Team Indonesia at World Pastry Cup 2017
The Indonesian team was made up of Beau Jakarta’s co-owner Talita Setyadi, PTT Family’s multi-award-winning pastry chef Dedy Sutan Supriady, cluster pastry chef at Potato Head, Dwi Artha Astika and kitchen artist at the Nusa Dua Beach Hotel & Spa, I Ketut Suaryana. Guiding the team was PTT Family Director of Culinary and acclaimed pastry chef Will Goldfarb.
First established in 1989, the Coupe du Monde de la Pâtisserie is now the world’s most prestigious international pastry competition with chefs from across the world battling it out in national and continental rounds to reach the finals.
Consisting of a 10-hour series of dessert-related challenges, the climactic contest finale was played out in front of a live audience and a formidable jury of international experts, one from each competing country.
“The Indonesian team participating in the competition shows our country’s growing expertise and interest in the pastry arts,” said Talita.
The team qualified to the world championship when the team led by Dedy Sutan excelled at the Asian Pastry Cup in Singapore, winning the Best Tasting Dessert and thus the ticket to compete in Lyon.
The championship is judged on six disciplines, all to be completed in 10 hours straight, namely chocolate sculpture, sugar sculpture, chocolate entremet, frozen dessert, plated dessert and ice carving.
Each team gets a “box” in which to work, equipped with an oven, ice cream machine, microwave, sink, refrigerators and freezers.
The Indonesian team presented the chocolate sculpture “Dance of Barong and Rangda”, which was based on according to the Balinese folklore about the balance of good and evil. The Barong was made of chocolate and Rangda out of sugar. For the entremet, the team presented a dish called “Harmony” which used Jembrana nutmeg and Bedugul vanilla beans to stay true to the homeland ingredients paired with Valrhona Nyangbo and Guanaja and Elle&Vire Professionnel® Excellence Whipping cream..
The plated dessert was called “Nature” and used cashews from Bali, Bedugul vanilla beans, kaffir lime leaf, coconut palm nectar and cinnamon along with Valrhona Jivara, mango, passion fruit and raspberry purees and Elle&Vire Professionnel® Excellence Whipping cream.. The frozen dessert was called “Island” and was a tropical medley of coconut, pineapple, raspberry and vanilla.
Moving forward, the team will have to go through the necessary qualifying round nationally, and compete in the Asian Cup next year in 2018.
The national-level selection of Indonesian Team will take place in April during the Food Hotel Indonesia in Jakarta. During this national selection, the participants will have to create two chocolate cakes, one sugar show piece, one chocolate show piece and one plated dessert for which Elle&Vire Professionnel® Sublime cream with Mascarpone should be used.
“If they make it through the Asian Cup, we will be able to come back in 2019, refreshed and eager to improve our performance!” said Talita.
The Indonesian Team compete for the first time at the 2017 edition of Coupe du Monde de la Pâtisserie.