Going pan India in its second edition, Callebaut, a chocolate brand from Belgium has announced the Patissier of the Year Competition. The interested participants will be sending in their entries by the end of March and out of these 30 will be selected by a jury of renowned chefs. The jury includes Chef Seung Yun Lee, Head – Chocolate Academy, Singapore; Chef Sarah Todd, Chef Vinesh Johny from Lavonne Academy of Baking Science & Pastry Arts in India, Chef Avijit Ghosh, Corporate Pastry Chef, Hotel LeelaVenture Ltd. and Chef Minette, Head of Chocolate Academy – South Africa.
Best Patissier In India
After the 30 participants are selected, they will be given chocolate related tasks in boot camps across the cities of Mumbai, Delhi and Bengaluru. Two out of ten would be chosen from each city for a finale in Mumbai which is to be conducted in May. It will be a tedious amount of tasks like entremets for the cake of the day, moulded pralines, bonbons, chocolate bars, a chocolate display and finishing off with a mystery challenge. All these rigorous tasks will be centered around the theme ‘Future of Chocolate’ in India.
“Callebaut Patissier of the year is a platform we’ve created to showcase the best pastry talents in India, making it a coveted title to win for the professional chefs to become national champions. After the successful first edition in 2017, we’re back with this year’s competition with much more interesting theme, raising the bar to exemplify professionalism and creativity. The erstwhile edition was solely dedicated to the art of chocolate celebrating Indian heritage, this year the theme of the competition is “future of chocolate”, in a world of constant change and technology being pivotal to these dynamics the realm of virtual world is merging with the real world. We expect to see chefs bring in their interpretations of this into creativity that will take chocolate to the next level!”, says Deepa Dsouza, Director – Gourmet Sales, Barry Callebaut India & Sub-continents.