Education Policy | Post Primary | Preschool | Primary | Tertiary | Search

 


Sweet outcome for pastry coach

Sweet outcome for pastry coach

Hundreds of voluntary hours spent preparing for events like the World Junior Pastry Championship are gaining international recognition for New Zealand’s pastry industry.

They look far too good to eat – if you knew where to start. Judges in Rimini, Italy, however, found a way to nibble on the New Zealand Pastry Team’s 1.6-plus-metre sweet sculptures and other delectable creations, awarding them fourth in the world at the World Junior Pastry Competitions on 20 – 21 January.

Coach Marcus Braun, who teaches patisserie and baking at CPIT, said the team prepared for a year for the event, but the recognition received was worth the hard work.

“We surprised a lot of people. We were an unknown factor coming from New Zealand, but we got great feedback from the international judges. Italian guest pastry chef Emmanuele Forcone, one of the best in the world, wants to come to New Zealand to train us purely because he loved our work and thought we had good potential to grow. You just don’t get people of that standard visiting New Zealand, so that was a coup in itself.”

Desserts of the future

The team impressed with their variations on the competition theme - Circus of the Future - across a range of strictly defined categories, presenting such mouth-watering creations as Dolche Latte Gelato with Salted Walnut Nougatine and Pear & Ginger Gel. Other creations showcased New Zealand flavours such as feijoa, which some judges had never tasted before, and Central Otago pinot noir. Manuka honey also featured of course, although the supplies only just made it through Australian customs enroute.

Visually, the highlights were undoubtedly the Showpiece–Chocolate and Showpiece–Sugar, two artistic sculptures that towered over the team’s two young pastry chefs Vivian Clarke and Sarah Harrap. The detail was extraordinary. Moulds for components of the sculptures were made in Belgium and by the Auckland-based silicon company that supplies Weta Workshop and the different elements were then painstakingly put together.

Hours of dedication rewarded

The team – the fourth member is Manager Arno Sturny and Auckland University of Technology patisserie lecturer - practised in Auckland every third weekend over a year. Braun said the whole team had to be deeply committed to the competition. “My role was to develop recipes, develop the dishes, work out training schedules, assign tasks and give critiques. It was a lot of work and all voluntary, but we want to see our industry grow.”

Even in Italy the hardworking team had to forego any ideas about sightseeing in favour of sourcing local ingredients, unpacking 400kg worth of gear and preparing their imported NZ produce for the two day competition.

Patisserie takes its rightful place

Braun has picked up new trends and ideas to bring back to his students at CPIT and plans to continue with his mission to bring patisserie in New Zealand to the fore.

“Pastry used to be the poor cousin of cooking in New Zealand but pastry chefs are highly skilled with a very artistic flair. You have to take simple ingredients like sugar and chocolate and create something different. A pastry chef not only makes desserts look great - but this needs to be backed up with great flavour too. Patisserie is a challenging and rewarding profession and we’d like to see it come to the fore in New Zealand.”

ENDS

© Scoop Media

 
 
 
 
 
Culture Headlines | Health Headlines | Education Headlines

 
Scoop Review Of Books: The Typewriter Factory

I finished reading Don’t Dream It’s Over not long after it came out last August. I even started writing a review, which took something of an ‘I’m sorry people, but it’s already over’ approach. I’ve been pretty negative about journalism as it’s practiced in the mainstream (or MSM, or corporate media or liberal media or whatever terminology you prefer) for quite some time (see for example Stop the Press), and I believe the current capitalist media model is destructive and can’t be reformed. More>>

Sheep Update: Solo World Shearing Record Broken In Southland

Southland shearer Leon Samuels today set a new World solo eight-hours strongwool ewe-shearing after a tally of 605 in a wool shed north of Gore. More>>

ALSO:

Howard Davis Review: Dick Frizzell At The Solander Gallery

One of the most influential and celebrated contemporary Pop artists working in New Zealand, Dick Frizzell is mostly known for his appropriation of kitsch Kiwiana icons, which he often incorporates into cartoon-like paintings and lithographs. Not content with adhering to one particular style, he likes to adopt consciously unfashionable styles of painting, in a manner reminiscent of Roy Lichtenstein. More>>

Old Music: Pop Icon Adam Ant Announces NZ Tour

Following his recent sold out North American and UK tours, Adam Ant is celebrating the 35th anniversary of the release of his landmark KINGS OF THE WILD FRONTIER album with a newly-remastered reissue (Sony Legacy) and Australasian tour. More>>

Scoop Review Of Books:
Looking Back

Writing a memoir that appeals to a broad readership is a difficult undertaking. As an experienced communicator, Lloyd Geering keeps the reader’s interest alive through ten chapters (or portholes) giving views of different aspects of his life in 20th-century New Zealand. More>>

Scoop Review Of Books: Purple (and Violet) Prose

This is the second recent conjoint publication by Reeve and Stapp; all to do with esoteric, arcane and obscure vocabulary – sesquipedalian, anyone – and so much more besides. Before I write further, I must stress that the book is an equal partnership between words and images and that one cannot thrive without the other. More>>

Get More From Scoop

 
 

LATEST HEADLINES

 
 
 
 
Education
Search Scoop  
 
 
Powered by Vodafone
NZ independent news