Thank you to the Wollondilly Advertiser for the nice article dedicated to Lucy Powell and the Australian team of Pastry, sponsored by Euroquip, partner of FIPGC -International Federation of Pastry Gelato and Chocolate -. The aussie team will compete in the World Trophy of Pastry this October in Italy HostMilano .
The coach Luigi Stivaletta from TAFE NSW, Frankie Ferrante and Georgia Clisdell are the other talented team members.
Elderslie pastry chef set to take on the world
She only took up baking a year ago but Lucy Powell is set to take on the world’s best patissiers at The World Trophy of Pastry in October. The Elderslie resident will fly to Italy to compete in the prestigious event as a member of the Australian team. Miss Powell said she was shocked to be chosen for the team. “It was a bit of a surprise, I think I was just in the right place at the right time,” she said. “I had just finished my certificate three in patisserie. “Everyone else in the competition will have at least five years experience.” Sixteen teams from various countries will vie for the title of being the world’s best team of pastry chefs.
Miss Powell and her teammates Frankie Ferrante (21), and Georgia Clisdell (20), guided by their coach Luigi Stivaletta from TAFE NSW, will create elaborate sculptures and decadent desserts based on the theme ‘the world of chocolate and coffee.’ “We will make three sculptures and I am in charge of the chocolate sculpture,” she said. “We’re putting a bit of an Aussie spin on them so mine is inspired by parts of the Daintree rainforest.”
Picture: Simon Bennett
The team will only have seven hours to complete the masterpiece. “Seven hours seems like a long time, but I think about the amount of chocolate we have to make and how long it will take to put everything together and it seems like a much smaller window,” she said. “We will also have to make different flavours of chocolate for the judges to try.” Ms Powell recently completed her studies at a prestigious Sydney cooking school.
She said she always had a passion for cooking. “I like expressing that creativity and creating things that look different to how they taste,” she said. “I started my own small business called La Passion Patisserie last year.” Ms Powell said she hoped to become a successful patissier one day. “At the moment I am just making cakes and things for birthdays,” she said.“I hope to make it a bigger business one day.”
|Read more| about the Australian Team of Pastry at the World Trophy of Pastry 2017