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August 31, 2008 |
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THE CONCEPT Since their inception, The National and World Pastry Team Championships have become the most talked about events in the world of pastry. Carymax LLC, a New York City based culinary event Production Company, created these events to bring together the most talented pastry chefs in the United States and the world. |
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THE COMPETITION The 13-hour two day competitions feature up to 12 teams, each with 3 professional pastry chefs. The National event is held in odd number years with the first place team representing the United States in the World event the following year. To be eligible to compete, chefs must be living and working in the country t Both the National and World Pastry Team Championships pride themselves on being fair and unbiased, as well as providing the best opportunity for a team to excel. Regardless of event or team sponsors, all ingredients used in the competition are kept in unmarked containers—ingredient brands cannot be before, during or after the event. Kitchens are outfitted with the best up-to-date equipment available. During the two-day competitions teams must present showpieces, entremets, frozen desserts, bonbons and plated desserts. Only judges of the highest caliber are selected. Teams are judged on artistry, work/professionalism and of course flavor. More detailed information on competition requirements and judging parameters can be found in the Rules. THE DATE AND LOCATION The organizing committee decides the date and location of the championship. The date and location for the Amoretti 2008 World Pastry Team Championship is: August 31 and September 1, 2008 THE THEME Each year the championship has a different theme that provides a framework that judges can use as a comparative reference. The theme for the Amoretti 2008 World Pastry Team Championship is: IMAGINATION |
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Total prize package is $100,000, with each team receiving a minimum of $2,500. The winning team is awarded: A Gold Medal, A Check for $50,000 and the coveted title of 2008 WORLD PASTRY TEAM CHAMPIONS
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hey represent for no less than two years prior to the competition. For the National Pastry Team Championship, professional pastry chefs living and working in the U.S. are invited to submit their credentials and achievements to be considered for a captaincy spot in the competition. A selection committee of noted pastry chefs reviews the applications and the captains are chosen. Captains select their teams. For the World Pastry Team Championship, noted pastry chefs from the country are invited by the organizing committee to bring a team to the United States to compete.