Patisserie students demonstrated a high level of skill at the third annual Callebaut Chocolate Showpiece Challenge.
held at Le Cordon Bleu in Sydney, the competition provided students with the opportunity to work with coverture chocolate and to build competition showpieces. annabelle Kim, who is completing an advanced diploma at Le Cordon Bleu Sydney Culinary arts Institute, took out first place.
Using the theme of puppets, students were given four hours to assemble and present a chocolate showpiece.
F.Mayer/Callebaut sales and marketing manager Gary Willis said judges – who included Cocoa Barry ambassador adriano Zumbo and deshel representative Jeremie Mantelin – were impressed with how the students managed to prepare for the competition alongside study, work and family commitments.
“the result was a fantastic outcome for many first-time competitors and the level of quality is far above previous year’s work,” Gary said.
“It really is a beneficial event for students. Callebaut would like to thank the Northern Sydney Institute, taFe NSW and Le Cordon Bleu Sydney Culinary arts Institute for facilitating this event.”