USA

For personal reasons, Jean-François Suteau has declined his participation to the World Chocolate Masters Final. Jove Hubbard, Executive Pastry Chef at David Burke’s Primehouse and The James Chicago Hotel will represent USA at the International Final in Paris.

Jean-Francois Suteau was named the 2013 U.S. Chocolate Master at the final competition in Chicago, hosted by Cacao Barry®, Callebaut® and Carma®, the gourmet chocolate brands of Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products.

During the competition, the finalists presented a chocolate showpiece, a molded praline / molded bonbon, a gastronomic chocolate dessert and their own interpretation of the classic American pastry, the donut. The jury named Jean-Francois Suteau the winner based on his artistry, the taste of his creations, his adherence to the theme of Architecture of Taste and his technical skills. The runner-up was Jove Hubbard, Executive Pastry Chef, The James Hotel, Chicago, IL. Hubbard also won Best Tasting and Suteau won Best Showpiece.

Jean-Francois Suteau is the Executive Pastry Chef, Greenbrier Hotel, White Sulphur Springs, WV. Suteau was born into a family with a long career in pâtisserie dating back to 1752. His own career in pastry began in 1989, in his hometown of Nantes in the Brittany region of France. After a year-long apprenticeship, he moved to Paris, where he further developed his skills. In 1992, he came to the United States and was awarded citizenship the next year, while working in restaurants in Aspen, Colorado.

Jean-Francois Suteau received tough competition from the other three exceptional finalists:
• Jove Hubbard, Executive Pastry Chef, The James Hotel, Chicago, IL
• Todd Owen, Executive Pastry Chef, Old Edwards Inn and Spa, Highlands, NC
• Evan Sheridan, Pastry Chef de Tournant, Cathedral Hall University Club of Chicago, Chicago, IL

Jean-Francois Suteau will go on to compete against top culinary artisans from 20 countries in the 2013 World Chocolate Masters, an initiative of Barry Callebaut. World Chocolate Masters is in its 5th edition and is the only global culinary competition dedicated to the art of chocolate.

The panel featured Sylvain Bortolini, Executive Pastry Chef at the Bellagio Hotel & Resort in Las Vegas and the 2010 U.S. World Chocolate Master, as Jury President.

The other four members of the jury panel were:
• Lauren Haas, Callebaut Ambassador and Pastry Chef Instructor, Johnson & Wales University, R.I.
• Dimiti Fayard, Pastry Chef Instructor, French Pastry School, Chicago, Ill.
• Jérôme Landrieu, Director of the Barry Callebaut Chocolate Academy and Cacao Barry Technical Advisor, Chicago, Ill.
• Rocco Lugrine, Cacao Barry Ambassador and Pastry Chef Instructor, Art Institute of Philadelphia, Pa.

Four of the top pâtissiers, chefs and chocolatiers from across the country have been selected to compete for the coveted title of U.S. Chocolate Master.

The four finalists are:
Jove Hubbard, Executive Pastry Chef, The James Hotel, Chicago, Ill.
Todd Owen, Executive Pastry Chef, Old Edwards Inn and Spa, Highlands, N.C.
Evan Sheridan, Chef de Tournant, University Club of Chicago, Chicago, Ill.
Jean-Francois Suteau, Executive Pastry Chef, The Greenbrier, White Sulphur Springs, W.Va.

The finalists were chosen based on their professional experience and their submission of an original recipe for a chocolate layered cake and molded praline / molded bonbons as well as a picture of their original chocolate showpiece.

The finalists will be flown to Chicago where they will compete at the state-of-the-art Barry Callebaut Chocolate Academy on January 11-12, 2013.

In the U.S. final, contestants will create a chocolate showpiece, a molded praline / molded bonbon, a gastronomic chocolate dessert and their own interpretation of the classic American pastry, the donut. A professional jury will evaluate the creations, based on criteria such as artistry, taste and technical skills.

The top U.S. pâtissiers, chefs and chocolatiers will have more time to vie for the coveted title of National Chocolate Master. The deadline to register and to submit an application for the U.S. selection of World Chocolate Masters is extended to September 14.

The challenge calls on leading chocolate artisans across the country to develop new flavors, assemble new textures and innovate new designs using the Cacao Barry®, Callebaut® and Carma®, gourmet brands of Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products.
The final competition date also has changed, and is now scheduled for the weekend of January 11-12, 2013 at the state-of-the-art Barry Callebaut Chocolate Academy. Up to six finalists will be chosen and flown to Chicago.

In the finals, contestants are required to create a chocolate showpiece, a molded praline / molded bonbon, a gastronomic chocolate dessert as well as their interpretation of a classic American pastry, the donut. A professional jury will evaluate the creations, based on criteria such as artistry, taste and technical skills.
Registered contestants are asked to submit an application, including information about their professional experience, original recipes for a chocolate layered cake and molded praline / molded bonbons as well as a picture of an original chocolate showpiece. All submissions are due online by September 14.

The U.S. titleholder will go on to compete against top culinary artisans from 18 countries in the 2013 World Chocolate Masters, an initiative of Barry Callebaut. World Chocolate Masters is in its 5th edition and is the only global culinary competition dedicated to the art of chocolate.

The USA Chocolate Masters will take place January 11-12, 2013 at the Barry Callebaut Chocolate Academy in Chicago, IL.  This competition is open to anyone who is working in the following sectors: pastry-making and confectionery, restaurants and catering, and professional culinary training, with the exception of members of the Barry Callebaut Ambassador Club and Barry Callebaut employees.

Contestants must have been born before 1st January 1992 and have worked / resided in the USA for a minimum of the last 5 years

The theme of the competition is 'The Architecture of Taste' and this will need to be reflected in all creations. Contestants will be required to produce the following in a 1-day 9 hour period: a large chocolate showpiece, a chocolate layered cake, a moulded praline/moulded bonbon and a gastronomic chocolate dessert. For the last assignment, each contestant will revisit a classic recipe that reflects his or her country’s tradition, which for the USA is a donut. Please refer to the rules for additional details.