About Me

I have been training as a Pastry chef and chocolatier with William Curley for over 4 years. With William and Suzues' help and guidance I won The William Heptinstall Scholarship 2010. The Scholarship is a fund to help young chefs gain experience through work placements in other countries. William Curley won this scholarship as well, travelling to L'Esperance, France. I have been inspired by William and Suzue who have both spent time training in France. Travelling in France will be the first leg of my trip. I will also travel to Japan in October, which I am really looking forward to as Suzue has shown me many books and magazines of Japanese chefs taking Traditional french classics and making it their own with flavour and style.

Sunday, 16 October 2011

Tokyo - Japan Cake show

After finalising my trip to Tokyo and with only 1 week to go until take off, I managed to arrange my stage with Frederic Madelaine at Le Pommier in Tokyo. Two days before I left, Frederic e-mailed me to let me know about the Japan Cake show that was happening on the day I landed!
So with a plan and the motivation to get through my jetlag, I ventured to the metro and off to the cake show!

The show consisted of two floors of entries of chocolate centrepieces, petit fours, patisserie, sugar pieces, cake decoration, themed display pieces and much more. The third floor was equipment for patisserie making, wrapping, ingredients etc. Also there was a live competition of sugar going on called Top Patissier! In front of an audience the chefs have 5 hours to make a sugar centre piece.

First I spent my time looking at the patisserie entries as this was my main reason for coming to Japan.


This is one of the Sugar centre piece displays







Luckily enough it was not all just looking at the delicious cakes and offerings!! Down in the restaurant area they were serving a selection of 30 cakes from members of the Tokyo confectionery association! I made my way down there for one or two!


The cake on the left was a delicious black forest gateaux, and the cake on the right was a hazelnut and orange entremet.

After feasting on cakes I went back to watch the live sugar centre piece competition. Here are the finished pieces... Impressive for 5 hours work!




Sarah

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