Team Canada won the prize for environmental responsibility at the Dessert World Cup Final this weekend in Lyon, France, and placed 10th in the competition against 19 other countries.
After fierce competition, the team representing Japan won the Pastry World Cup, which was held as part of the International Hotel and Cuisine Exhibition (SIRHA).
France and Italy also found themselves on the podium, taking second and third places, respectively.
Candidates from each country had 10 hours to prepare 42 tasting desserts and three pieces of art themed on climate change.
Canada rose to 10th place in the ranking and received the “Special Environmental Responsibility Award”, given to an outstanding team “of its courses with the implementation of concrete actions related to sustainable development, particularly with regard to the origins and selection of raw materials, food waste reduction, and product redistribution used and treated.
The Canadian team was represented by sugar specialist and professor of pastry at the Institute of Tourism and Arts of Quebec (ITHQ), Patrick Boilly, master chocolatier Jacob Pelletier and ice sculpting expert Ross Caseys. Meanwhile, Daniel Garcia served as the team’s chief.
“Congratulations to the Canadian team! I am very proud of this amazing participation of our mentor Patrick Boyle and our program coordinator, Daniel Garcia, in the most important pastry competition in the world, for the first time in 15 years for Canada! I am even more impressed by the Canadian team that won the Special Environmental Responsibility Award, an international recognition of their commitment sustainable development,” said Lisa Frolla, Managing Director of ITHQ in a press release.
“Total coffee aficionado. Travel buff. Music ninja. Bacon nerd. Beeraholic.”