Jun 18, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

CRPC 4: Freaks of the Industry - Episode 3

Episode 3: Signature Plated Dessert.

 

Presented by JMPurePastry, Jimmy and Julie MacMillan, Executive Producers
CRPC4 Sponsors

 

EPISODE 3: SIGNATURE PLATED DESSERT GUIDELINES

  1. Chefs will have approximately five hours to prepare 8 portions of their creative, original plated dessert. (This is not the dessert that each chef submitted for the selection process.)
  2. Chef Finalists will bring their ingredients to the competition site at the load-in on Saturday. All ingredients must be scaled separately and labeled. All combining of ingredients and cooking for this challenge must take place live on Sunday.
  3. Competitors will walk with their desserts to the Judges’ Table and describe what they made and tell the ‘story’ or concept behind the dish.
  4. Signature Plated Desserts are scored based on taste, use of ingredients, dessert concept, originality, presentation, cleanliness, and composition (plating).
  5. Note: The CRPC Judges are looking for fresh, exciting and stimulating dessert ideas and concepts.
  6. Start times, as well as the pick-up times for the dessert items, will be staggered. Competitors will draw numbers on Saturday to decide the order.
  7. All plates are provided by Steelite International and selected at the Saturday load-in following the order indicated at the Drawing of Advantages.
  8. Recipes for the Signature Plated Dessert must be submitted by the due date and follow the CRPC sample dessert recipe format.

All recipes MUST include: dessert title, chef, ingredients, and ratios in grams, step by step method of production, and a list of the steps of assembly.

Watch for updates for The Chicago Restaurant Pastry Competition by joining our Facebook page or visiting: www.JMPurePastry.com.

Sunflower Parfait by Tyler Atwell
Sunflower Parfait by Tyler Atwell. Photo by Anthony Tahlier. Click image above or link below for recipe.
Kyoto by Evan Sheridan
Kyoto by Evan Sheridan. Photo by Anthony Tahlier. Click image above or link below for recipe.
Sakura-Saku (Cherry Blossom Blooming) by Kei Hasegawa
Sakura-Saku (Cherry Blossom Blooming) by Kei Hasegawa. Photo by Anthony Tahlier. Click image above or link below for recipe.
Caramelized Fermented Cassava Cake by Deden Putra
Caramelized Fermented Cassava Cake by Deden Putra. Photo by Anthony Tahlier. Click image above or link below for recipe.
 

Find 'CRPC 4: Freaks of the Industry - Episode 3' recipes in the DessertProfessional.com Recipe section or click the links below.

 

Tasty Food Photography eBook

Most Read Articles

Find Us on Facebook

Freshly Frozen

Chocolate Bites

Pastry Talk

Tasty Food Photography eBook