Gaithersburg, MD (PRWEB) December 7, 2005
L’Academie de Cuisine, one of the nation’s top ten culinary schools, has announced the members of the USA World Pastry Cup Team for 2007 selected at the National Competition held on October 8, 2005 at L’Academie de Cuisine. Team USA will travel to Lyon, France to compete in the Coupe du Monde de la Patisserie to be held January 21 and 22, 2007.
Selected for the 2007 USA World Pastry Cup Team at the National Competition were:
- Team Captain and Chef in the Sugar Category: Christopher Boos, Executive Pastry Chef at Dunkin Brands, Inc. Canton, MA
- Chef in the Chocolate Category: Carlos Salazar, Executive Pastry Chef at the MGM Grand Hotel/Casino, Las Vegas, NV
- Chef in the Ice Sculpture Category: Art Hongpong, Sous Chef at the Ritz Carlton, Pentagon City, VA
Yoni Mora, Executive Pastry Chef at ARK Restaurants of Las Vegas, and Patrick Coston, Executive Pastry Chef at The Ritz Carlton Lake of Las Vegas, are the 2007 USA World Pastry Cup Team alternates.
The theme of the National Competition was modern architecture. The sugar showpieces reflected a mix of futuristic whimsy and industrial creativity. A renowned jury led by Jury President, Roland Mesnier, former Executive Pastry Chef of the White House, included former USA World Pastry Cup Team captains EnMing Hsu, Pastry Chef at The Ritz Carlton of Chicago, and Anil Rohira of Albert Uster Imports in Gaithersburg, MD. Additional jurors were Sylvain Leroy, Consulting Chef for Valhrona, Philippe Laurier, corporate pastry chef for Paris Gourmet in New Jersey, and Mark Ramsdell, Head Instructor of the Pastry Program at L’Academie de Cuisine.
The World Pastry Cup teams will demonstrate their creativity and technical skills in the making of a chocolate dessert, a fruit and ice cream dessert presented on an ice sculpture base, and a typical plated dessert from their country. They have nine hours to create a world class impression. The pieces will then be marked for their taste and artistic quality by a panel of international judges — one from each participating country.
L’Academie de Cuisine is the Training Center for the United States World Pastry Cup Team. The team will practice at L’Academie throughout 2006 in preparation for the Coupe du Monde de la Patisserie. Team USA’s first strategic planning session will be held in December at L’Academie de Cuisine.
To learn more about L’Academie de Cuisine and the 2007 World Pastry Cup team, visit http://www.LAcadamie.com.
About The World Pastry Cup (The Coupe du Monde de la Patisserie)
Created in 1989, the World Pastry Cup is now considered the flagship event in the profession. The competition coincides with the Bocuse d’Or competition. In the gastronomic world, these competitions are the Olympics of culinary achievement and excellence. They are watched closely by chefs and restaurateurs worldwide. The USA World Pastry Cup Team competes every two years at The Coupe du Monde de la Patisserie in Lyon, France.
About L'Academie de Cuisine
In 2005, L’Academie de Cuisine was named one of the “Top Ten” culinary schools in the United States and Canada. For over 29 years, L'Academie de Cuisine has been the premier source of talent for fine-dining establishments in the nation’s capital. Founder and Director Francois Dionot created a small, private school where students could learn classic French techniques to become skilled culinary professionals. It has become a nationally known award-winning school that has produced many of the exceptional chefs and pastry chefs in the Washington, DC area and throughout the United States.
L'Academie is currently accepting applications for the January and April 2006 Culinary Arts and Pastry Chef programs. To apply online, visit http://www.LAcademie.com. Class schedules, financial aid options and special programs for home cooks can also be found at the schools website. The professional career training programs are now offered four times a year in January, April, July, and October.