PASTRYSCOOP.COM ANNOUNCES THE 2nd ANNUAL GOLDEN SCOOP AWARDS WINNERS

Awards Recognize Excellence in Pastry and Dessert Innovation

New York, NY. June 3rd, 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 will be honored at a ceremony at The French Culinary Institute in New York City on Monday, June 6th at 3:00pm. Following a pastry demonstration, Jacques Torres, The FCI's Dean of Pastry Arts and owner of Jacques Torres Chocolates and Chocolate Haven, will be joined by The FCI's founder and CEO Dorothy Cann Hamilton and Food Arts founder and editor-in-chief Michael Batterberry for the awards presentation.

PastryScoop.com's 2005 Golden Scoop Award 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
   
  To read more about the chefs and their winning recipes, click here.

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.

Winners will be presented with an engraved sterling silver champagne bucket, a Golden Scoop Award Winner logo patch for their chefs' jackets, and gifts from the award sponsors. Winning entries will also be featured on PastryScoop.com and announced in Food Arts magazine.

PastryScoop.com would like to express appreciation to all who have provided support for the 2nd Annual Golden Scoop Awards.

Media Sponsor:

Award Sponsors:

A special thank you to:
The French Culinary Institute, Serendipitea, ZICO

Press Contacts:

Judiaann Woo, 646-254-8543, jwoo@pastryscoop.com
Kate Brown, 646-254-7550, kbrown@frenchculinary.com