Anthony Smith, Executive Pastry Chef - Cosmopolitan Club - NYC Pastry Chef of the Year
Paris Gourmet presents the 24th Annual U.S. Pastry Competition on Sunday, March 3, 2013, where 20 rising stars of the pastry world have been selected to compete for the coveted title, Pastry Chef of the Year.
The event is hosted by Paris Gourmet, a leading specialty food importer and distributor sourcing products worldwide with service throughout the North America. Board members of the Societe Culinaire Philanthropique, one of the oldest and most prestigious chef associations in the world, preside over the judging procedures. The event is co-sponsored by Cacao Noel Chocolate, Pastry 1 (pastry ingredients), Beurremont Butter, Gourmand and Maison de Choix.
The U.S. Pastry Competition is America's most prestigious pastry competition. The event allows leading pastry chefs to showcase their talents by creating advanced dessert and chocolate bonbon recipes exhibited along with highly technical sugar and chocolate sculpted showpieces. The 2013 showpiece theme will be announced shortly.
All attendees are invited to view the exhibited showpieces and watch the awards ceremony on Sunday at 4:00 PM at the pastry competition arena. Contest awards total over $10,000.00. The showpieces will remain on view
for the duration of the International Restaurant & Foodservice Show of New York.
Ashley Alioto, Pastry Chef Consultant – NYC, 3rd Place Winner; Anthony Smith, Executive Pastry Chef - Cosmopolitan Club - NYC Pastry Chef of the Year; Daniel Keadle, Executive Pastry Chef - Grand Hyatt San Antonio - Texas 2nd Place Winner; Artis Kalsons, Executive Pastry Chef - The Fairmont, Seattle - WA Honorable Mention Prize
"Pastry Chef of the Year" Awards Ceremony and Exhibit Viewing
Sunday, March 3, 2013
10:00 am to 5:00 pm
Awards Ceremony at 4:00 pm in the pastry competition arena.
See the showpieces created by America's leading pastry chefs and new products from the sponsors.
Junior Pastry Chef Challenge
Monday, March 4, 2013
10:00 AM – 3:00 pM
Awards Ceremony and winners announces at 4:30pm
Student Competitors were required to present an amenity chocolate showpiece (maximum 75% chocolate and minimum 25% sugar work/decoration), a plated dessert and petite fours. The amenity chocolate showpiece must reflect the theme: Women