Valrhona C3 Pastry Competition at ICC
October 25 and 26, 2015
This year, Valrhona will host its annual C³ at the 10th Annual StarChefs International Chefs Congress, October 25 and 26, 2015.
Since 2008, Valrhona has organized the Chocolate Chef Competition (aka C³) to celebrate professional Pastry Chefs and honor the elaborate nature of the trade in all of its technical and creative aspects, with particular reference to chocolate.
By gathering a community of Pastry Chefs, who are driven by a desire to showcase the quality and creativity of their work, Valrhona highlights the profession and gives attendees the opportunity to discuss trends, salient events, techniques and market developments.
The 2015 C³ competition is open to all restaurant professionals over the age of 21 years whose business is operating in the United States or Canada, providing them with a unique opportunity to show off their talent and expertise.
Candidates can fill in the application form here. They will then receive Exhibits A and B (available for review below) to the email address they provided, that must be signed electronically to complete submission. Candidates’ submissions will be accepted through June 30, 2015 (11.59pm EST). Only applications submitted online will be accepted.
For this year’s event, the competing Chefs will have to present an original and creative plated dessert recipe and a restaurant chocolate bonbon recipe, each based on the theme: “ILLANKA 63% Peru”, using the dark coating chocolate from the VALRHONA Grand Cru Single Origin Range “ILLANKA 63%”.
A selection committee composed of representatives from both l’Ecole VALRHONA and StarChefs has reviewed all the applications and selected the 6 candidates and 3 alternates for the Live Competition in October 2015.
Congratulations to, in alphabetical order:
- Nicolas Blouin, Rosewood Mansion – Dallas, Texas
- Curtis Cameron, The Little Nell – Aspen, Colorado
- Erin Kanagy-Loux, Wythe Hotel – New York City, New York
- Ron Mendoza, Aubergine Restaurant - Carmel by the Sea, California
- Robert Nieto, Kendall Jackson Winery – Fulton, California
- Steven Tran, Pacific Institute of Culinary School – Vancouver, Canada
- Vincent Attali, Restaurant Joel Robuchon - Las Vegas, Nevada (alternate)
- Baruch Ellsworth, Canlis Restaurant – Seattle, Washington (alternate)
- Peter Scarola, R2L Restaurant – Philadelphia, Pennsylvania (alternate)
On October 25 & 26, 2015, the finalists’ works and recipes will be assessed and tasted by professional Work and Tasting Juries as well as a Press Jury. Candidates will prepare their creations at l’Ecole Valrhona Brooklyn on the first day and finish and present them on the second day at the International Chef Congress (ICC) organized by StarChefs. The Juries will determine the competition winner on the basis of assessment criteria common to all the participants: originality, taste, flavor combinations, textures and adherence to the theme. The winner will receive a $5,000 prize.
The detailed rules can be found in the link below.
Congratulations and good luck to all the finalists!
This year's Tasting Jury includes:
Johnny Iuzzini Elizabeth Falkner William Werner
François Payard Eric Bertoia
This year's Work Jury includes:
Adam Thomas Stephane Cheramy