Kirsten Tibballs and the team at Savour Chocolate & Patisserie School have launched an exciting new competition for Australian best pastry chefs: the Savour Patissier of the Year.
Open only to qualified pastry chefs, the competition will be held at next year’s Foodservice Australia exhibition in May, and will invite entries into four categories: macarons, tarts, entremets and éclairs.
While there are a number of competitions for bakers and chocolatiers, Kirsten said there’s a lack of recognition for pastry chefs in Australia, and a need for industry to establish friendly, but critically constructive, rivalry.
“Australia’s patisserie culture is one of the strongest in the world. I think we have a great community spirit in our industry and our standards are exceptional, but we are one of the few countries that don’t have any personal recognition for our pastry chefs,” Kristen said.
“This has prompted me to launch the competition, Savour Patissier of the Year. I want this competition to be a way of giving much-deserved recognition to the pastry elite in Australia, and perhaps even uncover the next big thing in patisserie.”
In an effort to see how Aussie’s stand up against pastry chefs from around the world, Savour has opened the competition up to international entrants.
“Savour Patissier of the Year is a new concept in patisserie competitions that will see the best of the world’s patisserie professionals battling it out with innovative and delicious creations,” Kirsten said.
“To create added pressure, we have invited some of the world’s best pastry chefs to judge. I can confirm Éclair de Genie’s Christophe Adam and Savour School executive pastry chef Paul Kennedy will be included in the panel with an additional international judge soon to be announced.
“We are asking competitors to bring in their products completed and they will have 30 minutes to add any finishing touches that are required in the competition arena.”
Four on-trend categories are on offer to give pastry chefs the opportunity to use their skills and creativity to produce innovative and unique products.
•Macaron: Create the ultimate macaron with your choice of flavour, colour and filling. Macarons must have a maximum size of 50mm in width, and a total of 20 identical macarons must be produced.
•Tarts: Create an innovative tart with the shape, size, flavour and filling of your choice. This must contain baked pastry in any shape or form. Produce one large tart that can be cut into 10 portions and eight individual tarts of the same recipe and design.
•Entremet: The term entremet refers to a mousse-based cake, comprised of numerous layers, textures and fillings. While you can design your own concept, shape and flavour of entremets, you must use a Callebaut branded product in your creation. The judges will be looking for inspiring and original entremets. You will need to produce two identical entremets.
•Éclairs: Present a spectacular éclair with a maximum length of 120mm. Judges will be looking for a modern interpretation of an éclair with multitude of textures and flavours of your choice. You must use a Ravi Fruit-branded product in your creation.
Competitors will present each judge with their creations to taste and score. The judges will select a winner in each category and the competitor with the highest combined score will win the title and prize of Savour Patissier of the Year. Competitors can choose to enter one category or all four. The more categories they enter, the more chance they have of winning the overall prize of more $15,000 in cash and prizes, according to Kirsten.
“If competitions aren’t your thing but you love to watch, the Savour Patissier of the Year event is open for the public to view. You will also have the opportunity to meet Christophe Adam at our book signing on the Sunday and Monday of the competition,” she said.
If you would like to be crowned Savour Patissier of the Year for 2016, find out more about the competition at www.savourpatissieroftheyear.com.