Next Step: the World

Next Step: the World

Emmanuel Lottefier, Bujinlkham Chuluunbaatar and Joanna Barrett will head to italy in October next year to represent Australia at The World Trophy of Pastry, ice Cream and Chocolate.

The competition is held every two years in Italy, where teams from around the world compete for the title of World Pastry Champion.

The selections final was held at Fine Food in September where contestants mimicked Trophy conditions to prove their skills. Contestants produced pastry artworks and desserts in three categories: chocolate sculpture and pralines; sugar sculpture and modern cake; and pastillage sculpture and gelato.

The judging panel included Adriano Zumbo, Luigi Stivaletta (who will take the team to Italy as coach), Barbara Castiglione, and Jessica Pedemont.

After four days of intense competition, the winners were:

– Artistic Sugar and Modern Cake: Emmanuel Lottefier, teacher from the Australian Patisserie Academy at TAFE NSW

– Chocolate and Pralines: Bujinlkham Chuluunbaatar, owner of Bujin Cupcakery, Sydney

– Pastillage and Gelato Dessert: Joanna Barrett, Executive Chef at Oakridge Winery, Yarra Valley

Team members received their trophies from Herve Boutin and Brendan Hill, who wished the team well and reminded them that at the competition, their sculptures and pastries will need not only to look great, but taste exceptional, too.

The team will head to The World Trophy of Pastry, Ice Cream and Chocolate in Italy from 21 to 22 October next year. This is only the second time Australia has competed at the championships after being nominated by the International Federation of Pastry (FIPGC) to take on 15 other countries for the trophy.

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