Deniz Karaca wins the Australia National Selection of the World Chocolate Masters
Sydney/Australia, the 27th of May 2012 – Organised by the leading Gourmet brands Callebaut®, Cacao Barry® and Carma® , the Australia National selection for the 2012-2013 World Chocolate Masters took place on May, 27th at the Foodservice Australia Exhibition – Sydney in association with F. Mayer (Imports) and Savour Chocolate and Patisserie School. 5 participants from the confectionery and pastry sectors have demonstrated their chocolate expertise and creativity during this breath-taking competition, where 5 well-known professional jury members evaluated their work.
During this one-day contest only dedicated to the creative use of chocolate and “The Architecture of Taste”, each contestants had to create one chocolate showpiece, one moulded praline, one enrobed chocolate, one chocolate entremet. At the end of this exciting competition, Deniz Karaca became Australia Chocolate Master and will represent Australia compete at World Chocolate Masters Asia Pacific Selection 2013. Deniz is executive Pastry Chef at Epicur in Melbourne. Having won two previous Callebaut competitions in 2011, Deniz is thrilled to now represent Australia at the World Chocolate Masters Asia Pacific Selection in May2013.
The World Chocolate Masters is the premium international competition solely dedicated to the Art of chocolate. The contest is open to the most talented chocolate professionals of the world. The winners of each national selection will represent their country at the international final, which will be held in Paris, 2013.
Deniz Karaca, (First place) Chef de cuisine Pastry Chef Epicure
Adrian Pagano, Pastry Chef at Gumnut Patisserie
Gerhard Petzl, Chocolatier Zokoko Chocolate
Yves Sherrer Pastry Chef The Star
Dhammika Pathmal Pastry Chef Stokehouse
Head of Jury. Callebaut Ambassador Kirsten Tibballs, Savour Chocolate and Patisserie School
Jean Marc Bernelin. Callebaut Technical Advisor
Seung Yun Lee., Callebaut Ambassador Korea
Adriano Zumbo, Cacao Barry Ambassador Australia
Paul Kennedy, Savour Chocolate and Patisserie School.