offering solutions for improving
products and services across the
hospitality and catering sector.”
twelve desserts on a plate, as well
as three artistic creations, one of
sugar, chocolate and sculpted ice.
If you were to ask me, which part
of the show is a highlight, it would
certainly be Bocuse d’Or. However,
I thoroughly enjoy all aspects.
In the competition, at the beginning,
you see detailed ice sculptures the
first day and wonder how can it get
better, as each one glistens with
the re ection of the light. But each
category shines through. Whereas
each category is amazing, the
sculpted piece stands on its own
as a work of art.
The week starts with the Coupe du
Monde de la Patisserie 2015. Rules
have evolved and changed and
candidates will face new challenges
for their creations from chocolate
and sculpted ice. The pastry talent
is worldwide, with countries that
made the final cut being from: lgeria,
Argentina, China, Columbia, Denmark,
Egypt, Guatemala, Italy, Japan,
Malaysia, Mexico, Morocco, Philippines,
Singapore, South Korea, Spain,
Sweden, Switzerland, Taiwan, Tunsia,
United Kingdom, and United States.
Each team will be comprised of
a pastry chef, chocolate specialist
and ice-cream maker. During the six
hours of the contest, they will need
to create three chocolate desserts,
three frozen fruit desserts, and
60
I use the time while the chefs are
working to visit various purveyor
booths, as the best in the industry
are on display with their corporate
chefs preparing exceptional samples.
I certainly have booths and sections
that I am partial to visiting, but it
all is intriguing and tasty, including
the exceptional wine and champagne.
Discovering the latest for the
hospitality industry is also intriguing
and always fun to discover what
turns up where.
Each country does an outstanding
job showcasing its best. While, some