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CSR supports Innovation in the Culinary Arts

CSR is the Sugar Expert because it believes in innovation. Key to innovation is cultivating new ideas and talent, which is the reason why it supported the Australian Culinary Challenge Victoria (ACCV). This is a premier culinary event attracting over 200 chefs and chef apprentices, competing to be the best in their field. ACCV was held in conjunction with Fine Food and Hotel Australia at the Melbourne Convention & Exhibition Centre last September 22nd-25th 2008.

The Australian Culinary Challenge Victoria was organized by the Australian Culinary Federation (ACF), as part of their program to train and mentor trainee chefs as well as to showcase the talents of their members.

Steve Nankervis, Account Manager for Food Service, awarded the Best Live Dessert and the Desserts and Sweets Category.
The winners were:
Best Live Dessert
Silver and Overall Winner - Sian Cole of the WA Junior Team
Bronze - Curtis Taylor of t he WA Junior Team

Desserts and Sweets Category
Silver and Overall Winner – Olivier Haustraete (La Petit Gateux)
Bronze - Guillaume Blanc (Le Petit Gateux)

ACCV was a show case of inspiring sugar art creations and desserts. As part of the program, CSR featured the use of its Baking Sugar products for the application of sugar art in contemporary desserts. Bart Beek, of Essence Food Studios, expertly demonstrated how Italian meringue disks, toffee comets and ginger glass shards are made and used.

CSR’s sponsorship of the ACCV is one of the many ways it seeks to support the Culinary Arts. For the latest news and events on CSR, keep yourself posted through this page.

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