Chicago Restaurant Pastry Competition

immagine dessert

JMPUREPASTRY presents the 2nd edition of the event – September 15-17th 


Once again, top Chicago restaurant pastry chefs are going head to head at
The Chicago School of Mold Making. The Chicago Restaurant Pastry Competition (CRPC) is open to any professional pastry chef.
There is no entry fee and finalists will be selected based solely on the artistic and culinary strength of their work. The CRPC is a single day competition where three Chef finalists will be asked to make eight plates of an original, creative, plated dessert.
Chefs will also compete in a Mystery Gelato Challenge where they will push the envelope of frozen plated desserts!
The winner will be the chef that presents the most creative and best tasting desserts.  
Four finalists will be judged by our panel of acclaimed Chefs: Patrick Fahy (Sixteeen at Chicago Trump Tower), Curtis Duffy (Avenues, Grace), Della Gossett (Charlie Trotter’s, French Pastry School) and Dana Cree (Blackbird)

Congratulations to the Four Chef Finalists:
Melissa Coppel
Jean-Marie Auboine Chocolatier
Las Vegas, Nevada

Chris Ford
Wit&Wisdom & PABU, LAMILL
Baltimore, Maryland

Thomas Raquel
Acadia Restaurant
Chicago, Illinois

Philip Speer
Uchi Restaurant
Austin, Texas

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