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Faleiro wins Callebaut Patissier of ’17 award at chocolate competition
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Monday, 24 April, 2017, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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Chef Alisha Faleiro bagged the Barry Callebaut Group’s Patissier of the Year 2017 award at the inaugural edition of the two-day competition, which concluded in Mumbai recently and was dedicated to the art of creatively using chocolate.
The theme of the event - a new leaf in Callebaut’s chapter of finest Belgian chocolate experience in India - was The Heritage of Great Taste.
It provided aspiring Indian pastry chefs and chocolate professionals from top hotel chains an opportunity to win further credentials for their training, careers and overseas exposure.
Eight shortlisted chefs came together to celebrate the fusion of tastes, textures, cultures, ethnicities, diversity and the rich history of India.
Pascale Meulemeester, vice-president, global gourmet, Barry Callebaut AG, said, “The passion for sweets and chocolates is an age-old tradition in India. But the new Indian millennials crave a new chocolate experience, one that has international flavours, fusions and artistry.”
“The consumer interest is huge, and the chocolate presence in hotels, pastry shops and ice cream centres is growing dramatically around the country,” he added.
“With Callebaut Patissier, we are just at the beginning of tapping this booming market. With this competition, our goal is to give a platform and showcase the pastry chefs and chocolatiers of the future,” Meulemeester said.
The contest was divided into two parts. On the first day, the participants prepared a moulded praline and cake of the day at the Callebaut Chocolate Academy Centre. And on the second day, the chefs created a chocolate showpiece and chocolate to go at Taj Santacruz
“The first edition of Patissier of the Year by Callebaut was a huge success. At thisevent, we saw a high level of talent and artistic ability, by young and talented professionals from the industry,” said Denis Convert, vice-president, gourmet, Barry Callebaut Asia Pacific.
“They have definitely raised the bar for next year. We look forward to bringing more such editions and competitions to India and encourage the creative talents of chocolatiers and pastry professionals around the country,” he added.
Under the guidance of an experienced jury comprising Avijit Ghosh of The Leela Palace Bangalore, chef Vivek Kadam of Grand Hyatt Mumbai, chef Niklesh Sharma of the Academy of Pastry Arts and chef Parvinder Bali of the Oberoi Centre of Learning and Development, chocolatiers and chefs played with colours, shapes, scents and textures to explain to the audience how natural products are shaped and transformed into a delightful story with cacao and chocolate at the heart.
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