Canada

Chef OLIVIER TRIBUT of QUEBEC CITY Wins Canadian Selection Competition for World Chocolate Masters™

2013 Canadian Chocolate Master to Represent Canada at the World Chocolate Masters™ in Paris in November

Second place: Chris Kwok, Trump International Hotel & Tower, Toronto®
Third place: Michael Cotard, Cotard Chocolatier, Laval.

Toronto, Ontario – (January 2013) – Olivier Tribut, chef instructor at l’École hôtelière de la Capitale in Quebec City won the prestigious title of 2013 Canadian Chocolate Master at the Canadian National Selection Competition for the World Chocolate Masters™ held Sunday, January 20th at Humber College’s Canadian Centre of Culinary Arts & Science (north campus) in Toronto. Tribut will represent Canada at the fifth edition of the World Chocolate Masters™ in Paris in November 2013.

“This event represents the pinnacle of chocolate expertise in Canada,” said Philippe Vancayseele, Director, CHOCOLATE ACADEMY™ center Canada and President of the Jury Selection team. “Olivier Tribut impressed the judges with his exceptional chocolate skills, including his artistry, flavours, texture and adherence to the event theme, ‘the Architecture of Taste’”. His entries gave a whole new dimension to the world of chocolate gastronomy.”

Tribut won a highly-competitive, nine-hour, mouth-watering, contest against six leading confectionery and pastry experts from across Canada. The event was judged by eight well-known professionals from the pastry and chocolate industry (see list below) who judged each competitor through a variety of criteria. The competitors demonstrated their chocolate skills in front of a packed auditorium of chefs, chocolate enthusiasts and spectators.

Best Moulded Bonbon: Sandra Abballe, Dolcini by Joseph, West Finch Bakery, Toronto/Kleinberg
Best Classic Dessert Revisited "Tarte au Sucre" - Chris Kwok
Best Gastronomic Chocolate Dessert: Olivier Tribut
Best Chocolate Layered Cake: Michael Cotard
Best Artistic Showpiece: Olivier Tribut

Olivier competed in the Canadian World Chocolate Masters selection in 2007 and 2009. He received his education from: Lycee Quercy Perigord – Cap Patissier, Lycee Savoie Leman - BEP: Cap Cuisinier, BTH Cuisine –Lycee Savoie Leman. His work experience includes: l’École hôtelière de la Capitale, Château Bonne Entente, La Chocolatière, Les Sequoias, Le Meridien Lyon Part-Dieu, Le Parc des Eaux Vives.

Contestants were required to create one artistic chocolate showpiece, one moulded praline, one pastry, and, one chocolate dessert. This year, for a Canadian culinary twist, competitors were required to reinvent a Classic Canadian Recipe, ‘Tarte au Sucre’.” The theme of this year’s one-day competition, both nationally and internationally, was “The Architecture of Taste”. In short, the contestants needed to create a brand new architecture of taste, texture and experience, in which chocolate played a fundamental role.

“This was a tough competition,” says Vancayseele. “It was stunning to see Canada’s leading culinary experts demonstrate their skill and creativity using chocolate. The crowd was captivated by the sights, sounds and aromas of the competition.

Organised by the leading Gourmet brands Cacao Barry®, Callebaut® and Carma®, 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 in the world. Eighteen countries around the world will host competitions this year, with winners representing their country at the grand international final in Paris November 2013.

Compliments go to all of the competitors who trained for months to compete for this prestigious international honour:

• (WINNER) : Olivier Tribut, chef instructor at l’École hôtelière de la Capitale, Quebec City
• (2ND PLACE) : Chris Kwok – Trump International Hotel & Tower, Toronto®
• (3RD PLACE): Michael Cotard – Cotard Chocolatier, Laval
• Sandra Abballe – Dolcini by Joseph, West Finch Bakery, Toronto/Kleinberg
• Ruth Bleijerveld – Niagara College, chef instructor, Niagara on the Lake
• Royce Li – The Cake Boutique, Apricot Tree, Toronto
• Dimuthu Perera - Casino Rama, Orillia

