This year, the SIRHA – World Hospitality and Food Service event – broke records by going beyond 200,000 visitors. This success is as much due to the quality and variety of the offer as prestigious competitions taking place simultaneously, including the World Pastry Cup.
For this 15th edition, Hengel has had the honor of being one of the official suppliers of the 2017 World Pastry Cup.
Under the watchful eye of Gabriel Paillasson, founding president, and jury members, 22 teams competed for two days of intense competition. The teams are composed of a chocolate chef, a pastry chef and a glacier chef, each team have had 10 hours to produce the following in front of an enthusiastic audience:
- 3 chocolate desserts with Valrhona grands crus
- 3 frozen fruit desserts from the Ravifruit range
- 15 identical desserts on plate
- 1 artistic creation made of sugar
- 1 artistic creation made of chocolate
- 1 artistic creation made of sculpted hydric ice
Each team had at its disposal equipment and ingredients supplied by the most reliable and most reputable pastry suppliers.
In the kitchen, they had especially benefit from Hengel’s blast freezing and chilling cabinet with 10 levels. They were able to quickly deep-freeze and cool down their creations without losing their original qualities.
It was in an overexcited atmosphere that we attended the award ceremony.
The French candidates Jean-Thomas Schneider (ice cream), Bastien Girard (chocolate), Etienne Leroy (Sucre / pâtisserie), whom we have supported during the French team selection, won the gold medal for the 8th time and the “Vase de Sèvres” (a prize donated by the President of the French Republic and awarded to the country that scored the most points for the degustation).
They are followed by the Japan team with Takahiro Komai, Yoshiaki Uezaki and Takao Yamamoto which confirms its regularity among the best pastry nations.
On the third step of the podium, the Swiss Cédric Pilloud, Jorge Cardoso and Jean-Baptiste Jolliet also shone.
Hengel congratulates all the candidates. They belong to the Pastry elite and they have made us dream. We would also like to thank them for this beautiful and emotional event that brings the Pastry to the International.