The International Confectionary Art Competition
The 1st mixed doubles of pastry
An
exceptional competition bringing together, for the first time, mixed teams
from some of the world’s greatest professionals in Confectionary Art.
Goals of the competition
- Encourage working in mixed teams.
- Give Pastry Chefs, Confectioners, Chocolatiers, Restaurant Pastry Chefs, Ice cream confectioners … the opportunity to express their creativity at an international level and with broad artistic freedom (open theme).
- Blend flavors and refine taste.
- Stimulate research and ingenuity toward the goal of marrying Art and Taste.
- Promote the talents of professional Pastry Chefs, Confectioners, Chocolatiers, Restaurant Pastry Chefs, Ice cream confectioners …from all over the world.
Creations to make
 Sugar
art creation(make on-site) |
 Entremets |
 Fresh
petits fours(make on-site) |
 Plated
dessert |
 Dish
dessert |
 Individual
tartelettes |
 Chocolate
bonbons |
 Chocolate
and pastillage creation(make on-site) |
| Chocolate support (make on-site) |
Pastillage support (make on-site) |
