PHL team in top half of prestigious Pastry World Cup in France
LYON, France – The Philippines, participating for the first time in the prestigious Pastry World Cup (Coupe du Monde de Pâtisserie), ranked in the top half of 21 participating countries and bested veteran competitors like Argentina, China, Mexico and Morocco.
The “Igorot Hunter” carved in ice by Vicente Cahatol also earned the “Best Artistic Creation made of Sculpted Ice.”
“This is a magical moment,” chorused Buddy Trinidad and James Antolin, pillars of the Philippine Pastry Alliance (PAP), who pushed for, motivated and organized the Philippine participation to this illustrious competition created in 1989 by French master pastry chef Gabriel Paillasson.
The team is composed of sugarcraft master Rizalino Mañas, pastry chef Bryan Dimayuga for chocolate and kitchen artist Cahatol for ice and chocolate sculptures. Trinidad is Team President, who also acted as member of the international jury.
The country also won over the two other newcomers, Guatemala and Algeria, who placed 19th and 20th in the ranking of a pastry marathon that lasted for 10 hours. The team had to prepare a chocolate cake, an ice cream cake, 12 similar plated desserts, an artistic creation in ice, sugar and a block of chocolate.
This year’s champions are Italy (World Champion), followed by Japan (Silver) and USA (Bronze). Belgium, Spain and Australia backed out from the competition.
The Philippines ranked number 12, which was a surprise for a country who didn’t have a reputation nor the tradition of French pâtisserie but has now been revealed “as a country of artists,” according to French chocolatier Edouard Hersinger.
Talented Pinoys
“Your talents are extraordinaire,” said 2013 World Champion Quentin Bailly, this year’s president of the jury. “You have the competence, the skills, and the technique. It is essential that you show this to the world and your presence allows us to learn from your team.”
Bailly joins the majority of the judges, world renowned chefs, who were positively amazed at the performance of the Philippine team.
Cahatol generated a fan club among the judges, who gave him the highest points for his ice carving and whose scaly iguana in chocolate reaped a bouquet of compliments.
“I just love his work. He is great," said American chef and judge Gilles Renusson, who lingered at the lucky Kitchen Number 7.
The team chose the theme “Siklo” or cycle expressed in hunting. The chocolate cake, made of a pecan sponge, coffee crème brûlée, and lemon had one of the most original decorations — a frog watching a “mobile” dragonfly posed in a way that it looked like it was suspended in mid-air.
Then came the ice cream cake, multi-layers of flavors (vanilla, passion fruit, mango, raspberry, litchis and mandarine). Both cakes encountered temperature problems, meaning they were served too cold , a debutant’s error according to some judges but Trinidad reckoned that it was a lack of technical know-how of the blast freezer.
Accidents, logistical woes
“These things happen,” said world champion Bailly. “And its understandable for a new team. You learn and you have to train so you are better next time.”
Accidents do happen even with the most experienced team. Italy’s chocolate sculpture fell on their plated desserts two minutes before they were paraded for tasting. Algeria’sugar piece fell as they carried it on the buffet presentation table.
Everything went smoothly for the Philippine team. The plated dessert came in a shape of an egg filled with a mixture of tropical flavors: calamansi cremeux, coconut ganache, pineapple jam and passion jelly.
In three hours, Cahatol finished the two meter carving from two blocks of ice, each weighing more than 100 kilos. He was tired, wet and his legs were numbed from the pool of ice water that has filled the plastic catcher even if floor assistants used a water vacuum. The Igorot carrying a deer on his shoulders displayed a variety of textures, starting with the curly hair down to the muscled legs.
Cahatol, whose toolbox were never found by their airline, had a minimal set of tools – a newly-bought chainsaw, some borrowed chisels, and ice clamp while his neighbors had the latest power tools.
“With very little budget, minimal training and a huge number of logistical problems, we were still able to show that we can actually compete with the world’s best,” said Antolin, vice-president of PAP. “What would it be if we have the same facilities, equipment, and support like Italy.”
“You have a place here”
Paillasson congratulated the newcomers, saying “there are no more big nor small countries for pastries.”
“Each one deserves his place in this competition. Since we created the world cup, we wanted any country in the world to have the possibility to join,” he said.
“You have your place here,” said British chef Martin Chiffers, who declared his admiration for Asian hardwork and dedication.
The Philippine team’s biggest advantage was the group’s solidarity, teamwork, and ingenuity. Mañas, Cahatol and Dimayuga all worked at the Makati Shangri-la. They have no airs, no superiority complex, no diva attitude. They knew they had a job to do and have to do it well.
The team’s performance was impressive. They were on time, organized and objectives were met. This ranking has earned for the Philippines its place among the world’s esteemed pastry chefs.
