SOURCE: The French Culinary Institute

June 09, 2005 16:36 ET

PastryScoop.com Announces 2nd Annual Golden Scoop Award Winners

Awards Recognize Excellence in Pastry and Dessert Innovation

NEW YORK, NY -- (MARKET WIRE) -- June 9, 2005 -- PastryScoop.com is proud to announce the winners of the 2nd Annual Golden Scoop Awards. The awards were founded in 2004 with the support of The French Culinary Institute (The FCI) to recognize outstanding pastry and dessert innovation and excellence in five categories: Best Dessert Menu, Most Innovative Dessert, Best Confection, Best Dessert Revival, and Best Bakery Recipe.

The winners are:

E. GUITTARD CHOCOLATE BEST DESSERT MENU

Johnny Iuzzini, Executive Pastry Chef; Jean Georges Restaurant, New York, NY; Winter Menu

ALL-CLAD METALCRAFTERS MOST INNOVATIVE DESSERT

Jean François Bonnet, Executive Pastry Chef; Daniel, New York, NY; Maple Chibouste and Praliné Feuilletine, Madagascar Mangaro Chocolate Mille Feuille

CACAO NOEL BEST CONFECTION

Kee Ling Tong, Chocolatier and Owner; Kee's Chocolates, New York, NY; Lemon Basil Bonbon

BEST DESSERT REVIVAL

Deborah Snyder, Pastry Chef; The Lever House Restaurant, New York, NY; Chocolate-Mint Ice Box Cake with Mint Chip Ice Cream

BEST BAKERY RECIPE

Rebecca Michaels, Pastry Chef and Owner; Flying Monkey Patisserie, Philadelphia, PA; Raspberry Rooibos Cake

A team of pastry chefs and food industry professionals reviewed over one hundred submissions, selecting five winners on the basis of originality, appearance, and taste. The judges included Tish Boyle, editor-in-chief, Chocolatier; Tina Casaceli, pastry chef-coordinator, The French Culinary Institute; John Miele, pastry chef, Aureole; and Jim Poris and Gary Tucker, senior editors, Food Arts. The contest was open to all cooking professionals age 18 or older.

PastryScoop.com is an online resource designed to inspire and educate both pastry professionals and serious amateur bakers. It provides free content on such topics as dessert trends, baking tips, and food events in order to increase overall awareness of the pastry arts and to promote creativity within the field.

For more information, visit www.pastryscoop.com.

Contact Information