And the Award Goes to…
PastryScoop.com Announces the Winners of the 2006 Golden Scoop Awards!

	The 2006 Golden Scoop Award winners (left to right): Adam Becker, Blair Van Sant, Kristine Moberg, Tim Brown, Danielle Kapner (for Deborah Racicot), and Martin Howard.

New York, NY. June 2006 - PastryScoop.com is proud to announce the winners of the 2006 Golden Scoop Awards. The awards, which were founded in 2004 with the support of The French Culinary Institute, celebrate and recognize innovation and creativity in the pastry arts.

The winners were honored at The French Culinary Institute in New York City on Monday, June 5th at 7:00pm. The evening began with a panel discussion—PASTRY CHEFS WITHOUT LIMITS: Breaking Out of the Traditional Mold— hosted by Michael Batterberry, founding editor and publisher of Food Arts, with guest pastry chef entrepreneurs Jean-François Bonnet (Tumbador Chocolates), Yvan D. Lemoine (iFood Studios), Sam Mason (wd~50), and Jacques Torres (Jacques Torres Chocolate and Jacques Torres Chocolate Haven).

The awards were announced and presented by Judiaann Woo, editor-in-chief of PastryScoop.com, along with the 2005 Best Dessert Menu winner, Johnny Iuzzini, executive pastry chef of Jean Georges. A reception followed to toast the winners.

PASTRYSCOOP.COM'S 2006 GOLDEN SCOOP AWARD WINNERS:

• E. Guittard Chocolate Best Dessert Menu
  SPRING MENU
  Martin Howard, Pastry Chef
  Brasserie 8½
  9 West 57th Street
  New York, NY 10019
  (212) 829-0812
  www.rapatina.com/brasserie8
   
• Grand Marnier Most Innovative Dessert
  CARROT HAZELNUT CAKE
  Deborah Racicot, Pastry Chef
  Gotham Bar and Grill
  12 East 12th Street
  New York, NY 10003
  (212) 620-4020
  www.gothambarandgrill.com
   
• Whole Foods Market Best Dessert Revival
  "LE VACHERIN," MY WAY!
  Adam Becker, Executive Sous Chef
  Tumbador Chocolate
  34 34th Street
  Brooklyn, NY 11232
  (718) 788-0200
  www.tumbadorchocolate.com
   
• Cacao Noel Best Confection
  PASSION FRUIT BONBON
  Tim Brown, Pastry Chef
  Wheatleigh Hotel
  Hawthorne Road
  Lenox, MA 01240
  (413) 637-0610
  www.wheatleigh.com
   
• Rumford Best Bakery Recipe
  SWEET-N-SALTY CAKE
  Kristine Moberg, Head Finisher and Blair Van Sant, Head Baker
  Baked
  359 Van Brunt Street
  Brooklyn, NY 11231
  (718) 222-0345
  www.bakednyc.com

The 2006 Golden Scoop Awards were open to all pastry and baking professionals. A team of pastry chefs and food industry professionals reviewed over one hundred submissions to select finalists in each of the five award categories. The top scoring contenders in each category were invited to New York City to present their creations to the judging panel which included Tish Boyle, editor-in-chief, Pastry Art & Design and Chocolatier; Tina Casaceli, director of pastry arts, The French Culinary Institute; Johnny Iuzzini, executive pastry chef, Jean Georges; Jim Poris and Gary Tucker, senior editors, Food Arts. Winners will be featured on PastryScoop.com and in Food Arts magazine.

PastryScoop.com would like to express appreciation to all who have provided support for the 2006 Golden Scoop Awards.

MEDIA SPONSOR:

AWARD SPONSORS:

A special thank you to: Alimentum, The Literature of Food, All-Clad Metalcrafters, L'Epicerie, The French Culinary Institute, Mionetto Prosecco, SerendipiTea, Tiny Trapeze Confections, Inc., Wholesome Sweeteners.

ABOUT PASTRYSCOOP.COM
Founded in 2004 by The French Culinary Institute, PastryScoop.com is a free online resource dedicated to supporting and celebrating the pastry arts through a dynamic, information-packed website, as well as dozens of online and offline events—from conferences and competitions to chef demonstrations and online chats with the hottest tastemakers around the country. PastryScoop.com reports on the latest dessert trends and innovations, tips and techniques, with comprehensive listings of resources, ingredients, conversions, and information about pastry educational programs. Our mission is to inspire, educate, and bring increased awareness and appreciation for the pastry arts and to promote creativity and community within the field. For more information, visit www.pastryscoop.com.

ABOUT THE FRENCH CULINARY INSTITUTE
Founded in 1984, The French Culinary Institute teaches the culinary protocol, language and techniques upon which all Western cuisine is based. The FCI offers a rigorous six-month program by day or a nine-month program by night for aspiring or working culinary professionals and serious amateurs. The FCI will offer three new Italian classes, Fundamentals of Italian Cooking in October 2006 and the Italian Culinary Experience and Essentials of Italian Cooking 1, 2 and 3 in January 2007. For more information, visit www.frenchculinary.com.

PRESS CONTACT
Judiaann Woo (646) 254-8543, jwoo@pastryscoop.com