| September 02, 2010 12:59 PM | |||||||
| 2008 Golden Scoop Awards |
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PastryScoop.com is proud to announce the winners of the 2008 Golden Scoop Awards, which celebrate excellence, innovation, and creativity in the pastry arts. The awards were presented by Judiaann Woo, editor-in-chief of PastryScoop.com, along with Dominique Ansel, executive pastry chef of Daniel (New York City) and 2007 Best Dessert Menu winner, before an audience of pastry chefs, media, and industry professionals at The French Culinary Institute in New York City on June 23rd. The awards ceremony began with a panel discussion—PASTRY CHEFS AS AUTHORS: The Rise in Popularity of the Dessert Cookbook—hosted by Michael Batterberry, founding editor and publisher of Food Arts, with pastry chefs Karen DeMasco (formerly of Craft and Craftbar), Pichet Ong (P*ONG), Jacques Torres (Jacques Torres Chocolate), and Kate Zuckerman (Chanterelle). As the winners were announced, they were awarded engraved sterling silver champagne buckets, gifts from the awards sponsors, and a $1,000 cash prize. The chefs and their winning desserts will also be featured on PastryScoop.com and in Food Arts magazine. The 2008 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 to present their creations to the judging panel which consisted of Dominique Ansel, executive pastry chef, Daniel; Tish Boyle, editor-in-chief, Pastry Art & Design and Chocolatier; Tina Casaceli, director of pastry and bread arts, The French Culinary Institute; Gabriella Gershenson, Eat Out editor, Time Out New York; and Gary Tucker, senior editor, Food Arts.
2008 GOLDEN SCOOP AWARD WINNERS E. Guittard Chocolate Best Dessert Menu Entries evaluated on originality, creativity, balance, and overall appeal of menu concepts. FINALISTS |
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Pastry Chef Telepan New York, NY |
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Former Pastry Chef Café Boulud Palm Beach, Palm Beach, FL |
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Pastry Chef Craft Los Angeles Los Angeles, CA |
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Pastry Chef Restaurant Eve Alexandria, VA |
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Executive Pastry Chef Café Boulud New York, NY |
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Grand Marnier Most Innovative Dessert Entries evaluated on appearance, originality, overall appeal of taste and texture, and the innovative use of flavor, ingredients, or techniques. FINALISTS |
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Executive Pastry Chef Avenues at The Peninsula Chicago Chicago, IL Carrot Passion Fruit: White Chocolate, Lemongrass, Cake see photo  |
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Pastry Chef North Pond Restaurant Chicago, IL Union: Heaven and Earth see photo |
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Pastry Chef wd~50 New York, NY Passion Fruit “Tart,”Sesame, Argan Oil, Meringue see photo
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Best Dessert Revival Entries evaluated on appearance, originality, overall appeal of taste and texture, and the execution of an adaptation of a classic or nostalgic dessert as a plated dessert. FINALISTS |
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Pastry Chef Kyotofu New York, NY Ichigo Strawberry Shortcake see photo |
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Pastry Chef Herbsaint Bar and Restaurant New Orleans, LA Green Tomato Fried Pie with Tomato Sorbet see photo |
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Pastry Chef Mas (farmhouse) New York, NY Rhubarb Crumble see photo |
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Best Confection Entries evaluated on appearance, originality, and overall appeal of taste and texture. FINALISTS |
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Chocolatier/Owner DBD Chocolate New York, NY Almond Praline with Corn Nut Bonbon see photo |
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Chocolatier/Owner Chocolatier Blue Alpine, UT Sous-Vide Rhubarb Caramel Bonbon see photo |
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Chocolater/Owner Bespoke Chocolates New York, NY Pretzel-Covered Sea Salted Caramel see photo
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Best Bakery Recipe Entries evaluated on appearance, originality, and overall appeal of taste and texture. FINALISTS |
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Executive Chef/Owner Sullivan St Bakery New York, NY Bomboloni see photo |
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Pastry Chef Baked Brooklyn, NY Flight of Whoopie Pies see photo |
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Head Baker Grandaisy Bakery New York, NY Pane Sette Grani see photo |
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PastryScoop.com would like to express appreciation to all who have provided support for the 2008 Golden Scoop Awards. Media Sponsor:
Award Sponsors:
Special thanks to HALL Wines and The French Culinary Institute. |
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