Japan Wins Junior World Confectionery Championship at SIGEP
Japan claimed the title of Junior World Pastry Champion at SIGEP 2017, with a young team comprising chefs Masato Yokouchi and Yuki Matsuda.
The Japanese duo was trained by Kajiro Mochizuki – the great Master pastry chef at Tokyo’s prestigious Imperial Hotel (1,000 rooms).
Italy came in second in a close race, earning 3,912 points, compared to 3,918 points for the Japanese contestants. The French team earned third place, proving it is among the élite of world pastry making, with 3,733 points.
On the two days at SIGEP, the international artisan confectionery expo organized by Italian Exhibition Group at Fiera di Rimini, young pastry chefs from France, Japan, India, the Philippines, Singapore, Mexico, Poland, Russia and Italy competed for the title.
Their creations were based on the theme “Planet Fantasy, the power of fantasy” and judged according to the quality of the creations, the adequate handling of the raw materials and their mastering of technical standards.
The Italian team was made up of 20-year-old Mattia Cortinovis from Bergamo and Andrea Marzo from Brescia. Team manager was Fabrizio Galla (Piedmont).
The Junior World Pastry Championship is based on an idea by Master Pastry Chef Roberto Rinaldini. In recent years, the event has surfaced some of the world’s best new generations of pastry chefs.
Final rankings
- Japan (3,918 points) Masato Yokouchi -Yuki Matsuda. Team Manager: Kajiro Mochizuki
- Italy (3,912 points) Mattia Cortinovis -Andrea Marzo. Team Manager: Fabrizio Galla
- France (3,733 points) Fanny Le Duff – Quentin Parisot. Team Manager: Jerome Langillier
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Single test awards
Best praline award: Italy
Best modern Valrhona chocolate cake award: Italy
Best cleanliness and preparation award: Japan
Best chocolate sculpture award: Japan
Best sugar sculpture award: Japan
Best gelato dessert in a glass award: Japan
Best plated dessert award: Italy
Best presentation table award: Japan