Baking and Pastry Arts learners compete with croquembouche

From Feb. 24-25, seven learners competed in a croquembouche competition, preparing the puff pastries and creating unique designs. Learners from Levels 02 and 04 registered to show off their skills, with supervision and direction from Anne-Marie Milk, Acting Program Coordinator.

Learners prepped the choux for their croquembouche.

Learners were scored on technique and baking skills, appearance, structure and stability, originality, organization and time management, as well as sanitation, cleanliness, safety and hygiene. With decades of combined experience under their belts, guest judges included Harjeet Singh, Owner, Vittoria Trattoria Restaurant; Justin Giroux, Executive Chef, Finland, Hungary and Netherlands embassies, AC Culinary Arts Instructor; and Jin Robert, Executive Pastry Chef, Fairmont Château Laurier.

Croquembouche competition entries.

For the Level 02 learners, this was the first time learning and practicing croquembouche. Though traditionally served in a cone shape, Level 04 learners expressed their creativity with a variety of presentation shapes, including a pirate ship and violin.

Croquembouche competition entries.

Participants received credit hours towards their placements for their time, as well as certificates and AC swag. The first place winner in Level 04, John Ross Hontonares, also won a baking kit provided by the Baking Association of Canada.

Level 02 first place winner Tanya de Jonge.

Level 04 first place winner John Ross Hontonares.

Opportunities like this significantly add to the learner experience. It was a safe place to explore new and innovative ideas in design, technique and flavour. Competitors closed the event with a warm welcome from invited friends and family in attendance.