Australia enters the World Trophy of Pastry Ice Cream Chocolate
Chocolate and pastries feature heavily in European cuisine, with France being known for its continental breakfasts and Italy renowned for its gelato. It is therefore no surprise to hear that Italy will once again be hosting the World Trophy of Pastry Ice Cream Chocolate at Host, Fiera Milano.
Organised by the International Federation of Pastry Ice Cream and Chocolate and l’Equipe Eccellenze Italiane FIP (FIP Italian Excellence Team), the championships also feature another international event, the Cake Designers World Championship.
Taking place every two years, the competition has become known as the most important international event in the pastry industry. Sixteen teams are going head to head in October, and Australia is set to enter this competition for the first time this year. Featuring teams from all five continents, the Australian Pastry Team will compete against current world champion Japan, as well as Italy and France, who have claimed the title in the past. Other opposition will include Hong Kong, Mexico and Switzerland.
Aimed at developing the talent of young patissiers, Euroquip Food Service Equipment is a sponsor of the Australian team and has supported them in the lead-up to the event.
The team comprises Frankie Ferrante (21), Georgia Clisdell (20), Lucy Powell (20) and their coach, Luigi Stivaletta, from TAFE NSW. Ferrante’s experience in two-hat restaurant Icebergs at Bondi Beach, as well as Clisdell and Powell’s entrepreneurial spirit, provides a solid professional foundation for the Australian team.
Stivaletta’s 25 years’ experience in the pastry industry have given him an impressive reputation in Australia, Singapore, Hong Kong and Malaysia. As a lecture chef at TAFE NSW, his ability to share his wisdom and techniques with his students made him an obvious choice to coach the pastry team. He aims to use this experience to help the young chefs to produce elaborate sculptures and desserts that will win them the trophy in Italy, and promises to incorporate some Australian elements into their creations.
This year’s competition is based on the theme ‘the world of chocolate and coffee’. Roberto Lestani, president of the Federation of Italian Pastry (FIP) and a member of l’Equipe Eccellenze Italiane FIP, explains the theme in more detail.
“The formula will remain more or less the same, with eight teams comprising three competitors and a coach who will compete in the following disciplines: chocolate and praline sculpture; sugar and contemporary cake sculpture; sugar paste sculpture; and ice-cream single serving.”
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