Chile Hosts Americas Selection of World Pastry Cup
Team Canada
The Americas Selection of the World Pastry Cup will be held for the first time in Chile at the Metropolitan Santiago, managed by competition organizer GL Events, on July 13.
During the internationally renowned competition in the world of pastry, the candidates will have to convince a jury of prestigious chefs, including Gustavo Sáez, honorary president of this edition. Named best pastry chef of 2016 by the World’s 50 Best Restaurant in Latin America, he is also the winner of the Copa Maya in 2018, which he won alongside the Chilean team.
The top three nations will qualify to take part in the grand Finale, which will be held at Sirha Lyon in Lyon, France, in January.
The eight teams, each composed of two candidates and a coach, will compete in a five-hour technical competition, during which they will have to create two frozen desserts, 12 frozen lollipops, seven restaurant-style desserts and two 145 cm artistic pieces (one in sugar and one in chocolate).
New for the 2021 grand Finale, the restaurant dessert will be included in the tasting rounds of the continental selections. The presentation, composition and service is up to the candidates, who will be judged by a jury of renowned pastry chefs and cooks, composed specifically for this event.
To honor finger food, the candidates will also have to make frozen lollipops, in the shape, color and composition of their choice.
Through the two artistic pieces and fruit entremets, the teams will have to show their technical skills and creativity to sublimate the products and express all the sensitivities of pastry-making.
Teams:
Argentina
Chocolate Candidate: Matías Dragún, Dragún Gelato (Miami, USA)
Sugar Candidate: Lucas Carballo, Escuela de Pastelería Profesional (Buenos Aires)
Jury: Néstor Reggiani, La Nueva Muguet (Buenos Aires)
Team Brazil
Brazil
Chocolate Candidate: Alessandro Lira, Harald Chocolates (Santana de Parnaíba)
Sugar Candidate: Marcia Garbin, Gelato Boutique (São Paulo)
Jury: Lucas Corazza, Queen Bee (Curitiba)
Canada
Chocolate Candidate: Alexandrine Grégoire-Guindon, Institut de Tourisme et d’Hôtellerie du Québec (Montreal)
Sugar Candidate: Patrick Bouilly, Institut de Tourisme et d’Hôtellerie du Québec (Montreal)
Jury: Daniel Hinojosa García, Institut de Tourisme et d’Hôtellerie du Québec (Montreal)
Team Chile
Chile
Chocolate Candidate: Alejandro Espinoza, Xoc Chocolate Shop (Santiago)
Sugar Candidate: Javiera Villegas, StudioPas Academy (Santiago)
Jury: Camila García Elizalde, StudioPas Academy (Santiago)
Colombia
Chocolate Candidate: Carlos de Ávila, Hôtel Marriott (Bogota)
Sugar Candidate: Daniel Martínez Cerón, Mazama Artesanos del Dulce (Medellin)
Jury: Laura Mójica Rodriguez, DLK S.A.S (Bogota)
Ecuador
Chocolate Candidate: Geovanny Puzma
Sugar Candidate: Hugo Maldonado
Jury: Christian Flores, Pastelería Flores (Quito)
Mexico
Chocolate Candidate: Gerardo Reyes Aguilar, Tout Chocolat (Mexico City)
Sugar Candidate: Anahí Martínez, Tout Chocolat (Mexico City)
Jury: Osvaldo Ortega, Tout Chocolat (Mexico City)
United States of America
Chocolate Candidate: Julie Eslinger, Country Club at Castle Pine (Castle Rock, Colo.)
Sugar Candidate: Jordan Snider, The Sanctuary Hotel (Kiawah Island, S.C.)
Jury: Christophe Feyt, Hilton Anatole Hotel (Dallas)
For updates on the specialty food industry, subscribe to Gourmet News.
