Interview with Judge Antonio Bachour

Antonio BachourAntonio Bachour is one of the most recognized pastry chefs in the world right now. Antonio splits his time teaching masterclasses all over the world and working as an executive pastry chef at The St. Regis Bal Harbour Resort.

 

We are very fortunate to have Antonio take time out of his very busy schedule to be a guest judge at Savour Patissier of the Year and answer some questions.

 

How did you become involved with the Savour Patissier of the Year competition?
Firstly, I am super fan of chef Kirsten [Tibballs], last year I was giving class in her school [Savour Chocolate & Patisserie School] and it was the first year of the competition. Everyone in the pastry field was talking about the quality and talent of the competition. When chef Kirsten invited me to be a competition judge, I do not hesitate to say yes, For me, it is an honor to be part of this prestigious event.

 

Why did you want to be a judge at the event?
I want to be a judge of the competition because it is a world-class event, everyone in the pastry field respects and follows chef Kirsten and for me being a judge of this competition is one of the achievements in my career.

 

What are your thoughts on Australian patisserie products?
The Australian pastry product is one of the best in the world. Australia is lucky to have many talented pastry chefs who elevate the bakery in every way. I had the opportunity to visit several pastry shops last year and was amazed by the level of perfection and quality of the desserts.

 

What are you most looking forward to judging: eclairs, plated dessert, entremets or tarts?
The most I want to judge are the plated desserts and entremet. I am fascinated by the different flavors and textures that each chef could use. I am also very wise when it comes to decorating plated dessert, so for me these two branches of pastry are important to me!

 

What are you looking for from the competitors? What does it take for a dish to truly wow you?
I expect from every competitor is that when I try the desserts I have in my mouth a symphony of flavors where you can detect different flavors and textures. Presentation is another very important factor. To surprise me, the dessert has to look spectacular and the taste must be better than it looks.

 

What is more important: innovation, flavour, or the look of the dish?
The most important thing is a combination of everything, you have to have a harmony of taste, presentation and innovation. Whoever gets this will be the winner.

 

What are looking forward to seeing while you are in Australia?
I hope to see a lot of young talent chefs, with a lot of passion.

 

Anything else you would like to add?
I think the competition is reaching all corners of the world of the pastry field and has gained much prestige in a short time. I’m excited to be a part of this!

 


 

Savour Patissier of the Year 2017 runs from 28 – 30 May at Royal Exhibition Building in Melbourne, Australia.

 

Register now for free tickets to watch the event at the Foodservice Australia website

 

Interview to featured in the Bulla Family Dairy bi-monthly “Dollop Magazine”

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