News
The 3rd CPC: highlights recap
The 3rd CPC: highlights recap
SHANGHAI, CHINA, April 29, 2021 -The final competition of the 3rd China Pastry Cup (CPC), jointly organized by the China Association of Bakery and Confectionery Industry (CABCI) and the Executive Committee of the CPC came to a successful conclusion. After more than three months of meticulous preparation, the competition gathered seven candidates who went head-to-head in two main categories: three in the sugar art group and four in the chocolate group. After two intense and exciting days, sugar art champion Zhou Zihao and chocolate champion Zhao Chengsa outshone the competition and will go on to represent China in the Asian Pastry Cup 2022 and compete for the qualification of World Pastry Cup 2023 in Lyon, France.
The awards ceremony was held on the morning of April 29. It began with video highlights of exciting moments of the two-day competition, and a video recap of previous APCs. This was followed by the issuing of gold, silver, and bronze awards for both groups. The honorable awards presenters are Chairman of China Association of Bakery and Confectionery Industry Mr. Zhang Jiukui, representatives of the founding partners of the CPC Valrhona and Elle &Vire, Chairman of the CPC Executive Committee Mr. Louie Ye, and member of the Committee Mr. Denis VERGNEAU, and representatives of the sponsors Kolb and SEMMco.
Afterwards, the ceremony came to its most exhilarating moment with the official creation of the new Chinese national team composed of two champion contestants. The previous champion team captain Carson took to the stage and handed the CPC team trophy over to the new team, as the audience cheerfully celebrated and took group photos. In a follow-up video message, Mr. Vincent Bourdin, Director of APC, congratulated the candidates on their successful execution of CPC and expressed his anticipation of the performance of the Chinese team in the upcoming Asian Cup. The ceremony concluded with a toast speech made by Mr. Denis VERGNEAU. He congratulated all candidates and encouraged the national team to remain persistent in their craft, and demonstrate the aptitude of China's pastry industry in the Asian Cup and World Cup. The wonderful moment was celebrated with a group toast. This marked a successful close to this year’s CPC and the beginning of a journey to Asia and beyond.
“Color” was the theme of this year’s CPC, which encouraged candidates to use vibrant colors and connotations of brilliant achievements to depict the Chinese dream. All finalists were highly creative with their interpretations of this theme, gracing the competition with a rich and innovative dessert feast.
Let us once again applaud the contestants, the works, and their lavish desserts! Look forward to the colorful creations that the new Chinese team will bring to the Asian Cup and the World Cup as they show the world the splendor of Chinese desserts.
Sugar champion: Zhou Zihao
Guangzhou Xindongfang Cuisine School
Chocolate cake: Fennel chocolate mousse.
Self-interpretation: this mousse has a unique flavor. It features a rich and delicate taste that hints at eternity through the use of variety of spices that leave a lingering and unforgettable fragrance in the mouth.
Sugar showpiece: “Miracle-Fairy” the shape is inspired by the elements of Dunhuang frescoes, and the flying apsaras with Chinese cultural characteristics.
Chocolate champion: Zhao Chengsa
Grand Kempinski Hotel Shanghai
Plated dessert: Rice pudding.
Self-interpretation: focus on a main flavor of rice, the most common staple of Chinese cuisine, and add light notes of traditional osmanthus sauce. Use both sour and sweet warm caviar and chocolate crusts and lemon sauce to neutralise the overall sweetness. Finally, add deep fried rice, which not only enriches the taste but also adds a wonderful crunch that’s a delight for the ears. Simple, fun and tasty.
Chocolate showpiece: “Tea Rhymes” use the elements of Chinese tea culture and colorful natural elements to enliven the traditional Chinese culture.
About APC & ＷPC
Founded in 1989 by the pastry chef Gabriel Paillasson in Lyon, France, the World Pastry Cup (WPC) is one of the world‘s most authoritative and selective dessert competitions. The Chinese team has competed in the biennial event since 1997, marking 24 years.
Except for a few countries which directly qualify, all teams must complete national trials and continental cups before proceeding to the world cup. The CPC provides an innovative platform for fair competition, helping Chinese pastry chefs to qualify for the World Pastry Cup.
Upon invitation by Mr. Paillasson, the Executive Committee of the China Pastry Cup and the CABCI have hosted two CPC events since 2017. Under the principles of fairness and impartiality, the CPC brings together outstanding Chinese chefs to improve the standards and the level of craftsmanship of Chinese pastries, helping the chefs hone their skills. This year’s CPC adopted stricter selection criteria for individual champions. These individual champions form teams, which will help China to send a stronger national team to the World Pastry Cup. The new Chinese team aims to eventually go on to Lyon to compete on the world stage with over 20 teams, bringing together champions from all over the world.
