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Students Showcase Their Chocolate Skills

Students Showcase Their Chocolate Skills

For the first time, a dedicated chocolate competition was introduced to Fine Food Australia’s line up.

Sponsored by Cacao Barry Chocolate and run conjointly with Bake Skills, the centrepiece challenge was open to students from William Angliss Institute of TAFE, who worked to the theme “from cocoa to chocolate”.

Sheree Rinderhagen was awarded the first place prize, which included a trip to Singapore to take part in a short course at the Callebaut Chocolate Academy early next year.

The judging panel – F.Mayer master pastry chef and chocolatier Pascal Janvier, Epicure Group pastry chef Deniz Karaca and Australian Culinary Federation lecturer pâtisserie studies Matt McBain – were impressed with the level of competition, considering many of the students had not gained a lot of experience with chocolate.

“The standard of showpiece was surprisingly high as this was the competitor’s first chocolate competition. They had only been working with chocolate for roughly two months,” Pascal said. Pascal said he hoped to open the Cacao Barry student competition to more competitors next year, including those outside of William Angliss Institute of TAFE.


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