Star Chefs Pastry Competition

Matcha Madeleine, Coconut Creme, Guava Gelee, White Chocolate, and Matcha Macaron
Matcha Madeleine, Coconut Creme, Guava Gelee, White Chocolate, and Matcha Macaron

Everyone loves to watch food competitions these days.  Some lucky competitors stun and delight while others  barely escape with their dignity intact.  Having competed several times now I know that the best laid plans go awry once the clock starts ticking.  There are always obstacles – appliances that don’t work or ingredients that don’t arrive.  No matter how talented you are, it’s difficult to prove how you rank when you don’t have access to the tools you work with everyday.

Competition isn’t so much about talent as it is about flexibility.  

I was recently honored to be part of the 4th Annual International Pastry Competition, where every one of the competitors did a fantastic job.  I was amazed by the skill of my fellow chefs and hope to see them again soon.   During competition you get an intimate look at the work of a fellow craftsman (or craftswoman).  You get to see how they process information and how their hands communicate with their ingredients; you really get to know the genius behind the food.

Many people ask why I keep competing when I never win.  While I hate losing, I still love competing.  Competition shows me where I stand on that day under those circumstances, and gives me the opportunity to meet and learn from extraordinary chefs.  I want to personally thank my 19 fellow competitors for letting me get to know them and  their work.  I have no doubt most of our paths will cross again and again.

For more photos from the competition, check out Dessert Buzz.

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