Archive for June, 2009

Guy Vaugious from the Rimrock Resort

June 9, 2009

Guy Vaugious from the Rimrock Resort won pastry chef of the year!

1 /4
PASTRY CHEF OF THE YEAR COMPETITION Saturday May 30th, 2009, Okanagan College
Competition will take place as part of the 46th CCFCC convention. This competition will be used to gauge interest and assist in the selection for consideration of the Canadian representatives for the 2011 Coupe du Monde de la Patisserie. Contact: Allen R. J. Holtz, CCC
Email: Allen.Holtz@ocdsb.ca Okanagan Contacts:
Dean Hossack – dhossack@golfbc.com
Perry Bentley – pbentley@okanagan.bc.ca REQUIREMENTS Each candidate must prepare and present the following items in order to demonstrate his/her ability to cook and to decorate. Each element will be tasted.
 One 8-inch (20 cm) chocolate cake
 One traditional 8-inch (20 cm) cake such as a Gateau St. Honore
 Five identical portions of one type of plated dessert
 6 pieces of 4 different types of petit fours (chocolate, mignardise, etc)
GENERAL INFORMATION
 Each competitor must be a Federation member for a minimum of two (2) years;
 A maximum of six (6) candidates will be selected to compete;
 The competition will be take place in one day and will be eight (8) hours in duration;
 Proficiency in sugar and chocolate sculpting must be demonstrated in some way (i.e. garnish on the petit fours, plated desserts, etc);
 No showpieces are required;
 Each competitor is responsible for providing all ingredients (with the exception of basic fresh products – milk, eggs, butter, etc.);
2 /4
 $250 will be provided to each candidate to cover their ingredient costs;
 Each competitor is responsible for their own transportation and accommodation;
 Each competitor is responsible for providing all their own equipment;
 Each competitor will be allowed to bring an assistant/sous chef to help with the preparation and service;
 Candidates will be given one hours prior to the competition to set up their work stations and 30 minutes at the end of the competition to clean their work stations – this will be judged;
 In the event that a competitor can not bring an assistant or sous chef one will be provided;
 A dishwasher will be provided but may not be used to assist any candidate.
NEW INFORMATION AND REQUIREMENTS
 Some basic items may be brought into the competition (i.e. – sponge cakes, puff dough, basic sweet dough, etc.) Please maintain basic preparation for these items to ensure that the judges will not remove them upon examination of your product prior to the start of the competition. If you prefer, send a list of the ingredients that you would like to bring in to Simon Smotkowicz (Culinary Chair – Ssmotkowicz@Edmonton.com) prior to May15 so they can be considered and approved.
 Each competitor must use Van Houtte coffee in a minimum of 1 (one) component namely the chocolate cake, traditional cake or the plated dessert. Coffee may also be used in the petit fours if the competitor chooses. Van Houtte coffee will be supplied at the competition – please advise of your requirements by Friday May 8. The recipe(s) that includes the coffee must be written out and sent electronically to the National President prior to Saturday May 30, 2009. Six competitors will be competing for the title of Pastry Chef of the Year. As such, I would ask that you select 1 (one) Van Houtte coffee (or more if you choose to use coffee in more than one application) from the following list –
a) 100% Columbian – Pleasant lively acidity, a terrific sweet and smooth flavor with light body. Uniquely Colombian
b) Mellow Mocha – This coffee has good acidity with light body offering a slight floral flavor and no bitterness
c) Hawaiian – A good-bodied coffee with little acidity and a delicious hint of bread and nutty flavor
d) French Roast – Blended and roasted in the European style to develop a rich, full-bodied coffee with superb bittersweet nuances
e) French Vanilla – The delicate flavor of vanilla gives this coffee a creamy and perfectly balanced taste. One of our most popular flavors
f) Hazelnut – The taste of hazelnut enhances the natural aroma and flavour of this fine Arabica coffee
 Each competitor must include almonds in a minimum of 1 (one) component namely the chocolate cake, traditional cake or the platted dessert. Almonds may also be used in the petit fours if the competitor chooses. Almonds will be supplied at the competition – please advise of your requirements by Friday May 8. The recipe(s) that includes the almonds must be written out and sent electronically to the National President prior to Saturday May 30, 2009. The following is a list of which almond products can be available for your use –
3 /4
a) chopped natural
b) chopped blanched
c) diced natural
d) diced blanched
e) almond paste
f) almond flour – without skins
g) almond meal – with skins
h) sliced natural
i) sliced blanched
j) slivered natural
k) slivered blanched
l) whole blanched
m) whole natural
n) almond butter
SCORING
 General – 40 points for hygiene, cleanliness, timing, organization and skill
 Chocolate Cake – 20 points for taste, design and originality
 Traditional Cake – 20 points for taste, design and compliance with customary presentation
 Plated Dessert – 20 points for taste, originality and use of local products
 Petit Fours – 20 points for artistic skill, variations, taste and originality.
TOTAL 120 points per Judge (a minimum of three judges will be present). EVENT SCHEDULE: Day 1 – May 29th, 2009 14:30 – Okanagan College
 competitors will meet in college dining room;
 Allen Holtz will welcome Competitors and give a tour of the kitchens;
 The head of the jury panel Allen Holtz will review the competition procedures with the competitors;
 Draw of assigned stations;
 Each competitor will be allowed to bring an assistant/sous chef to help with the
4 /4
preparation and service;
 Competitors will be able to check the equipment provided;
 Competitors are allowed to bring their own additional equipment such as ice cream maker, etc;
 Competitors will be allowed to store equipment and supplies in a secure place.
Day 2 – May 30th, 2009 – Okanagan College 07:00 Competitors will be allowed into the Okanagan College; Competitors are allowed into their respective station area to set up but are not allowed to start product preparation; 07:45 Committee Chair will check each competitor supplies and mise en place; 08:00 Competition starts; 16:00 Timer goes off – Competition is over Entry items are displayed in college dining room 16:15 Competitors leave room and jury start 17:15 Jury is finished and entries are open, room is open to the general public to have access. JUDGING PANEL There will be one Head Judge who will act as kitchen judge and who will be responsible for tabulating the practical elements and for evaluating cleanliness, sanitation, work habits, professional preparation, supervision of the assistant/sous chef, timing and proper use of ingredients. He/She will remain in the kitchen area for the duration of the competition. Three Judges will evaluate design, originality, artistic skills, and use of local product, taste and compliance with customary presentation.