedicated to the creative use of chocolate and “The Architecture of Taste”, each contestants had to create one chocolate showpiece, one moulded praline, one enrobed chocolate, one chocolate entremet.
At the end of this exciting competition, Epicure executive pastry chef Deniz Karaca was named Australian Chocolate Master and will represent Australia compete at World Chocolate Masters Asia Pacific Selection 2013. Having won two previous Callebaut competitions in 2011, Deniz says he is thrilled to now represent Australia at the World Chocolate Masters Asia Pacific Selection in May 2013.
The World Chocolate Masters is the premium international competition solely dedicated to the Art of chocolate. The contest is open to the most talented chocolate professionals of the world. The winners of each national selection will represent their country at the international final, which will be held in Paris, 2013.
First place: Deniz Karaca, chef de cuisine and pastry chef, Epicure
Adrian Pagano, pastry chef, Gumnut Patisserie
Gerhard Petzl, chocolatier, Zokoko Chocolate
Yves Sherrer, pastry chef, The Star
Dhammika Pathmal, pastry chef, Stokehouse
Head of Jury: Callebaut ambassador Kirsten Tibballs, Savour Chocolate and Patisserie School
Jean Marc Bernelin, Callebaut technical advisor
Seung Yun Le, Callebaut ambassador Korea
Adriano Zumbo, Cacao Barry ambassador Australia
Paul Kennedy, Savour Chocolate and Patisserie School.