More than 1,000 kilograms of flour, 1,500 kilograms of chocolate, 2,000 kilograms of sugar and about 20,000 eggs: these are the numbers of the World Cake Design Championships 2017 e PASTRY, in conclusion today in Milan A review that saw the Italian master pastry chefs among the favorites, with recipes that were a great success. And winning this edition was indeed Italy.
Four days to decree the cake designer with the best artistic skills as a sculptor, able to mix ingredients to achieve excellent results in taste and image.
Within Host Milan, the International Exhibition of Professional Hospitality, where the event was held Oct. 21-24, was able to showcase a team of outstanding professionals, consisting of Matteo Cutolo, 42, from Naples; Giuseppe Russi, 33, from Taranto; Enrico Casarano, 24, from Lecce; and Fabio Orlando, 39, from Turin. They are the champions who represented Italy at the World Cake Design Championships 2017, a veritable elite of pastry chefs.
Creams, mousses, cakes, desserts, pralines and pies: this is how the masters of the confectionery art, in an event organized by the FIPGC - International Federation of Confectionery, Ice Cream and Chocolatery, in which 160 pastry chefs from 40 different countries registered.
If two years ago it was Japan that triumphed, taking first place, followed only in second place by Italy, this year the Belpaese tried again and took the top step of the podium, fiercer than ever, although the fierce competition from Thailand, Peru, the United States, Mexico and the United Arab Emirates worried the Azzurri not a little, who nonetheless took the top spot with their three sculptures on the theme "Discovering the World of Chocolate and Coffee."
Three trials were measured in these days by the participants:
- Chocolate Sculpture and Chocolates
- Sugar Sculpture and Modern Cake
- Sugar Sculpture in Pastille (consistent white sugar-based paste) and Ice Cream Monoportion.
The works were evaluated based on the following criteria:
- Artistic prowess
- Originality in execution techniques
- Ability to devise uniquely flavored desserts by mixing unusual and traditional ingredients
Among the trends in this edition of the World Cake Design Championships are the vegan desserts and gluten-free. Plus, lots of professionalism, genius, flair, creativity. tradition and innovation.
Gold medal, then, went to Italy, followed by China and Japan, while Switzerland took the prize for best ice cream and France the special prize for best modern cake and Morocco the "Pastry Magazine" journalism prize.
Do you want also become a cake designer and maybe participate one day in the World Pastry Championships? Choose the cake designer course by Italian Food Academy, in the next edition on November 15 and 16 in Rome.
Preview image from: kitchen.paperproject.co.uk
