By Ellen Walsh

It hardly seems possible that another year has passed, and that the 15th Annual U.S. Pastry Competition is about to take place again in New York's Jacob Javitz Center this March 14, 2004.

This year's theme will be “Fairy Tales”and over 28 finalists have been selected to compete for the title of Pastry Chef of the Year. The annual event is hosted by Paris Gourmet, a leading food importer, distributor, and marketing agent of major brands and co sponsored by Cacao Noel –Chocolat de Couverture, Pastry 1, The Sugar Association and Ravifruit. The event allows leading pastry chefs in today's finest hotels and restaurants across the nation, to showcase their talents by creating original cutting edge dessert recipes and highly technical sugar and chocolate sculpted showpieces.

Click on Images for Captions

Winners of 14th Annual U.S. Pastry Competition
““Time Machine-Traveling Back and Forward in Time."

First Place Winner
Richard Capizzi of The Chocolate Loft of New York City
Winning Piece: A Mechanical Voyage Through Time
Dessert: Raspberry Noel Crunch

Second Place Winner
Bill Foltz of Pinehurst Country Club in Whispering Pines, North Carolina
Winning Piece: Pendulum
Dessert: Chocolate Apricot Tort

Third Place Winner
Sarah Fagan of Le Monde in New York City
Winning Piece: The Future
Dessert: Tropical Mango Chocolate Dream

The Judges

Judging procedures are presided over by board members of The Vatel Club, one of the oldest and most prestigious chef association in the world. Voting jury members include:

Roland Messnier of The White House, Daniel Budd of the Taste Budd's Chocolate Dreams, Patrick Lemble of Four Seasons Restaurant, Jean Claude Perrenou of The Waldorf Astoria, Rick Moonen of Restaurant RM, Morand Dare of B R Guest, Louise Hoffman of New York City Technical College, Eric Bedoucha of Bayard Restaurant, Biagio Settepani of Bruno Bakery, Andre Renard of Sug’Art Artistic Pastry School, Brian Schoenbeck of Green Briar Inn, Jill Rose of La Caravelle, Thadeus Dubois of Borgata Hotel and Casino Resort.

The Extraordinary Talent and Dedication Displayed by
These other Fine Pastry Chefs were:

Lou Canillo of Sheraton Hotel New Orleans, Kim Bugler of Marriott Marquis Times Square, Steven Weiss of Show Boat Casino Hotel, Wing Cheung of Grand Hyatt Hotel, Patrick Muller of Short Hills Hilton Hotel, Jose Manual Hernandez of Orsay Restaurant, Francesco Manfredi of Dolce Italia, Joseph Panepinto of Mondrian Pastry, Loan Co of Marriott Marquis San Francisco, Ludovic Augendre of Fauchon, NYC, Dominique Bocquier of Culinary Institute LeNotre, Didier Dumas of Jean Jacques Catering, and Pedro Gomez of Vapensiero Restaurant.

Ludovic Augendre of Fachon, New York City

Showpiece: Crazy Scientist
Dessert: Aloe and Apricot Chocolate Gelee with Almond Roasted Crunch

David Lugo of Alain Ducasse in New York City

Showpiece: Quantum Leap
Dessert: Chocolate Grapefruit Marmalade and Passion Gelee with
Sabiage Lavender Hazelnuts

Stephen Willemin of La Bergamote in New York City

Showpiece: Infinity
Dessert: Chocolate Duo Raspberry Delight