Following the success of its first edition in 2016, pastry chefs worldwide can now register for Savour Patissier of the Year 2017, which returns from 28 to 30 May to Foodservice Australia and makes its debut in what is arguably the country’s culinary capital, Melbourne.

The competition, created by Kirsten Tibballs, owner of Savour Chocolate and Patisserie School and widely considered one of the world’s greatest pastry chefs, urges applicants to demonstrate their skills in cakes, éclairs, entremets and desserts. The winner will receive a $15,000 AUD cash prize, a 3-day trip to Hong Kong to train with Marike Van Beurden at the Ravifruit Studio, over $ 25,000 worth of equipment and trophy, and the title of Savour Patissier of the Year.

The work of the candidates will once again be evaluated by a high-level panel of judges, which this time will consist of the Kirsten Tibballs,  Christophe Michalak (so good #8, so good #4, so good #2), author of several books and owner of three patisseries in Paris; Jordi Roca (so good #4, so good #7, so good #9), voted Best Pastry Chef in the World and his establishment El Celler de Can Roca the Best Restaurant in the World; Antonio Bachour, owner of Bachour Bakery and Bistro in Miami; and Executive Pastry Chef at Savour School, Paul Kennedy.