MILAN, Italy – World champions. The best pastry chefs from all five continents met at Host 2015 for the Cake Designer World Championship and The World Trophy of Pastry Ice Cream Chocolate organised by FIP – the Italian Pastry Chef Federation – with 32 teams from all around the world participating.
Surprisingly, the best pastry chefs in the world were Japanese, with their team made up of Tsuda Keisuke, Kenta Nakano and Hiroyuki Emori, thanks to three sculptures representing symbols of the Land of the Rising Sun, like the sugar whale, the evolution of planet Earth in pastillage, and the evolution of flight from birds to space travel, entirely made from chocolate.
They were given the award for the “Best Artistic Sculpture”. The Italian chefs – Antonio Bondì, Diego Mascia and Paul Occhipinti – came “only” second with a concept inspired by the history of photography, with three cameras: an antique model in chocolate, a sort of Polaroid surrounded by total white pastillage photographs, and a modern camera made of sugar.
The concept was also applied to the single-serving ice cream – white, round and shiny – the pralines and the cake, which looked like a lens, complete with focusing wheel, for which the Italian team won the prize for the “Best Modern Cake”.
Austria took third place, Mexico won the “Best Praline” prize, and Poland the “Best Ice Cream”.
The Cake Design World Cup winners, on the other hand, were all Italian. Teams from 16 different countries participated, from 4 different continents.
The Italian team took first place thanks to the talented cake designer Serena Sardone (in the picture), who wiped out all competition with a spectacular and opulent cake based on Dante Alighieri’s Divina Commedia. Switzerland took second place, Venezuela third.
