The Barry Callebaut Group, the world's leading manufacturer of high quality chocolate and cocoa products, announced Chef Alisha Faleiro as the winner of Callebaut Patissier of the Year 2017.
The competition, in its first edition, was determined over a two-day period in Mumbai, India. Seven aspiring pastry chefs and chocolate professionals from leading hotel chains participated in the event.
Revolving around the theme of ‘The Heritage of Taste’, the contest celebrated the fusion of tastes, textures, culture, ethnicity, diversity, and rich history of India. On April 19-20, participants pushed the creative quest beyond all boundaries in pursuit of further credentials for their professional careers, overseas exposure, and training.
On Day 1, the chefs prepared a moulded praline and cake of the day at the Callebaut Chocolate Academy Centre. On Day 2, they created a chocolate showpiece and chocolate to go at Taj Santacruz.
“The first edition of Patissier of the Year by Callebaut was a huge success. At this inaugural event we saw a high level of talent and artistic ability, by young and talented professionals from the industry. They have definitely raised the bar for next year. We look forward to bringing more such editions and competitions to India and encourage the creative talents of chocolatiers and pastry professionals around the country,” said Denis Convert, Vice President for Gourmet, Barry Callebaut Asia Pacific.
The competition was solely dedicated to the art of chocolate, says Pascale Meulemeester, Vice President for Global Gourmet, Barry Callebaut AG. “Passion for sweets and chocolates is an age-old tradition in India. But the new Indian millennials crave a new chocolate experience, one that has international flavours, fusions and artistry. Consumer interest is huge and chocolate presence in hotels, pastry shops and ice cream centers is growing dramatically around the country. With Callebaut Patissier, we are just at the beginning of tapping this booming market. With this competition, our goal is to give a platform and showcase the pastry chefs and chocolatiers of the future,” he says.
