Judging at U.S. Eggs Dessert CompetitionSeptember 5th, 2010 | Posted by in Classes & Demo
Last Friday, the U.S. Eggs competition was held at the l’Atelier du Gout premises. There was 8 finalist who needed to create a dessert with 3 items made with eggs. One warm, one glass and one cold. I was very lucky to be part of the judges alongside Thomas Lui and Johnny Chan.
The level of skills displayed was fairly high and the motivation and spirit of the participants was pleasantly high. We saw different techniques applied and creativity was not lacking.
I would only have to say that when competing in an event where egg is the center of attraction, participants should try to get away from taking known recipes and turning them into an egg shape. The gimmick is nice, but often, the taste is a let down. The work of us, pastry chefs is not only to make things look good, but the taste and eating experience is really important. Spending time in drawing sketches or spending a whole month hunting for that special dish is surely key, yet, spending a bit more time in the kitchen to actually try and experience new recipes that could WOW everyone at the competition might be a wise move.
Photos are from Tom Wan, get more info at: http://www.fotop.net/tomwan :)