Classic Fine Foods launched its first Christmas Entremet Contest in partnership with two of its respected pastry partners: Valrhona and PCB Creation.
The contest was launched during our very popular event, The ‘Afternoon Tea Extravaganza’ at Hotel Café Royal on September 26th 2014. To enter the contest, participants had to create an entremets using the new Valrhona milk chocolate “Biskelia 34%” and a PCB Creation item of their choice.
The shortlisting of 5 finalists was decided by the public via the Classic Fine Foods’ Facebook and Twitter pages, after a fierce competition between 16 very talented pastry chefs. The photos of the entremets were displayed anonymously online between November 3rd and November 31st. Around 3000 votes were registered from all over the world and the contest aroused a lot of enthusiasm among the professional pastry industry.
The contest finals took place at the headquarters of Classic Fine Foods, London, on December 16th. The judging panel consisted of 10 Classic Fine Foods members, who carefully evaluated the entremets on both their appearance and taste.
We were pleased to announce that the winner of the contest was Can Mısırlıoğlu, from The Churchill Hotel, with his ‘Valrhona Biskelia Chocolate & Praline Mousse & Coffee Ganache’
"I’m a pastry chef from Turkey, who has a desire to experience different cultures and cuisines around the world. To be honest, my passion comes from the challenges I face from being a pastry chef; I always get pumped-up with new ideas. My inspirations come from the flavours I fall in love with. Being a coffee and chocolate addict gives me a lot of ideas to combine. Nutty and fruity tastes complete my love towards them."
The Grand Prize given by Classic Fine Foods was a weekend for 2 in Paris at a 5* hotel with dinner included. Olivier Batel, Managing Director at Classic Fine Foods went to congratulate Chef Mısırlıoğlu in his kitchen, giving him a beautiful bauble-shaped trophy to keep in memory of this very special event.
2nd place went to Felicien Christe (The Savoy) with ‘The Passion of Orange & Praline Buche with Valrhona Biskelia’
3rd place went to Filipa Gonçalves (Me London) with ‘Spice Pear Cushion & Valrhona Biskelia Mousse & Croquant’
4th place went to Nelson Barros (Galvin at Windows) with ‘Valrhona Biskelia Chocolate, Quince & Chestnut’
5th place went to Rosaria Sara Spina (Park Plaza) with ‘Valrhona Biskelia Golden Chocolate Entremets’