pastry profiles

Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player

Pastry Profiles Store pastry store jiyeon designer chef bags

* Email
* First Name
* Last Name
* Country
* = Required Field

Subscribe in a reader

The Pastry Profiles Store


The Pastry Profiles Blog

Competition Corner

Chef Interviews



Photo Galleries

News Stories




 Subscribe to
The Pastry Profiles Newsletter


                                U.S. World Chocolate Master is Sylvain Bortolini


Chef Sylvain Bortolini created winning towering chocolate sculpture during intense two-day competition at the International Baking Industry Exposition in Las Vegas.

World Chocolate Chanpions celebrate
Runners-up included:
• 2nd Place – Frederic Loraschi, chocolatier and owner of Chocolat Frederic Loraschi LLC in Hummelstown, Pa.
• 3rd Place – Stephen Durfee, pastry chef instructor at the Culinary Institute of America at Greystone in St. Helena, Calif.

Bortolini and Loraschi were also recognized with special awards for “Best Chocolate Showpiece” and “Best Tasting,” respectively.

Sylvain Bortolini from Las Vegas, Nevada

Sylvain Bortolini studied at the Association Ouvriéres Des Compagnons Du Tour De France in Bordeaux, France.
Prior to joining the Bellagio resort, Bortolini worked as a pastry chef at the Fontainebleau Miami Beach resort in Florida and the InterContinental Presidente hotel in Mexico City. In 2007, he won the Mexican Pastry Championship for his sugar work and chocolate sculpture.
Bortolini has also served as pastry chef for two star Michelin-rated restaurants and gourmet chocolate shops in France.


As part of the competition, each participant created a large chocolate sculpture that conveyed the theme of this year’s competition – “Cocoa, Quetzalcoatl’s Gift” – using professional gourmet chocolate brands Callebaut, Cacao Barry, and Carma, as well as some inspiration from the ancient Aztec legend surrounding the origins of cocoa in South America. They also showcased their skills by creating a chocolate entremet, two types of pralines, and a plated dessert.

for more information visit













Privacy Policy /Contact Us