Nicoll Notter is the Pastry Chef of the Year 2015, at the U.S. Pastry Competition
The 26th edition of this important event successfully took place last March in New York City, thanks to the main sponsor Paris Gourmet and Société Culinarie Philanthropique.
Nicoll Notter received the title of Pastry Chef of the Year 2015.
The twenty-two years old Nicoll Notter, pastry chef at The Cosmopolitan (Las Vegas, NV), is demonstrating a great talent, also by interpreting the theme “Diamond’s are a Girl’s Best Friend – Ladies Luxuries” in the 26th edition of the U.S. Pastry Competition.
Each pastry chef was judged on the use of chocolate and sugar, visual appeal, creativity, and flavour combination.
Nicoll Notter surprised the juries with his technique and ability especially with the chocolate abstract torso of the showpiece design of a woman adorned with jewels and quartz in sugar. His cake called “Flawless” was comprised of a mascarpone pate-a-bombe with lime joconde, strawberry gelee with lime cremeux & almond sable with praline mousse. His 70% chocolate bonbon was comprised of crunchy almond sablè, lime and yuzu jelly, and coconut and ginger ganache in a cold infusion.
John Cook of Norman Love Confections (Fort Myers, FL) took second place with his cake creation of milk chocolate almond mousse with raspberry gelee, chocolate sponge and almond creme and crunch on top of almond streusel. This confection accompanied the showpiece, which expressed his artistic interpretation of diamonds and ladies luxuries through an abstract chocolate and sugar.
Third place was awarded to Nicolas Chevrieux, executive pastry chef of Maison Kayser USA and Honorable Mention went to Monica Ng of Sirio Ristorante in New York City, respectively.
Notter studied a lot for the competition and he trained everyday for eight months. First he elaborated the chocolate bonbon, secondly entremets and plated dessert, while continuing to focus to the showpiece. He was looking for the inspiration for the artistic creation by visiting many jewelleries. Thank to this competition, the young pastry chef fell in love with sugar! – as he explained – and now he dreams the Coupe du Monde de la Pâtisserie and the World Chocolate Masters.
“This sector teaches the true meaning of the life: passion, scarify, team working, art and severity”, Dominique and Xavier Noel of Paris Gourmet stated during the award ceremony. Now there is great expectation for the next edition.
For the Recipe of Entremets Click Here.
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