Going for Gold, while thinking green -working with recycled silicone
Michael Joy
Pastry Art & Design Magazine, May 2008

Every two years, the World Pastry Team Championship brings together chefs from around the world to reach for the gold medal. While the chefs work on their showpieces, the audience watches with tense excitement to see the results of their artistry and innovations. As spectacular as the chefs’ five-foot tall chocolate and sugar sculptures are, there is another—equally compelling—story behind their creation. That story consists of the second team. It’s made up of sponsors, coaches, alternate chefs, assistants, managers, creatives…

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