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Tips on creating a quick chocolate displayFrom the Chicago School of Mold Making
Featuring Stephane Treand MOF
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Soft Banana Cake with Yogurt Sorbet and Chicory Glaze
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2007 National Team Pastry Championship
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Stephane Treand MOF Sugar Casting Class
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2008 World Team Pastry Championship
petit gateauPlated
dessert Photos from the 2008 World Team Pastry Championships
More photos of chocolate and sugar
showpieces from the Championship
Petit Gateaux pastry photos
from the 2008 World Team Pastry Championships
Team Work Photos from the 2008
World Team Pastry Championships
Entremet photo gallery
for the 2008 World Team Pastry Championships
News Stories
Callebaut Demo by Chef Derrick Tu Tan Pho
Luc beaudet modern petit fours
Artisan Bread seminar with Patrick Jacquot of the croissant Bakery
Geoffrey Blount wins the Joseph Amendola Outstanding Member Award
Heather Hurlbert Named Southeast ACF PAstry Chef of the Year
Results are in from The 2008 Sugar Art Casting Challenge
The Sugar Art Casting Challenge Promo
Pastry in Europe is now availableLionel Clement from the Wynn Hotel in Las Vegas, Nevada, has won the USA national selection for the World Chocolate Masters
Chef En-Ming Hsu named Chef Instructor at the Fench Pastry School.
Dimitri Fayard named Chef Instructor at the Fench Pastry School.
Winners and more info about the Asian Pastry Cup
The Pastry Profiles Newsletter
2009 World Chocolate Masters
After three-days of breathtaking competition between nineteen national Chocolate Masters, the results of the third World Chocolate Masters competition have been announced. The event took place at the "Salon du Chocolat Professionnel" exhibition at Porte de Versailles in Paris (France).
At this year's world finals, organised for the third time by Cacao Barry, Callebaut and Carma, Shigeo Hirai, Sous 
Chef of the Grand Hyatt Tokyo, was selected as the "World Chocolate Master 2009" by an international jury composed of twenty-two leading chocolate professionals. In second place was Lionel Clement from United States and in third place Michaela Karg from Germany.
With the theme of this year's competition being "Haute Couture", the jury carefully evaluated the contestants' work and creativity through chocolate. The jury was headed by President of Honour, Yves Thuriès, Meilleur Ouvrier de France, and included Presidents Jacques Bellanger, Meilleur Ouvrier de France, and Jean-Philippe Darcis, Belgium's First Chocolatier.
In addition to the overall winners, the jury gave special awards for "Best praline", "Best gastronomic chocolate dessert", "Best chocolate pastry" and "Best chocolate showpiece". As a highlight this year, additional awards have been granted for "Best chocolate decorated hat" and "International Press Award".
The overall winner was awarded the World Chocolate Masters 2009 trophy specially created by leading Dutch designer Rob Verhoeven, as well as a € 25 000 prize package.
Results
Shigeo Hirai (Japan), World Chocolate Master 2009
Lionel Clement (USA), in second place
Michaela Karg (Gemany), in third place
Please find the full results on www.worldchocolatemasters.com