Members of the competition committee
believe that the new competition guidelines
created excitement and interest in the Pastry
Chef of the Year event. We hope to build on
its success next year.
As a competitor, and now a judge and a coach,
I know that kitchen scores can really make or
break the final outcome for a competitor. This
is a culmination of how you work every day
squeezed into a short period of time. It speaks
volumes about the chef you are. Honestly, I
think people forget how important it is.
Also, you want strong, recognizable flavors
with a bit if interest, and everything needs to
make sense. Competitors should remember
that, most of the time, something simply
executed that is perfect will surpass the
overly complicated, not well produced
product. But anything is possible. You just
need to figure out how to make it work.
It is an absolute honor for pastry chefs
to make it to this level, and this year’s
competitors should be pleased with what
Patricia Nash is executive pastry chef at
MotorCity Casino, Detroit, and an ACF
national member. She was the 2007
Pastry Chef of the Year.
The 2011 Pastry Chef of the Year award is
sponsored by Spelnda®
WE LOVE YOUR DEDICATION, INNOVATION AND,
MOST IMPORTANTLY, YOUR DESSERT.
Congratulations to this year’s Pastry Chef of the Year winner. We can’t tell you how
much we appreciate everything you do in the name of delectable desserts everywhere.
Keep up the great (and delicious) work. We are very happy to have been part of this
© McNeil Nutritionals, LLC 2011. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.
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