The Making of a Sugar Showpiece
2007 National Team Pastry Championship
2006 World Team Pastry Championship
2006 World Team Pastry Championship (degustation)
2005 National Team Pastry Championship
2007 Culinary Casting Challenge
Stephane Treand MOF Sugar Casting Class
Susan Notter Calligraphy Casting Demo
Chris Northmore CMPC Plated Desserts
Stephane Treand MOF Air Brushing Demo
2008 Sugar Art Casting Challenge
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
Lionel 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.
Results for the 2008 National Bread and Pastry Championship that took place in Atlantic City, New Jersey, USA
New York, Nov. 11, 2008 – Barry Callebaut –the world’s leading manufacturer of high-quality cocoa and chocolate products – today announced that Lionel Clement, chef chocolatier at the Wynn Hotel in Las Vegas,won the U.S. finals of the World Chocolate Masters, a top-level competition for chocolate craftsmen from all over the world. Clement beat out four other pastry chefs and chocolatiers from some of the country’s leading hotels and restaurants on Sunday, Nov. 9, to be named the U.S. National Chocolate Master 2008-2009.
As part of the competition, each participant created a large chocolate sculpture that conveyed the theme of this year’s competition – “Haute Couture” – using professional gourmet chocolate brands Callebaut, Cacao Barry, and Carma and the aesthetics of high fashion. They also showcased their skills by creating chocolate pastries, pralines, and a smaller chocolate showpiece made from special ingredients that were revealed to the contestants only a few minutes before the start of the competition.
“Barry Callebaut designed this event to give pastry chefs and chocolatiers a forum to showcase their unique abilities to create works of art using fine chocolate,” said Sarah O’Neil, director of marketing for Barry Callebaut North America. “Whether their inspiration was an elegant hat or a chic dress, these talented chefs brought the haute couture theme to life with their unique culinary creations.”
As part of the competition, a professional jury of top pastry chefs, including world-renowned chocolatier Jacques Torres, judged each contestant on their overall technical skills, as well as the presentation of their artistic showpieces, and the taste of their dipped pralines, moulded pralines, and chocolate pastry.
Clement’s winning chocolate showpiece featured an exquisite silhouette of a woman’s face, with flowing hair and an elaborate hat made from different layers of chocolate that provided both dimension and texture.
A graduate of the professional school “Les Sorbets” in Noirmoutier Island, France, Clement spent five years at Lenôtre in Paris as a chocolate maker prior to becoming chef chocolatier at the Wynn Hotel two years ago. He also won first prize at the competition on artistic pieces in Montargis, France, in March 2004, and received his honors diploma at the Académie Culinaire de France in April 2004.
Clement will represent the United States at the prestigious 2009 World Chocolate Masters competition, where he will compete against representatives from 19 other countries, including Belgium, France, Switzerland, China, Australia and Brazil. The World Chocolate Masters competition will take place Oct. 14-16, 2009, in Paris at the Salon Du Chocolat Professionnel.
The U.S. finals of the World Chocolate Masters were held at the French Culinary Institute in New York on Nov. 9, 2008. The competition was sponsored by Barry Callebaut and its Chocolate Academy; as well as The Chocolate Show (Salon Du Chocolat); California Raisins; Neilsen Massey Vanillas; Mafter Bourgeat culinary products; Demarle non-stick baking products; Robot Coupe food processors; Chicago School of Mold Making; PCB pastry decorations; Grand Marnier – Navan natural vanilla liqueur; and Knipschildt Chocolatier.
entremet by Lionel Clement