Savour Patissier of the Year 2018 is going to be huge and we would love you to be apart of all the action. Not entering Savour Patissier of the Year, but still want to watch the event? No problem. You can watch all the action as it unfolds at Foodservice Australia 2018 from May 27 – 29[…]
The best pastry chefs from around the globe traveled to Melbourne, to battle it out at the second annual Savour Patissier of the Year competition. Held at Foodservice Australia from 28-30 May, the competition welcomed finalists of the highest calibre – each plating up their very best éclairs, tarts, entremets and desserts, for a shot[…]
Watch all the action from Savour Patissier of the Year, starting this Sunday, LIVE on Facebook. Already, one of the biggest and most exciting patisserie competitions in the world, Savour Patissier of the Year will showcase amazing pastry chefs and their spectacular creations. The guest judges are the who’s-who’s in the patisserie world with Christophe[…]
Paul Kennedy is the Executive Pastry Chef of Savour Chocolate & Patisserie School, teaching thousands of aspiring pastry chefs from all corners of the globe who visit the school. We are very fortunate to have Paul take time out of his very busy schedule to be a guest judge at Savour Patissier of the Year and answer some questions.
Antonio 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. Antonio Bachour is one of the most recognized pastry chefs in the world right now. 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.
Christophe rarely judges competitions, so Savour Patissier of the Year is very fortunate to have secured his expert knowledge to judge the products that will be presented at the event. He recently answered a few questions for us in the lead up to the 2017 competition: