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C3 2016 International Finals

 

For their fourth year, Valrhona is proud to gather an exclusive selection of pastry chef competitors for the international Valrhona C³ (Chocolate Chef Competition) in partnership with StarChefs. Last year, the grand prize was awarded to Mina Pizzaro of L’Appart New-York. In 2018, she will represent North America and challenge pastry chefs from across the globe at the 13th Annual International Chefs Congress hosted by StarChefs.

Each candidate will bring their talent and creativity to the United States, after months of training in their home countries. They will present an original plated dessert and petit four based on the theme "NYANGBO 68% single origin from Ghana". Valrhona is indeed proudly celebrating the 10th anniversary of NYANGBO 68%, Single Origin Ghana, a chocolatey and roasted couverture that distinguished itself by a subtle acidity that allows a note of round chocolate warmth to develop followed by a soft and sweet spiciness. Its character is enhanced by a delicate bitterness. 

We’re excited to announce this year’s eight international finalists: Mina Pizzaro from L'Appart in New York, Kanako Baba from Nobu at Atlantis the Palm in Dubai, Paula Stakelum from Restaurant Ashford Castle in Ireland, Libertad Santiago from Restaurant Linia de l'Hôtel Almanac in Barcelona, Weilu Wang from La Patisserie Prince Philosopher in Sweden, Ettore Beligni from Restaurant The Fat Duck in London, Cyril Gaidella World Pastry Champion 2017 and teacher at CFA Mederic in Paris, and Yusuke Aoki from Four Seasons Hotel Resort in Bali.

Top chefs from around the world will act as judges for the Valrhona C3 Pastry Competition, selecting the winning pastry chef. Chef judge include Antonio Bachour (USA), Claire Heitzler (France)Ramon Freixa (Spain)Cristina Bowerman (Italy)Fredrik Borgskog (Sweden), Karim Bourgi (United Arab Emirates). Press judges include: Santiago CorralTom Hemerka, and Nick Muncy. Work judges include: Christella Brua (France), Sebastien Serveau (France) and Daniel Mongraw (Canada).