4th Annual StarChefs.com International Pastry Competition

Congrats to Pastry Cook Sean Pera of Herons at the Umstead, in Carey, North Carolina for winning the 4th Annual StarChefs.com International Pastry Competition,presented by PreGel. This year's sweet showdown took place at the 8th Annual StarChefs.com International Chefs Congress, September 29 - October 1 in New York City. Pera won for his Lychee Hazelnut Ginger Bon Bons, Vanilla Goat Cheese Cake, Pickled Raspberry-Rose Gelée and Vanilla Bavarian Entremet, and Chocolate Egg Showpiece.

The 3rd Annual StarChefs.com International Pastry Competition

PreGel America supplies for Day 1 of the International Pastry Competition

Chocolate Cognac Cake, Hazelnut Crumble, Cognac Veil, Ginger Cream Fluid Gel, Chocolate Tuile, and Chocolate-Ginger Cremeaux from Chef Aya Fukai of RIA – Chicago, IL

Judges Jeffrey Steingarten, Elizabeth Falkner, and Ken Oringer laugh at Johnny Iuzzini while they check out pastry competitor Salvatore Martone's sugar sculpture

Will Blunt and Antoinette Bruno of StarChefs.com with 3rd Annual Pastry Competition Winner Salvatore Martone, 3rd Place Competitor Aya Fukai, and Runner-up Jennifer Yee

Pastry Chefs Meg Galus of NoMi and Thomas Raquel of Acadia, both from Chicago, also made it to Round 3 of the competition.

This year, a select group of 20 international and U.S. pastry chefs competed for the grand prize that included a year's worth of bragging rights. After four years, four grand prize winners, and 80 extraordinary candidates, the International Pastry Competition is still one of the only of its kind to highlight the professional skills of the restaurant pastry chef. Contestants were judged on the timely—and tasty—execution of a sophisticated dessert menu, with three rounds focusing on pre-desserts, plated desserts, and chocolates (bonbons, centerpiece, and entremets). "Top Chef Just Desserts" star and all-around pastry guru Johnny Iuzzini returned as Executive Pastry Chef of the competition to guide a team of high-ranking industry judges, including Claudia Fleming (North Fork Table and Inn), Elizabeth Falkner (Corvo Bianco), Salvatore Martone (Garden at Four Seasons), Sam Mason (OddFellows), and Jeffrey Steingarten (Vogue).

• Pastry Competitors

  Name	Restaurant
  Joseph Baker	Le Cordon Bleu – Dallas, TX
  Laszlo Bollok	Le Cirque – New York, NY
  Ryan Butler	Highlands Restaurant Group – New York, NY
  Taria Camerino	Sugar Coated Radical – Atlanta, GA
  Giane Cavaliere	Rogue 24 – Washington, D.C.
  Bruno Feldeisen	Four Seasons Vancouver – Vancouver, BC
  Meg Galus	NoMI at Park Hyatt Chicago – Chicago, IL
  Pete Schmutte	Cerulean - Indianapolis, IN
  Sharon Gofreed	Uchi – Houston, TX
  Samantha Mendoza	Triniti - Houston, TX
  Yoshikazu Kizu	Ritz Carlton Orlando – Orlando, FL
  Jared Bacheller	L'Espalier – Boston, MA
  Sean Pera	Herons – Cary, NC
  Thomas Raquel	Acadia – Chicago, IL
  Mellisa Root	Madera at Rosewood Sandhill – Palo Alto, CA
  Peter Scarola	R2L – Philadelphia, PA
  Bobby Schaffer	Grace – Chicago, IL
  Thiago Silva	EMM Group – New York, NY
  Davina Soondrum	Filter Dining Room – Philadelphia, PA
  Donna Yuen	The Dupont Circle Hotel - Washington D.C.

  
  

  Pastry Alternates

  Christina Mercado

  Finale – Boston, MA

  
  

  Floor Judges

  Name	Restaurant
  Eric Bedoucha	Financier Patisserie – Brooklyn, NY
  Richard Capizzi	Lincoln – New York, NY
  Heather Carlucci	Mother New York – New York, NY
  Collen Grapes	The Red Cat – Brooklyn, NY
  Shuna Lydon	eggbeater – Brooklyn, NY
  Jenny McCoy	Brooklyn, NY
  Frederick Monti
  Angela Pinkerton	Eleven Madison Park - New York, NY
  Sebastien Rouxel	Per Se – New York, NY
  Philip Speer	Uchiko – Austin, TX

  
  

  Tasting Judges

  Name	Restaurant
  Dominique Ansel	Dominique Ansel Bakery – New York, NY
  Elizabeth Falkner	Corvo Bianco – New York, NY
  Claudia Fleming	North Fork Table and Inn – Southold, NY
  Johnny Iuzzini	Sugar Fueled Inc – Brooklyn, NY
  Jeffrey Steingarten	Vogue - New York, NY
  David Burke	David Burke's Kitchen - New York, NY
  Michael Laiskonis	Institute of Culinary Education - New York, NY

  
  
  
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  Emcee Keegan Gerhard talks while the pastry competitors prepare their dishes

  What is the StarChefs.com International Pastry Competition?

  • An original, three-day pastry competition designed to showcase the creativity of the most talented pastry chefs in the industry
  • 20 pastry chefs compete for the chance to win the grand prize

  Pre-competition, September 28: Pastry training and prep for Round 1

  Round 1, September 29: Pre-dessert competition

  Round 2, September 30: Plated dessert competition

  Round 3, October 1: Finalists create three corresponding desserts, each showcasing a different technique

  The first and second days of the competition are elimination rounds, culminating in three finalists on the Main Stage during the last day of the ICC. Each of the three competition rounds will be judged based on criteria specific to the items being created and presented that day.

  A separate demonstration kitchen will be available to continuing competitors on days one and two for their mise-en-place between elimination rounds.

  Round 1: 20 chefs compete for 10 spots to advance to Round 2.

  Round 2: 10 chefs compete for three finalist spots and prizes and advance to the final round.

  Round 3: 1 pastry chef wins the grand prize.

  
  

  Prizes

  This year's Grand Prize includes:

  • $5,000 cash, an invitation to attend a 5-Star Pastry Series seminar, and a potential opportunity to work with the 5-Star Pastry Series or Ambassador Program with media promotion, stipend, and accommodations Presented by PreGel America
  
  • A WFP16S (New 4 quart Food Processor) Presented by Waring Commercial
  
  • Profile on StarChefs.com
  
  • Montague Vectaire Double Deck, Full-Size Standard Electric Convection Oven, presented by Montague
  
  Additional Prizes Include;
  
  • All Competitors receive a WSB33X (7" Immersion Blender), presented by Waring Commercial
  
  • 3 Finalists receive a WIH400 (Induction Range), presented by Waring Commercial