Flavor, balance and finesse made the 2011 Pastry Chef of the Year a winner.
By Patricia Nash, CEPC
THE 2011 ACF National Convention
introduced new, exciting guidelines for the
Pastry Chef of the Year competition. Finalists
were required to prepare three main items.
Foremost was the composed plated dessert,
four servings, using Splenda® as the main
sweetening ingredient. Next was an enrobed
pastry, 20-28 grams, six portions, and finally,
a showpiece using a medium of choice with a
minimum height of 18 inches.
to all. In addition, they received a mystery
box at the beginning of the competition
that contained four ingredients to be
incorporated into one of their items.
Before arriving at the competition, they
were told that those ingredients would be
a nut, a dairy, a fruit and one other. They
received pistachios, Crescenza Stracchino
cheese, peaches and Vino Santo wine.
increments. The contestant and apprentice
had 15 minutes to stage the kitchen, open
the mystery box, write and submit a menu and
begin mise en place. Kitchen work time was
1 hour, 45 minutes, followed by a 15-minute
service window and 15 minutes for clean
up. The composed plated dessert would
go to judges first, next, the enrobed pastry,
and finally, the showpiece, which would be
displayed on a table in front of each kitchen.
The competitors were asked to create
their menus from a kitchen stock common
TIME TO COMPETE
The competition began Monday afternoon,
with starting times staggered in 15-minute
Under the direction of the pastry chefs,
apprentices could perform any task