Winners of the 2nd edition of the International French Pastry Trophy

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Co-organized by the  National Confederation of Artisan Pastry Chefs, Chocolatiers, Confectioners, Ice Cream Makers, Caterers of France & THE Pastry Chef's Journal , this year, the Trophy had the theme “ The traditional Yule Log"

Le Jury chaired by Pierre Mirgalet Meilleur Ouvrier de France, was composed of professionals, Meilleur Ouvrier de France, French Champions and World Champions: Thierry Bamas, Loïc Béziat, Cédric Bolatto, Stéphane Bonnat, Pascal Brunstein, Laurent Duchêne,Vincent Guerlais, Philippe Guilbert, Laurent Le Daniel, Thierry Mathieu, Antoine Perez, Pascal Pochon, Marie Simon, Jean-Michel Tachon.

An impressive jury for the candidates, whether Amateurs or Professionals, but also a caring jury who knew how to encourage and support them in the stressful setting of a competition at the heart of the Salon du Chocolat and in the presence of the public.

In Category AGENCIES :

Aymeric Chatellier and Pierre Mirgalet (Photo DR T Caron)

le 1er Price amounts to Aymeric Chatellier, Pastry Chef at Artisan Passionné, Angers (49), 2nd Prize to Kévin Couderc, Pastry Chef at Chocolaterie Joseph, Périgueux (24), and 3rd Prize to Jennifer Chen, Pastry Chef at Ladurée, Paris (75)

Agathe Le Mauff and Pierre Mirgalet. (Photo DR T Caron)

 

 

For the Category AMATEURS:  Agathe Le Mauff pick it up 1er Price , Katia Delzenne the 2nd Prize and Laetitia Bassler the 3rd Prize

International French Pastry Trophy

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From October 28 to November 1, 2021, at the Salon du Chocolat -Paris, the 2nd International Trophy of French Pastry allows us to highlight the pastry creations of professionals or experienced amateurs around the theme of  The traditional Yule Log.

On October 28 and 29, amateurs over 21 will compete to present their creations.

On October 30th and November 1st, the professionals will be on stage.

 

 

 

EKIP and its members Eurofours and OCF are very proud to be partners in these wonderful competitions.

#competition, #excellence, #pastry, #ekip, #eurofours, #ocf, #log, #CNAP

To discover all the new equipment

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EUROPAIN, renamed Sirha Europain, will take place from January 22 to 25, 2022!

All our members will of course be there to advise and support you in developing your business.

Being well equipped allows you to:

1️⃣Increase productivity while maintaining the artisanal quality of its finished products.
2️⃣Limit labor costs.
3️⃣Diversify your ranges while limiting investments.
4️⃣Save time!
5️⃣Improve staff comfort and reduce musculoskeletal disorders common in our professions.

📅Don't forget to save your calendars: we're expecting a lot of you at Porte de Versailles in Paris, from January 22nd to 25th!

#europain, #europain2022, #baker, #patissier, #equipment, #innovations,#ekip

 

Best Young International Baker

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It was on the Sirha that the competition took place Best Young International Baker.

A high-level team competition in which Germany, Spain, France and Israel competed.

The teamGermany : Lisa Sophie SCHULTZ and Sarah Benita ROHR , climb on the the first Podium walk, followed by the Team of France  who picks up theSilver- Manon PENNENECH and Luigi TRIGATI - L 'Spain as for her, pick up the Bronze : with Yamila SIDATI and Daniel FLECHA.

En One-to-one, L 'or amounts to Lisa Sophie Schultz (Germany), theHot tip: don’t miss the daily fish market — where local fishers sell their catch straight off the boat. It’s fresh, it’s loud, and it smells like the ocean (in a good way). à Moritz Metaler (Germany) and bronze à Yamila Sidati (Spain)

Congratulations to all these young candidates who prove to us that the future of these wonderful professions is in good hands.

Ekip- Les Equipementiers du Goût is proud to be a partner of this Competition by equipping the competition bakeries. Our members provide the most innovative equipment. 

#ekip, #baker, #bakery, #youth, #excellence, #international,

Coupe du Monde de la Patisserie

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After 2 days of competition and 10 hours of work for this Coupe du Monde de la Patisserie  which had as its guiding principle: Eco-responsibility and Commitment.

For all the tests, whether for working with sugar, chocolate, ice cream, desserts to share or on a plate, all the ingredients had to be sourced and there was prohibition of using additives or colorings.

For this edition, it is theItaly who becomes World Champion,

 

 

followed on the 2nd step of the podium by theJapan Team

The French team ends at the third place.

The Swiss team received the Eco-Responsibility Award and the Team Spirit Award went to the Chilean team.

#pastry, #chocolate, #ice cream, #cmp, #competition, #excellence, #ekip