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Calif. Almond Board lends support to CCFCC


May 28, 2009
By Bakers Journal

almonds-croppedMay 28, 2009, MODESTO, Calif. – The Almond Board of California has come aboard as a major sponsor of the Pastry Chef of the Year Competition, taking place Saturday at the 46th Canadian Culinary Federation/Fédération Culinaire Canadienne (CCFCC) convention in Kelowna, B.C.

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May 28, 2009, MODESTO,
Calif. – The Almond Board of California has come aboard as a major
sponsor of the Pastry Chef of the Year Competition, taking place
Saturday at the 46th
Canadian Culinary Federation/Fédération Culinaire Canadienne (CCFCC) convention in Kelowna, B.C.



The competition will be used to gauge interest and assist in the selection of the Canadian representatives for the 2011 Coupe du Monde de la Pâtisserie.

“Almonds are versatile nuts which not only are splendid as a component in pastry creations but in cuisine as well. The taste, texture and nutritional benefits make this nut a worthy anytime addition to your culinary creations,” said CCFCC president Judson Simpson.

Earlier this year, the Almond Board of California announced the unveiling of "Amanderie" at the 2009 World
Pastry Cup (Coupe du Monde de la Pâtisserie) in Lyon, France, on Jan. 25-26, 2009, during SIRHA, the
International Hotel Catering and Food Trade Exhibition. Amanderie is the discipline of innovating classic
almond applications in bakery, pâtisserie and artisanal chocolate.

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As a first-time CCFCC Pastry Chef of the Year sponsor, ABC will pay tribute to the Amanderie art form and
celebrated decades of grand tradition and artistic talent by showcasing the world-renowned art of Amanderie – a hybrid of the French words amande (almond) and pâtisserie (pastry). In fact, nearly 20 classic French pâtisserie recipes would be incomplete without the use of almonds.

The artistry, colour and luxurious nature of Amanderie is reminiscent of the Versailles court and the tastes of nobility and kings. Many classics in such notable categories as gateaux, tartes and galettes, viennoiseries, garniture and friandises require almonds exclusively to be truly authentic.

“The Amanderie tradition aligns with the identity of almonds across global markets,” said Almond Board director Stacey Humble.

“Throughout history, pâtissiers have created techniques and dishes in which almonds are central, and those have become integral to the pastry fundamentals that are still applied around the world today.

"The pervasive global nature of Amanderie is evidenced by industry research, which shows almonds as the leading nut in the bakery and confectionery sectors for new product introductions globally. The Almond Board of California is proud to celebrate the art of Amanderie during the Pastry Chef of the Year competition at the CCFCC convention and the essential role almonds play in pastry innovation in every region of the world."

More than 80 per cent of the world’s supply of almonds is grown in California, a state known for its sunshine and quality produce. The demand for almonds is best defined through world trends in pastry and baking. For example, in France, consumers are willing to pay more for traditional and specialty products, and in Germany, consumers are shifting to more expensive premium bakery products that have functional ingredients, such as almonds.

Similar purchase patterns can be observed in North America, as in-store artisanal and private label products have witnessed strong growth, and artisan products account for 50 percent of retail sales volume.

As a sponsor of the CCFCC’s Pastry Chef of the Year Competition, ABC will support chefs’ artistic
talents and innovative almond uses at the competition. Each of the six competitors from across the country have been training to develop and perfect four dishes: one 8-inch (20 cm) chocolate cake; one traditional 8-inch (20 cm) cake; five identical portions of one type of plated dessert; and six pieces of four different types of petit fours. All of the chefs will use California Almonds to create their masterpieces.

Almond Board of California: www.AlmondBoard.com


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