Chef Kim's "White Chocolate and Apricot Sphere" floored the judges with its surprising flavors, which were all locked away in the focal point of the plate, a small orange and gold sphere. The little amber gem hid layers of citrus, apricot, lime and white chocolate components, which came together to deliver a delicious tasting experience. In addition to her dessert’s excellently executed flavor profiles, Chef Kim’s unique plate presentation also impressed the judges, solidifying her first place standing.
This year’s second place winner was Chef Deden Putra of The Peninsula New York for his “Sea Salt Caramel Chocolate Tart.” His creation featured chocolate pot de crème and sea-salt caramel, accented with a passion fruit cream and thyme ice-cream. Chef Putra’s dessert impressed the judges with its well-balanced flavors and elegant plating style.
Third place in the competition was awarded to Chef Jove T. Hubbard of The James Hotel and David Burke's Primehouse. Chef Hubbard’s “Strawberry Savarin” dessert showcased a bright and flavorful balance of strawberries, pistachio and lemon. His dessert’s flavors were expertly balanced and elegantly plated, gaining him solid scores from the judges and his third place standing.
The Signature Plated Dessert competition brings to light both the delicate beauty of plated desserts and the talented chefs that create them. Each competitor is encouraged to craft an elegant, well-balanced dessert, as well as revolutionary creations that display their culinary flair and expertise. Pastry Live wishes to congratulate all of the winners, as well as thank each of the competitors for their professionalism, hard work and dedication.
For more details about Pastry Live and the Signature Plated Dessert competition, please contact Event Producer Paul Bodrogi at firstname.lastname@example.org or (678) 881-9490. Further information is also available on our website at www.pastrylive.com.