“This will create a momentum in our industry, a consciousness for young pastry chefs, a recognition of our skills for high-level employment, and a source of national pride,” said Trinidad, in a voice that cracked with emotion. —KBK, GMA News
The “Igorot Hunter” carved in ice by Vicente Cahatol also earned the “Best Artistic Creation made of Sculpted Ice.”
“This is a magical moment,” chorused Buddy Trinidad and James Antolin, pillars of the Philippine Pastry Alliance (PAP), who pushed for, motivated and organized the Philippine participation to this illustrious competition created in 1989 by French master pastry chef Gabriel Paillasson.
The Philippine team: (L-R) Manas, Dimayuga, Cahatol and Trinidad.
The country also won over the two other newcomers, Guatemala and Algeria, who placed 19th and 20th in the ranking of a pastry marathon that lasted for 10 hours. The team had to prepare a chocolate cake, an ice cream cake, 12 similar plated desserts, an artistic creation in ice, sugar and a block of chocolate.
This year’s champions are Italy (World Champion), followed by Japan (Silver) and USA (Bronze). Belgium, Spain and Australia backed out from the competition.
The Philippines ranked number 12, which was a surprise for a country who didn’t have a reputation nor the tradition of French pâtisserie but has now been revealed “as a country of artists,” according to French chocolatier Edouard Hersinger.
Talented Pinoys
“Your talents are extraordinaire,” said 2013 World Champion Quentin Bailly, this year’s president of the jury. “You have the competence, the skills, and the technique. It is essential that you show this to the world and your presence allows us to learn from your team.”
Bailly joins the majority of the judges, world renowned chefs, who were positively amazed at the performance of the Philippine team.
Cahatol generated a fan club among the judges, who gave him the highest points for his ice carving and whose scaly iguana in chocolate reaped a bouquet of compliments.
“I just love his work. He is great," said American chef and judge Gilles Renusson, who lingered at the lucky Kitchen Number 7.
The team chose the theme “Siklo” or cycle expressed in hunting. The chocolate cake, made of a pecan sponge, coffee crème brûlée, and lemon had one of the most original decorations — a frog watching a “mobile” dragonfly posed in a way that it looked like it was suspended in mid-air.
The team during the awarding ceremonies when they received the special prize for the ice sculpture. (L-R) Buddy Trinidad, Team President and President of the Pastry Alliance of the Philippines; Rizalino Manas, Vincent Cahatol, and Bryan Dimayuga.
Accidents, logistical woes
“These things happen,” said world champion Bailly. “And its understandable for a new team. You learn and you have to train so you are better next time.”
Accidents do happen even with the most experienced team. Italy’s chocolate sculpture fell on their plated desserts two minutes before they were paraded for tasting. Algeria’sugar piece fell as they carried it on the buffet presentation table.
Everything went smoothly for the Philippine team. The plated dessert came in a shape of an egg filled with a mixture of tropical flavors: calamansi cremeux, coconut ganache, pineapple jam and passion jelly.
In three hours, Cahatol finished the two meter carving from two blocks of ice, each weighing more than 100 kilos. He was tired, wet and his legs were numbed from the pool of ice water that has filled the plastic catcher even if floor assistants used a water vacuum. The Igorot carrying a deer on his shoulders displayed a variety of textures, starting with the curly hair down to the muscled legs.
Cahatol, whose toolbox were never found by their airline, had a minimal set of tools – a newly-bought chainsaw, some borrowed chisels, and ice clamp while his neighbors had the latest power tools.
“With very little budget, minimal training and a huge number of logistical problems, we were still able to show that we can actually compete with the world’s best,” said Antolin, vice-president of PAP. “What would it be if we have the same facilities, equipment, and support like Italy.”
“You have a place here”
Paillasson congratulated the newcomers, saying “there are no more big nor small countries for pastries.”
“Each one deserves his place in this competition. Since we created the world cup, we wanted any country in the world to have the possibility to join,” he said.
“You have your place here,” said British chef Martin Chiffers, who declared his admiration for Asian hardwork and dedication.
The Philippine team’s biggest advantage was the group’s solidarity, teamwork, and ingenuity. Mañas, Cahatol and Dimayuga all worked at the Makati Shangri-la. They have no airs, no superiority complex, no diva attitude. They knew they had a job to do and have to do it well.
The team’s performance was impressive. They were on time, organized and objectives were met. This ranking has earned for the Philippines its place among the world’s esteemed pastry chefs.
“This will create a momentum in our industry, a consciousness for young pastry chefs, a recognition of our skills for high-level employment, and a source of national pride,” said Trinidad, in a voice that cracked with emotion. —KBK, GMA News
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