| 1st:
2nd:
3rd:
4th:
5th:
6th:
7th:
8th:
9th:
10th: |
JAPAN – Moe Takahashi
(chocolate), Naritoshi Suzuka
(sugar), Yusaku Shibata (ice)FRANCE – Georges Kousanas
(chocolate), Jérémy Massing
(sugar), Jana Lai (ice)ITALY – Jacopo Zorzi
(chocolate), Alessandro Petito
(sugar), Martina Brachetti (ice)
UNITED-KINGDOM – Martin
Chiffers (chocolate), Nicolas
Houchet (sugar), Michael Ho
Lam Kwan (ice)
SOUTH KOREA – Kwang Man
Jung (chocolate), Jeong Been
Kim (sugar), Ho Yong Lim (ice)
MALAYSIA – Charles Lim
(chocolate) Pui Teng Mun
(sugar), Jun Wei Goh (ice)
USA – François Behuet
(chocolate), Jordan Snider
(sugar), Julie Eslinger (ice)
CHINESE TAIPEI – Yu-Wei Xu
(chocolate), Hsun-Han Chan
(sugar), Yuan-Pin Chang (ice)
ARGENTINA – Matías Dragún
(chocolate), Lucas Carballo
(sugar), Rub Darré (ice)
CANADA – Jacob Pelletier
(chocolate), Patrick Bouilly
(sugar), Ross Baisas (ice) |
| 11th:
12th:
13th:
14th:
15th:
16th:
17th: |
CHILI – Alejandro Espinoza
(chocolate), Javiera Villegas
(sugar), Niko Ibacache (ice)MOROCCO – Abdelkader
Ejjatioui (chocolate), Ali
Gousaid (sugar), Omar Eddib
(ice)COLOMBIA – Carlos De Ávila
(chocolate), Deiby Sanchez
(sugar), Laura Mojica (ice)
PHILIPPINES – Anthony Jay
Segubiense (chocolate), Vergel
Iral (sugar), Angelica Hong (ice)
MAURITIUS – Stéphane
Labastide (chocolate), Pravesh
Gokhoola (sugar), Shivam
Marooday (ice)
TUNISIA – Moez Krid
(chocolate), Bechir Hamed
(sugar), Duminda Sapu
Arachchige (ice)
EGYPT – Ahmed Aboubakr
(chocolate), Marzouk Marzouk
(sugar), Mortada Abdellatif (ice) |
Special Eco-responsible Price:
CANADA – Jacob Pelletier (chocolate),
Patrick Bouilly (sugar), Ross Baisas (ice) |
For 10 hours, the 17 teams, each composed of a chocolate maker, a sugar expert and a master ice cream maker, created 42 tasting desserts and 3 artistic pieces on the theme of climate change.
Pierre Hermé, President of the contest, Cédric Grolet, Honorary President of this edition, as well as the entire Jury, were seduced by the creations of the Japanese team, and their work wind-based to respect the “Climate Change” theme of the Pastry World Cup. All the members of the jury also rewarded the team spirit as well as the non-wasting of the products.
After finishing second on the podium for the last 5 editions, the team composed of Moe Takashi, Naritoshi Suzuka and Yusaku Shibata allows Japan to win this year on the first step of the podium. This victory allows the country of the Rising Sun to win its first gold medal since 2007 and to add a third World Cup to their list of achievements.
Read Also: Team USA Competes at 2023 Bocuse d’Or Culinary Competition
After having reached the third place during the 2021 edition, the French team, composed of Georges Kousanas, Jérémy Massing and Jana Lai, is once again on the podium during this 18th edition. A vice-champion title that rewards the excellent work done by the team during the events.
Italy, after having won 3 gold medals, once again gets a place on the podium. This 3rd place is all the more symbolic as the ice cream candidate, Martina Brachetti, is the first Italian woman to be selected for the World Pastry Cup. |
