随后，颁奖典礼迎来最激动人心的官宣时刻：两位冠军选手组成的中国国家队正式成立！上届CPC冠军队长卡森上台和新的中国队交接CPC国家队奖杯,全场共同祝贺中国队组队成功并集体合影留念。西点亚洲杯总监Mr. Vincent Bourdin通过视频传递对选手的祝贺并热切期待中国队在亚洲杯的表现。最后的祝酒环节，由中国甜品锦标赛执行委员会委员范昊德先生致辞， 他祝贺并鼓励选手再接再厉不断进取，在亚洲杯乃至世界杯上更多展示中国西点行业实力，并邀请全场共同举杯庆祝这一光辉时刻。至此，本届CPC圆满落幕，同时开启中国甜品走向亚洲和世界的征程！

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. 

心怀彩色梦想，共赴梦想之约

Competing with colorful dreams

本届CPC的“彩”中国主题，以多姿多彩的内容，大声喝彩的寓意， 以赋予更多“彩”中国的愿景。所有决赛选手的作品都紧扣主题，令比赛现场呈现出丰富多彩富于创意的甜品盛宴。

让我们再次为选手喝彩，为作品喝彩，为甜品盛宴喝彩！期待新的中国队在亚洲杯乃至世界杯塑造更加多姿多彩的作品，让世界看到中国甜品的精彩。

“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.

糖艺组冠军：周子豪

来自广州新东方烹饪学校

Sugar champion: Zhou Zihao

Guangzhou Xindongfang Cuisine School

巧克力蛋糕：茴香巧克力慕斯。

个人诠释：此慕斯氛围独特，慕斯口感丰富细腻。选用《茴香》为名称，是因使用多种香料，入口留香，让人久久不能忘怀。

糖艺展品：“奇迹-飞仙”。作品灵感来源于敦煌壁画元素，具有中国文化特色的飞天。

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.

巧克力组冠军 赵程撒

来自上海凯宾斯基大酒店

Chocolate champion: Zhao Chengsa

 Grand Kempinski Hotel Shanghai

盘式甜品：米饭布丁

个人诠释：大米做为主味，再配上传统桂花酱来增加淡淡香味。同时使用酸甜的热情果鱼子酱和巧克力壳还有柠檬酱来中和整体的甜味。最后加入了油炸大米，不仅能丰富口感也能让耳朵品尝到声音，简单有趣又美味。

巧克力展品：茶韵。用中国茶文化的元素和多姿多彩的自然元素来“彩”出中国风。

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.

      

                                          展望亚洲杯和世界杯  About APC & ＷPC                                                                                                             

“西点世界杯”可谓是当今规格最高、分量最足的甜品比赛之一。1989年，西点大师Gabriel Paillasson在里昂创立了“西点世界杯“。中国队从1997年开始参加这个每两年举办一次的甜点盛会，到如今已有24年。

除少数几个拥有直接晋级卡的西点强国外，所有队伍均需先经过国家选拔赛，再经历洲际西点杯，从而进入世界杯。中国甜品锦标赛创始性地为中国的西点师们提供了一个公平竞技的平台，赢取进入“西点亚洲杯”的资格。

受西点世界杯创始人Gabriel Paillasson先生邀请，甜品锦标赛执行委员会和中国焙烤食品糖制品工业协会自2017年起已主办了两届中国甜品锦标赛。秉承公平公正的原则，中国甜品锦标赛汇聚了国内卓越专业西点人士，致力于提高中国甜品行业的标准和技艺，增进中国甜品行业的职业技能交流。本届CPC更是以比拼单项优胜的赛制拓宽了选拔范围，由单项冠军组成更强实力的中国国家队参加西点亚洲杯，期待助力中国队走向国际舞台，与20余支汇聚各国顶尖西点师的队伍一起前往法国里昂角逐桂冠。

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.