Entries for the 2014 Valrhona Pâtisserie Championship will close on April 29th, giving pastry chefs just over two weeks to get their applications in to the highly regarded competition.
Now in its fourth year, the objective of the Valrhona Pâtisserie Championship is to promote and advance the standards’ of pastry chefs on the island of Ireland. Previous winners include Marion Dony, former pastry chef at Restaurant Patrick Guilbaud, and Darren Hogarty of Chapter One Restaurant.
This year’s theme is “StresseD” – Street Restaurant Dessert. From the organisers:
Life is stressful, desserts can be too. This year we want you to show us the up side of stress. The stress that helps us to create and break new ground. Create a modern restaurant dessert using Valrhona chocolate with two applications, a plated restaurant dessert and a street food version, using the StresseD theme. A minimum of two Valrhona chocolates must be used.
The closing date for entries is Tuesday 29th April. Submit your written recipe along with a title, accompanying photographs, an entry form and a brief explanation on why you chose your recipe to Freda Wolfe, Odaios Foods, 11 Magna Drive, Magna Business Park, Citywest, Dublin 24. Six finalists will then be chosen to compete in DIT Cathal Brugha Street on Tuesday 10th June.
The winner will receive a 3 day training course (stage) in l’Ecole du Grand Chocolat, Valrhona in Tain l’Hermitage, France, including meals, flights, accommodation and a tasting menu in Maison Pic, a 3 star Michelin Restaurant in Valence.
Click here to download a submission form.