Swedish Pastry Chef Frederik Borgskog wins International Final of the Valrhona C3








Swedish Pastry Chef Frederik Borgskog wins International Final of the Valrhona C3

Seven pastry chefs from around the world competed in the final round on the main stage of the StarChefs International Chefs Congress


BROOKLYN, NY — After two fierce days of competition, Frederik Borgskog of Sweden was named Grand Prize Winner of of the International Valrhona C3 Chocolate Chef Competition, hosted at the 11th Annual StarChefs International Chefs Congress (ICC). Borgskog won with his plated dessert of Guanaja 70% Bavaroise, Guanaja Cremeux, Opalys-Coconut Sorbet, "Big" Apple, Atsina Cress, and Brownie; and his petit four consisting of Guanaja 70% Ganache, Banana Crisp Bread, Cookie and Banana, Sudachi Cream, and Guanaja Décor. Borgskog went home with the grand prize: €5,000 and an exclusive Valrhona trophy.

Having successfully competed with the Swedish Pastry Team for three years, Borgskog was still taken aback by his victory: “It was my first big competition by myself, and I didn’t expect to win because everybody was so strong. And of course, everyone tries to keep their dessert top secret, so you don’t know what to expect.”

The seven competing pastry chefs ranged from established veteran to relative newcomer. After training for months in their home countries, the chefs gathered in Brooklyn to compete on October 24. "The seven candidates' skill level, their passion, and their commitment made the 2016 International Valrhona C3 a very special moment. Valrhona’s mission is to create a community and creative exchange between pastry professionals to push the industry forward. It was important for us to host this fantastic competition here in the United States. It is something we are very proud of,” said Valrhona COO Anthony Valla.

On day one, competitors prepared their dishes at L'Ecole Valrhona Brooklyn (Valrhona's pastry school). On day two, competitors pulled together their mise-en-place to assemble and plate original plated dessert and petit four on the main stage at ICC.

The pastry chefs were evaluated on originality of recipe, taste, association of tastes, texture, aesthetics, and incorporation of competition theme. The winner was determined by a cadre of world-class chefs: Antonio Bachour (Bachour Bakery + Bistro), Enrico Cerea (Da Vittorio), Olivier Fernandez (Pastry Guild of Barcelona), Johnny Iuzzini (Sugar Fueled Inc.), and Jean-François Piège (Le Grand Restaurant).

The pastry chefs presented a range of creative executions of their petit fours and plated desserts, while showcasing Guanaja 70%, the iconic chocolate celebrating its 30th Anniversary this year. For example, Italian Pastry Chef Nicola Dobnik presented a glowing “Planet Guanaja” inside a UV-light box. Andrea Dopico, the only competing female, offered the jury her seven-layered petit four “Essence de Guanaja” in a scented glass dome. Swiss-based Chef Benjamin Kunert served the jury “BBQ Burgers,” and his bold approach throughout the competition ultimately paid off with the Press Jury Award and €1,000. Pastry Chef Damien Gendron won second place overall and €2,000 for his “Celeste” Plated dessert.

See all seven competitors’ exquisite plated desserts and petit fours here.


The StarChefs International Chefs Congress is an annual event where the world’s most influential and innovative hospitality professionals present the latest culinary concepts to 1,500 of their peers. For three days, attendees explore the most cutting edge techniques, trends, and products—all through this year’s theme: "What Is Progress?" This is the only event of its kind in the United States.


StarChefs has served the restaurant industry since 1995. StarChefs’s original culinary content is driven by in-person tastings and interviews across the world. Its mission is to catalyze culinary professionals’ success and give them the tools they need to overcome their specific challenges. In addition to featuring top chefs, pastry chefs, sommeliers, and mixologists, StarChefs’ Culinary JobFinder is the leading job board connecting culinary and hospitality professionals to careers in the foodservice industry. StarChefs on Twitter, Facebook and Instagram.



Started in 1922 as a small chocolate manufacturer in the French village of Tain l’Hermitage, Valrhona now oversees every aspect of their chocolate’s sustainable production, from bean to bar, in more than 30 terroirs and 20 origins. Today, these expertly cultivated and crafted chocolates are used in over 70 countries. Valrhona has managed to remain on the cutting edge of chocolate production and innovation by maintaining, in philosophy and practice, that pastry chefs make the best products for pastry chefs. Valrhona on Twitter, Facebook, Instagram, and Pinterest.



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Marine Lehman | marine.leman@valrhona.fr | 718.522.7001 x 115

Danielle Powell | danielle@starchefsinc.com | 908.616.7056