Judges 2018 | Australian Selections “The World Trophy of Pastry, Ice Cream, and Chocolate”
Selections 2018: “Australian Team of Pastry FIPGC“
10 -13 September 2018, Melbourne, @Fine Food STAND HN26
|ADRIANO ZUMBO is one of Australia’s most celebrated patissiers.
This country boy’s first taste of the sweet life was raiding the lollies and cake mix from his parent’s Coonamble supermarket. He began his apprenticeship at the age of 15 where his love affair with pastry flourished. His swiftly expanding empire began in 2007 with his Balmain shop front, where sugared-up locals couldn’t get enough of his pastries. An appearance on the first series of MasterChef Australia helped introduce the croquembouche to an even wider audience and made Adriano – and macarons – a household name.
Adriano has opened seven stores throughout New South Wales and Victoria including a concept store at The Star Casino. In October 2011 he released his first book, Zumbo, allowing anyone with a sense of adventure to try their hand at his desserts. October 2012 Adriano released his second book Zumbarons, which celebrates his most popular creations, macarons, with 40 flavours to delight and inspire.
Adriano has competed in several prominent international competitions including Coupe de Monde and the Asian Pastry Cup. In 2012 he joined forces with premium chocolate brand Cacao Barry, becoming their Australian Ambassador. It’s his love affair with confectionery, combined with his Parisian training at institutions that include l’Ecole Lenôtre, Bellouet and stagés at Pierre Hermé and Damiani, which has resulted in a sensibility as delicious as it is irreverent. This creativity is evident in every layer of his elaborate desserts. Constantly evolving and always considering his next move, cake, or idea, Adriano’s infectious energy keeps his fans on their toes. They love it that way, and so does he.| Fanpage | Instagram |
|LUIGI STIVALETTA Luigi Stivaletta’s resume vaunts 25 years’ experience among the Australian Pastry industry. His cool temperament and brilliant personality attracted the interest of some of the most important fine dining venues in Australia until his passion for teaching boosted his career among the main Australian and international hospitality institutes. Stivaletta’s reputation is widely recognised among pastry chefs and bakers from Australia, Singapore to Hong Kong and Malaysia. As a qualified pastry chef, venturing into competitions for pastry and cake challenges was a norm and he has carted away several gold, silver and bronze medals in recognition of his skill and talent, he has been also a judge for the Royal Agricultural Society of NSW.
Coming from a strict Italian background, from a family of bakers, he started his studies in hospitality because his parents wanted him to supervise his sister while attending cake decoration classes. “it wasn’t cool for a boy to make flowers, you know”, Luigi said. Despite the young age and the very different aspirations of Luigi as a child, cake decorating was the first step to his long term and successful sweet exploit. Stivaletta also run his own business for 15 years, but it was teaching and sharing his knowledge and passion that bring out his best. He is now a brilliant teacher at TAFE NSW, which is s Australia’s leading provider of vocational education and Australian Patisserie Academy. | Facebook | Instagram |
|BARBARA CASTIGLIONE is responsible for the International Relationship for the International Federation of Pastry FIPGC and member of the Italian Cooking Federation FIC; Gold and Silver medal in a countless number of international pastry and cooking competitions, including: Culinary World Cup (Luxembourg); International Culinary Expo 2014 (Italy) where she won 2 gold medals; Salon Culinaire Mondial of Basel where she won Silver with a sugar sculpture made of 12,000 pieces, which required more than 6 months of work.
She is also a cultural anthropologist, work psychologist and psychotherapist and book writer. She is the author and teacher of video-tutorial for the first Italian web tv dedicated to sugar art. Barbara collaborates with the Culinary Institute of Luzern (Switzerland), Cake Design Magazine (Italy), Florence University (Italy), and more. |FIPGC Fanpage | Instagram |
|JESSICA PEDEMONT Jess has been working as a professional chef for more than 20 years. Besides family (she’s a new Mum), her passions include pastry, chocolate, and sugar craft. She’s traveled the world working, studying and teaching with some of the very best in the industry. She started her career as a scholarship winner, representing Australia and competing in both local and international competitions. As a recipient of numerous distinctions and awards, she continues to strive for excellence in all culinary endeavours. She started Chocolate Artisan in 2008. Her services expand far beyond
chocolate and include workshops, masterclasses, demonstrations, consultation, online tutorials, bespoke cakes, sweets, decorations, and desserts.
From age-old traditions to cutting-edge trends, Jessica enjoys drawing from the whole spectrum of culinary history, pushing boundaries to deliver a highly personal experience for her clients. Concentrating on ethnically sourced ingredients, Jess has recently
taught tree to bar chocolate making, working directly with farmers. She also writes for various industry magazines, has her own line of accessories and teaches at her Sydney-based cooking school. |Jessica’s website | Instagram |