Pâtisserie and Confectionery

Creating hot and cold sweet treats using edible materials that are a delight both for the eye and the taste buds.

Information

Skill Competition Manager : Herve Boutin

Confectionery can range from petit fours to chocolates and candies. They can be served hot or cold everywhere from hotels and restaurants to specialist stores.

Confectioners will need to be skilled in designing great products using sugar, icing, chocolate, and other sugar-based ingredients. It is a job for an artistic creative mind but one which requires solid catering and cooking skills if those creative ideas are to become a delicious reality.

Many years of training go into making the best confectioner and pastry cooks, who also show flair and creativity, working with many different materials and types of equipment.

Competitors

Natalia-Irina Matei

Romania

Ashwitha Police

India

Lisa Marie Than

Germany

GULFIYA Zhakiyanova

Kazakhstan

Xinru Liu

China

Oumaima BENALI

Morocco

Japheth Loyola Zapanta

Macao, China

Ginger Brentjens

Netherlands

Océane BELIN

France

YI-JHEN CHEN

Chinese Taipei

Tamta Devadze

Georgia

Ho Man YIU

Hong Kong, China

HONOKA TAKEMOTO

Japan

Nadia Koller

Switzerland

Gabrielle Fernandes Belchior

Brazil

Jana Bacher

Austria

NUR RAIESYA BINTI AZLI

Malaysia

Erika Ukkonen

Finland

Nayeon Lim

Korea

Jhaydee Valdez

Dominican Republic

Yin Tzu Lan

Canada

Calendar

Slot	Day	Time
14:50- 15:00 Presentations window (10 minutes) for Module C	09/11	15:00
15:50- 16:00 Presentations window (10 minutes) for Module A (Cake without decoration for tasting)	09/11	16:00
17:50 - 18:00 Presentation window (10 minutes) Sugar Show Piece Module B, including the decorated cake	09/11	18:00
Competitor Finish Time	09/11	19:00
13:50- 14:00 Presentations window (10 minutes) for Module D Vegan Bonbon (no chocolate stand)	09/12	14:00
14:50- 15:00 Presentations window (10 minutes) for Module E	09/12	15:00
15:30 - 17:20 Presentation window (10 minutes) Module F	09/12	15:30
17:50 - 18:00 Presentation window (10 minutes) Module D Presentation Chocolate Stand	09/12	18:00
Competitor Finish Time	09/12	18:30
14:50- 15:00 Presentations window (10 minutes) for Module C	09/13	15:00
15:50- 16:00 Presentations window (10 minutes) for Module A (Cake without decoration for tasting)	09/13	16:00
17:50 - 18:00 Presentation window (10 minutes) Sugar Show Piece Module B, including the decorated cake	09/13	18:00
Competitor Finish Time	09/13	18:30
13:50- 14:00 Presentations window (10 minutes) for Module D Vegan Bonbon (no chocolate stand)	09/14	14:00
14:50- 15:00 Presentations window (10 minutes) for Module E	09/14	15:00
15:30 - 17:10 Presentation window (10 minutes) Module F	09/14	15:30
17:50 - 18:00 Presentation window (10 minutes) Module D Presentation Chocolate Stand	09/14	18:00
Production time end Cleaning and replenishing station, removal of trolley with own equipment (30 minutes)	09/14	18:00
Competitor Finish Time	09/14	18:30

What happens during a skill competition?

The Competitors receive their competition subject.

Competitors carry out the requested project and deliver complete or incomplete work within a specified deadline.

A group of Experts evaluates Competitors' renderings in accordance with WSI standards.

The results are calculated through an information system and a list of Champions is generated.

The Champions are rewarded during a Closing Ceremony.

Results

Xinru
Liu

China

Ho Man
YIU

Hong Kong, China

Nayeon
Lim