International Confectionery Art Competition

International Confectionery Art Competition
 

Dates: 5-8 February 2016

Schedule: 9.30am-6pm

Prize giving ceremony: 8 February 5pm

Place: Cube - Hall 5

www.mdas2016.com

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THE COMPETITION

Eight years ago, we took a gamble to unite the excellence of global haute patisserie in France, with a competition: the International Confectionery Art Competition.

This wish, we have materialized by organizing an internationally renowned event bringing together talent from around the world. At the beginning of this adventure, the will of DGF to impose each nation to compose a binomial represented by a man Chef and a woman Chef, both passionate about their profession. Each brings their sensitivity, culture, taste, and knowledge, for the sole purpose of sharing and reaching the highest step of Confectionery Art. Resolutely elitist, the International Confectionary Art Competition is THE breeding ground for tomorrow’s talent, judged and coached by their peers.

Bringing together the best pastry Chefs of the world, this is the challenge we launch every 2 years at the renowned EUROPAIN exhibition, considered the largest bakery and pastry exhibition in the world.


OUR VALUES

If you were asked what are the fundamental values that constitute the very essence of this competition, you could summarize them in three points:

Excellence, Mixed nature, Conviviality

Excellence: indispensable ingredient for the success of any competition, excellence has enabled the International Confectionary Art Competition, in only 4 editions, to become a reference competition on the world stage. This young talent competes to put into practice months of preparation.

Mixed nature: the beauty of the competition lies in the diversity of its binomial. In order to participate, each country must submit a team composed of a man Chef and a woman Chef. It is clearly the added value of this competition, which highlights women in the world of pastry.

Conviviality: the International Confectionary Art Competition is a human adventure, where exchange, sharing and passion are the keys to success in this competition. The teams in fact share 10 days together between preparation and conduct of the competition which creates strong bonds.

 

Results 2016

ITALY
Sara ACCORRONI
Luigi Bruno D'ANGELIS

MALAYSIA
Lau HWEI MIN
Chong KO WAI

JAPAN
Yasuko YOKOTA
Koji FUJII

  • 4 - FRANCE
  • 5 - SINGAPORE
  • 6 - SWITZERLAND
  • 7 - TAIWAN
  • 8 - UKRAINE
  • 9 - SPAIN
  • 10 - AUSTRALIA
  • 11 - RUSSIA
  • 12 - MEXICO
  • 13 - VIETNAM
  • 14 - BRAZIL
  • 15 - MOROCCO
  • 16 - COLOMBIA

 

Mondial Des Arts Sucrés
Mondial Des Arts Sucrés

KEY FIGURES 2016

  • 16 nations
  • 32 candidates
  • 32 jurors
  • 60 commissioners (more than half of whom are MOF)
  • 4 days of competition
  • 2 sessions
  • 20 working hours per team before the public
  • 3 artistic centrepieces (sugar, chocolate, pastillage)
  • 6 tasting achievements (plated dessert, entremets, 3 types of chocolate bonbons, pound cake)
  • 82 690 spectators
  • 1 web TV

 

Press

 


Partners

With the participation of EKIP and its members

EKIPEurofoursElboma KomaMatferSofinor

Led by

EKIP Confédération Nationale de la Boulangerie-Pâtisserie FrançaiseFédération des Entreprises de Boulangerie et Patisserie FrançaisesConfédération des Pâtissiers Chocolatiers Confiseurs Glaciers et TraiteursLa Confédération des Chocolatiers Confiseurs de FranceConfédération Nationale des Glaciers de FranceAssociation Nationale de la Meunerie Française

With the support of

CHD ExpertsLEMPA