Finest Belgian Chocolate Brand, Callebaut announces the second edition of their PanIndia competition - Callebaut Patissier of the Year

 The platform will give Indian Pastry Chefs a global platform exploring the ‘Future of Chocolate’ theme

India, 28th March 2019: Extending its legacy in India, the finest Belgian chocolate brand Callebaut® has announced its search for India’s Callebaut® Patissier of the Year (CPY). CPY 2019 will start with a nationwide hunt for India’s best gourmet pastry chef via a boot camp series across Delhi, Mumbai and Bangalore, in April 2019, followed by a grand finale in May 2019, in Mumbai.

Having celebrated talent such as Chef Alisha Faleiro at CPY’s first edition in 2017, the 2019 edition

will push the creative quest for the ‘Future of Chocolate’, beyond all known boundaries thus far. This year’s theme will challenge contestants to create new flavour sensations and design new forms of desserts, pastries and confectionery, keeping in mind futuristic tastes, textures, innovation in

application and presentation.

“Callebaut® Patissier of the year is a platform we’ve created to showcase the best pastry talents in

India, making it a coveted title to win for the professional chefs to become national champions.

After the successful first edition in 2017, we’re back with this year’s competition with much more

interesting theme, raising the bar to exemplify professionalism and creativity.

The erstwhile edition was solely dedicated to the art of chocolate celebrating Indian heritage, this year the theme of the competition is “future of chocolate”, in a world of constant change and technology being pivotal to these dynamics the realm of virtual world is merging with the real world. We expect to see chefs bring in their interpretations of this into creativity that will take chocolate to the next level!”, says Deepa Dsouza, Director – Gourmet Sales, Barry Callebaut India & Sub-continents.

The selection process requires interested chefs who have minimum three years of experience in a

reputed Academy, Bakery Chain or Hotel to submit their applications with a portfolio of images of

creations and/or sketches outlining their previous work experience on cpy_2019@barrycallebaut.com by March end. Thirty entries will be selected by a top end jury of celebrated chefs such as Chef Seung Yun Lee (Head - Chocolate Academy, Singapore), Chef Sarah Todd (Masterchef Australia Contestant Season 6), Chef Vinesh Johny (Co-founder and Executive Pastry Chef of Lavonne Academy of Baking Science & Pastry Arts, India), Chef Avijit Ghosh (Corporate Pastry Chef, Hotel LeelaVenture Ltd.) and Chef Minette (Head of Chocolate Academy – South Africa).

Following the portfolio review, a chosen few will move on to compete in ‘chocolate task’ boot camps

across Mumbai (at the Callebaut Chocolate Academy), Delhi (at Academy of Pastry Arts, India) and

Bangalore (at Lavonne Academy) on April 5th, 7th and 14th respectively.

Two out of ten participants from each city will be selected for the finale on May 3rd and 4th in

Mumbai, where each chef will be put through rigorous tasks to create Cake of the day-Entremets,

Moulded praline/Bonbons, Chocolate bars, a Chocolate display and a final mystery challenge, all

themed across expressing what they feel will be the ‘Future of Chocolate’ in India.

Three promising chefs will be crowned the CPY 2019 winners and will stand to win all expense paid

educational trips to learn from world renowned experts at Chocolate Academy™ center Wieze

Chocolate Academy™ center Singapore and a master class with an international chef at the

Chocolate Academy™ center Mumbai respectively.

CPY 2019 will give Indian patissiers the perfect opportunity to glean techniques from some of the

best chocolatiers and pastry chefs in the world. It is all about diving deeper into the world of

chocolate and developing an increased capacity to enjoy the finest chocolates available. Chocolate

Academy™ centers are venues for the exchange of technical skills, dialogue and the sharing of love

for all aspects related to chocolate. Whether you’re a pastry chef, professional cook or simply a

chocoholic, really, who couldn’t use this kind of training?

About Callebaut® (http://www.callebaut.com):

For more than 100 years, Callebaut® has been making chocolate in the heart of Belgium and is still one of the rare chocolate makers to select, roast and grind cacao beans into its own secret and exclusive cocoa mass - the most important ingredient for chocolate couvertures. Callebaut® was established in 1850 in Belgium as a malt brewery and dairy company. It produced its first chocolate bars in 1911 and began production of chocolate covertures for Belgian chocolatiers soon after.

Callebaut® began exporting its products in 1950 to craftsmen all over the world and is part of

the Barry Callebaut group, the world's leading manufacturer of high-quality chocolate and cacao.

About Callebaut® in India

Callebaut® with its presence in India for more than a decade now continues to inspire talent through its perfectionism of Belgium chocolate. When it comes to premium chocolates, chefs, artisans and entrepreneurs can rely on Callebaut® and in turn, our chocolates inspires them to new heights of creativity.

Callebaut® is a clear choice amongst the chefs in India when it comes to bringing passion and chocolate together.

Covering almost all the channels in India like HORECA (hotel, restaurant and café), bakery-pastry and chocolatiers with its wide range of covertures and service products, Callebaut® becomes a one-stop solution for the chocolate and chocolate-related products for professionals in India.

Callebaut® welcomes professionals from all around the world to further perfect their chocolate skills through CHOCOLATE ACADEMY™ center located in Mumbai. Callebaut® has developed a wide selection of courses, ranging from introductory courses for novice craftsmen to advanced courses for experienced confectioners, pastry chefs and chefs de cuisine, with specialized courses for each business segment.