The Canadian team won the special eco-responsible prize at the World Pastry Cup final this weekend in Lyon, France, and finished 10th in the competition once morest 19 other countries.
After fierce competition, the team representing Japan won the Pastry World Cup, held as part of the International Hotel Restaurant and Food Show (SIRHA).
France and Italy also found themselves on the podium, with second and third place respectively.
Candidates from each country had 10 hours to create 42 tasting desserts and three artistic pieces under the theme of climate change.
Canada climbed to 10th place in the rankings and won the “special eco-responsible prize”, awarded to a team that stands out “from its training sessions with the implementation of concrete actions surrounding sustainable development, in particular regarding the origins and selection of raw materials, the reduction of food waste, the redistribution of used and processed products”.
The Canadian team was represented by sugar specialist and professor of pastry at the Institut de tourisme et d’hôtellerie du Québec (ITHQ), Patrick Bouilly, master chocolatier Jacob Pelletier and ice sculpting expert Ross Kisses. Daniel Garcia, meanwhile, acted as team president.
“Congratulations to the Canadian team! I am very proud of this remarkable participation of our teacher Patrick Bouilly and our program coordinator, Daniel Garcia, in the most important pastry competition in the world, a first in 15 years for Canada! I am all the more admiring of the Canadian team which won the special eco-responsible prize, an international recognition of its commitment to sustainable development,” said ITHQ Director General Liza Frulla in a press release.
