Welcome to the Association of Pastry Chefs Website

 

The APC has been involved and organised many competitions and is always willing to provide a panel of judges.
Our commitment has never been better and we have judged for the which magazine, sweetest chef in town, tea pastries award, many Salon cullinaire's and last but not least our own Dessert of the Year competition.
Please feel free to Contact Us if you require a panel of judges, to support your event or food contest

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DESSERT OF THE YEAR 2006

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THE ASSOCIATION OF PASTRY CHEFS ANNUAL DESSERT OF THE YEAR 2006

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Welcome to this years Dessert of the Year, now in its eleventh year, it's a true challenge for chefs and pastry chefs to show their skills.

 

Along with Nadell Patisserie, this year Duval-Leroy are proud to sponsor Dessert of the Year Competition.

 

Duval-Leroy's Lady Rose champagne is specifically designed to be enjoyed with desserts, and this year we are asking you to create a dessert that will be a perfect companion to Lady Rose.

 

All entrants will receive a half bottle of Lady Rose champagne from Duval-Leroy.

Please contact Karen Donnison, Duval-Leroy's UK Office Manager who will send the bottle directly to you.

 

Tel 020 8982 4216 or

Email: admin@duval-leroy.co.uk

 

As usual the first round is paper judged, with finalists creating their dessert at the prestigious Nadell Patisserie on Saturday 7th October.

Entries need to be in by Saturday 26th August 2006 , ready for judging.

 

Although this is a plated dessert, it can served hot, cold or iced and can be a combination of two or three of these. The choice is entirely yours.

The judges will be looking for originality, presentation, taste, overall quality and compatibility with Lady Rose champagne.

 

There are no limits to what you use, so let your imagination run wild and create a classic of the future.

 

The Association of Pastry Chefs runs Dessert of the Year in conjunction with Nadell Patisserie.

 

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Veiw This Years Dessert Of The Year Finalists.

Winner:	Position:
2nd Place:	Position:
3rd Place:	Position:
Details Comming Soon.

 

 

 

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Competition Rules

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•  The competition is open to any person over the age of 21 years on the closing date.

•  The closing date is Saturday 26th August 2006 .

•  Applications should include:

•  The name of the dessert. A description of the dessert. And a colour photograph of the dessert.

•  Preliminary judging will be based on written submission.

•  There is no restriction on ingredients used.

•  *All basic pantry ingredients will be supplied.

 

  e.g. Strong and soft flour, sugar, eggs, unsalted & salted butter, whipping cream, milk, gelatine, fondant, dark, milk & white couverture, cocoa powder, yeast, marzipan, ground, flaked & nibbed almonds, walnuts dried fruit, alcohol-such as Rum, Grand Marnier, Kirsch, Framboise, etc.

•  All other ingredients to be supplied by the competitor.

•  All small equipment to supplied by competitor. (Please note, no ice-cream machine on site, competitors to provide own if required).

•  No pre-prepared mis-en-place allowed including pre-weighing of ingredients.

•  Each finalist must produce four portions of their plated dessert within a time limit of 2 hours & 30 minutes.

•  Fifteen minutes will be allowed before the start of the competition to collect and weigh ingredients.

•  The judges' decision is final.

•  Finalist will be decided by the Association.

Finalist will be judged on: originality, hygiene, number of skills shown, professional approach, eye appeal, taste and balance.