Applications are now open. The main prize is a trip to the country of origin of chocolate. Finale on November 10th at the “Everything for the Guest” trade fair in Salzburg.
Vienna/Berlin/Bern/Bozen (OTS) – It is the current stars from the German-speaking patisserie who will sit on the jury: The magazine KALK&KEGEL, together with the well-known patisserie suppliers and partner Confis Express, is launching the new and high-quality patisserie competition “Compote Complot”. You can apply via the website until July 12th www.compote-complot.com Cooks from Germany, Austria, Switzerland and South Tyrol. The main prize is a trip with Original Beans to one of the countries of origin of chocolate as well as stages and workshops lasting several days with the best pastry chefs and pastry chefs in Europe.
The final will take place on November 10th on the main stage of the “Everything for the Guest” trade fair in Salzburg. In addition to the craftsmanship and creativity of the participants, “Compote Complot” primarily focuses on sustainability. “It’s about using sustainable food, reducing refined sugar, but also treating each other with respect
“, says organizer and KALK&KEGEL editor Michael Pöcheim-Pech.
The jury will also clearly keep the focus on sustainability in mind. “Compote Complot” brings together the current greats of patisserie in its jury: Julia A. Leitner (CODA, Berlin – Nr. 62 World’s Best Restaurants), Kay Baumgardt (Gault&Millau Switzerland Patissier of the Year 2020 – gourmet restaurant Mamesa, Burgeis), Thomas Scheiblhofer (Gault&Millau Austria Patissier of the Year 2016 – TIAN, Vienna), Sabrina Schanz (Gault&Millau Germany Patissière of the Year 2015 – Original Beans), Ian Baker (Patissier of the Year Schlemmer Atlas – Four Seasons Kempinski, Munich), Matthias Mittermeier (Executive Pastry Chef Pfersich Trendforum, Neu-Ulm) and jury speaker Jan Eggers (Gault&Millau Austria Patissier of the Year 2024 – Zur Goldenen Birn, Graz & Doux Heros).
This year, the “Everything for the Guest” trade fair in Salzburg is dedicated to crafts in the catering industry, in keeping with the new “Compote Complot” patisserie competition. In addition to the finale of “Compote Complot” from November 9th to 11th, KALK&KEGEL magazine will be hosting numerous shows and workshops about patisserie on the main stage – from exciting master classes such as “Cactus for Dessert” from Boiron Fruchtpuree to discussions about the future the patisserie.
Jan Eggers and Michael Pöcheim-Pech: “Patisserie is currently developing into its own and highly exciting discipline within the culinary arts. Well-trained pastry chefs and pastry chefs are sought after and hyped worldwide. With Compote Complot we are fueling this trend, promoting and motivating the talents of tomorrow
.“
Questions & Contact:
Michael Pöcheim-Pech: info@kalkundkegel.com