Sep 24, 2017 Last Updated 9:52 PM, Aug 24, 2017
 
 

L'Art du Chocolatier 3

L'Art du Chocolatier 3, Theme: Africa

Results of the third annual "Africa"-themed L'art du Chocolatier Challenge at Chicago's Barry Callebaut Academy.

 

Congratulations to the winners of the third annual L’Art du Chocolatier Challenge. The event took place on May 17-18, 2013 at the Barry Callebaut Academy in Chicago, and has quickly become the premier North American all-chocolate professional competition. The theme this year was “Africa”. The L’Art du Chocolatier Challenge is presented by Cacao Barry, and is sponsored by Demarle, PreGel, Nielsen-Massey Vanillas, Technobake, and Bakon. Cacao Barry Technical Advisor & Director of the Barry Callebaut Chocolate Academy Jérôme Landrieu noted, “L’Art du Chocolatier is a great opportunity for pastry professionals to showcase their skills and chocolate expertise. Contestants’ personalities and unique craftsmanship are portrayed in the artistic pieces they create. As a team, we strive to challenge and inspire the next generation of pastry professionals to innovate and embark on new creative experiences.”
www.cacao-barry.com

2013 L'Art du Chocolatier Competitors
2013 Competitors from left: Romain Fournel, Assistant Pastry Chef, Jean Philippe Pâtisserie, Las Vegas, NV; Kei Hasegewa, Pastry Chef, Matsuhisa, Beverly Hills, CA; Sean Pera, Pastry Cook, The Umstead Hotel & Spa, Cary, North Carolina; Santosh Tiptur, Executive Pastry Chef, Co.Co. Sala, Washington D.C.; Jérôme Jacob, Assistant Pastry Chef, Bellagio Hotel Resort and Casino, Las Vegas, Nevada

 

2013 L'Art du Chocolatier Judges
2013 Judges from left: Celine Plano, Cacao Barry Technical Advisor, Barry Callebaut Chicago Chocolate Academy™; John Kraus, Proprietor and Chef, Pâtisserie 46; Christophe Morel, Master Chocolatier, “Christophe Morel”, Cacao Barry Ambassador Canada; Jérôme Landrieu, Cacao Barry Technical Advisor, Director of the Barry Callebaut Chicago Chocolate Academy™; Frédéric Moreau, Executive Pastry Chef, The St. Regis Monarch Beach Resort, Cacao Barry Ambassador USA; Josep Maria Ribé, Technical Advisor, Barry Callebaut Chocolate Academy™, Spain

 

Honors at L'Art du Chocolatier, Chicago:

 

Jérôme Jacob

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Jérôme Jacob, Assistant Pastry Chef at Bellagio® Hotel Resort, took home top honors.
Jérôme Jacob
Jérôme Jacob
by Jérôme Jacob
Jérôme Jacob's winning assembled piece

by Jérôme Jacob

 

Sean Pera

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The Umstead Hotel & Spa’s Pastry Chef, Sean Pera, took second.
Sean Pera
Sean Pera
by Sean Pera
Sean Pera's assembled piece

by Sean Pera

 

Romain Fournel

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Romain Fournel, Assistant Pastry Chef at Jean Philippe Pâtisserie, took third.
Romain Fournel
Romain Fournel
by Romain Fournel
Romain Fournel's assembled piece

by Romain Fournel

 

Santosh Tiptur

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Competitor Santosh Tiptur, Executive Pastry Chef, Co.Co. Sala.
Santosh Tiptur
Santosh Tiptur
by Santosh Tiptur
Santosh Tiptur's assembled piece

by Santosh Tiptur

 

Kei Hasegawa

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Competitor Kei Hasegawa, Pastry Chef, Matsuhisa.
Kei Hasegawa
Kei Hasegawa
by Kei Hasegawa
Kei Hasegawa's assembled piece

by Kei Hasegawa

 

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