The Emmy Award winner and James Beard Media Award nominee Chicago Restaurant Pastry Competition is accepting pastry chef submissions for 2014, Season Three of the competition, which is themed International Chefs.
The 2014 challenge is open to any professional pastry chef working in a restaurant anywhere around the world. However, the chef must be available to be in Chicago to compete in September.
Interested chefs are asked to provide name and contact information as well as business name, short bio, headshot, and a photo of an original plated dessert. Season Three’s submission deadline is June 10 at midnight. There is no entry fee and four chef finalists are selected based on their artistic and culinary strengths. The competition will be filmed live on September 14—16, and released worldwide in 2014 in four Internet video episodes.
“We are looking forward to season three of the competition. The first two seasons proved to be a great success and featured a group of professionals who used their creativity, expertise, and inventive techniques,” says Executive Pastry Chef Jimmy MacMillan, founder of the Chicago Restaurant Pastry Competition.
The Chicago Restaurant Pastry Competition is a single-day event where four pastry chefs are asked to prepare eight servings of an original, creative, plated dessert. The chefs also compete in a mystery challenge where they are asked to push the envelope on frozen, plated desserts. Season three is also adding a third element: creating an Artisan Gelato Milkshake. The goal of the competition is to showcase the reality of a pastry chef kitchen, rather than the drama and controversy shown on cable television.
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