The entries are now open to participate in the 2018 Savour Patissier of Year. With only 30 final places available, it will take place coinciding with Foodservice Australia on May 27, 28 and 29.

The interest it arouses internationally is unquestionable. Last year it had candidates from countries such as Spain, the USA, or Russia. As stated by its creator, Kirsten Tibballs, “the competition has continued to grow and the global attention we have received has been amazing. It has always been a goal of mine to provide a platform that recognizes and celebrates talented pastry chefs. ”

A top -level jury formed by the World Chocolate Master Frank Haasnoot; Melissa Coppel; Jerome Landrieu, director of the Chocolate Academy in Chicago, and Paul Kennedy, executive pastry chef at Savour School, will select a winner in each of the four categories (tarts, éclairs, entremets, and desserts). The competitor with the highest combined score will receive $ 15,000 AUD in cash and more than $30,000 in prizes, in addition to the trophy and title.