2013 World Chocolate Masters Canadian Selection Jury Members:
• (President) Philippe Vancayseele, Director, CHOCOLATE ACADEMY™ center Canada
• (Honorary Judge) Tim Wasylko, Executive Chef to the Prime Minister of Canada
• Celine Plano, Technical Advisor, Barry Callebaut, CHOCOLATE ACADEMY™ center of Chicago
• Julian Rose, Master Chocolatier, Moonstruck Chocolate
• Roland DelMonte, Meilleur Ouvrier de France Glacier, 1994, Pastry Chef, Restaurant Europea
• Laurent Pages, Master Chocolatier and Pastry Chef, Chocolate Ambassador’s Club Member
• Hassan Hassan, World Chocolate Masters - Champion Lebanon 1995
• Jean Pierre Challet, Cacao Barry Ambassador Mycryo, Guest Teacher Barry Callebaut CHOCOLATE ACADEMY™ center Canada

Congratulations to the following professionals who will train and compete for the honour to represent Canada at the World Chocolate Masters in Paris 2013.

• Sandra Abballe – Dolcini by Joseph, West Finch Bakery, Toronto/Kleinberg
• Ruth Bleijerveld – Niagara College, chef instructor, Niagara on the Lake
• Michael Cotard – Cotard Chocolatier, Laval
• Chris Kwok –Trump International Hotel +Tower, Toronto
• Royce Li – The Cake Boutique, Apricot Tree, Toronto
• Dimithu Perera - Casino Rama, Orillia
• Veronique Rousseau – Choco Daisy, Drummondville
• Olivier Tribut – Ecole Hoteliere de la Capitale, chef instructor

Organised by the leading Gourmet brands Callebaut®, Cacao Barry® and Carma®, the Canadian National selection for the 2013 World Chocolate Masters will be held January 19 + 20, 2013 at Humber College – Canadian Centre of Culinary Arts & Science (north campus). The application deadline is August 24 and is to be done online. Fourteen (14) competitors from the confectionery and pastry sectors will be selected by September 7 to demonstrate their chocolate expertise and creativity during this breath-taking competition, where well-known professionals from the pastry and chocolate industry will judge and evaluate their work.

During this one-day competition (January 19 – prep installation day, January 20 – competition day) dedicated only to the creative use of chocolate and “The Architecture of Taste”, each contestant will need to create one artistic chocolate showpiece, one moulded praline, one pastry, one chocolate dessert. The fifth and new assignment this year will consist of reinventing a Classic Canadian Recipe – “Tarte au Sucre”. At the end of this exciting competition, the winner will become the Canadian Chocolate Master and will represent Canada at the grand international final in Paris 2013.

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 October 2013.

“The Architecture of Taste”
a theme that pushes the boundaries of chocolate

‘The Architecture of Taste’ is the new theme for both national selections and international final, that is set to inspire the participants. Inspiration, creativity, design and innovation are all words that spring to mind when you think of architecture. From the Guggenheim in Bilbao over the National Stadium in Beijing to the New Museum of Contemporary Art in New York, a wide variety of awe-inspiring buildings reminds us of the seemingly limitless possibilities of architectural craftsmanship. And they all have something in common. Each of these marvellous constructions is a great expression of the brilliance of the human mind.

For the 5th edition of the World Chocolate Masters, we will challenge the contestants to apply some of that architectural brilliance to the world of taste. Creating a chocolate cake, dessert and praline must be approached in the same way as creating a whole building. Patissiers, Chocolatiers and Chefs will have to express their architectural skills through taste. They will need to analyse and compose with flavours. They will need to study and design new shapes and textures. And most importantly, they will need to innovate and thrill.

To successfully complete this new challenge, the contestants will have to demonstrate their talent and creativity, and give a whole new dimension to the world of chocolate gastronomy. In short, the contestants will need to create a brand new architecture of taste, texture and experience, in which chocolate plays a fundamental role.