Galway Chef Competes In Valrhona Pâtisserie Championship

Arts and Entertainment - Arts

Wednesday, 02 June 2010 07:34

Written by Denise Lyons

A Galway chef will today compete in the second Valrhona Pâtisserie Championship at D.I.T. Cathal Brugha Street.

The main objective of the Valrhona Pâtisserie Championship is to promote and advance the standards of pastry chefs in Ireland, with the long term aim of entering an Irish team in the World Pastry Cup, Coupe du Monde de la Pâtisserie.

Valrhona has sponsored and globally promoted the World Pastry Cup since its 1989 inception.

Six finalists were selected from nationwide entries through written submission. The brief was to create a plated dessert using Valrhona Pure Origin Grands Crus, Blend of Grands Crus, Gourmet Creations, Pralinés, Giandujas, Almond Pastes or other Valrhona service products of their choice under the theme Textures.

The six finalists competing today are:
• Darren Hogarty, Chapter One, Dublin 1
• Hugo Artinian, Merrion Hotel, Dublin 2
• Ivars Ozols, Ritz Carlton, Powerscourt, Enniskerry
• Paula Stakelum, Ardilaun Hotel, Galway
• Bastien Gasnier, Restaurant Patrick Guilbaud, Dublin 2
• Rose Greene, Thorntons Restaurant, Dublin 2

The chefs will have four hours to produce their plated dessert for the panel of judges
• Domini Kemp, itsa..., Feast Catering & food writer
• Benoit Lorge, Lorge Chocolates
• Frederic Cordonnier, The Brown Bear
• Paul Flynn, The Tannery

The winner will receive a three day training course (stage) in l’Ecole du Grand Chocolat, Valrhona in Tain l’Hermitage, France, including meals, accommodation and flights.