The 13th Assiette Dessert Contest with Ice Cream took place on 17 and 18 April 2019 at the special exhibition venue of FABEX, the 16th Dessert, Sweets & Bakery Exhibition in Tokyo.
About the contest
The contest was organised by the All Japan Confectionery Association and Japan Food Newspaper, with Carpigiani Japan as special provider. Chefs qualified from across the country and competed in pastry art by building a one-plate dessert that had to include a frozen element. Judges scored flavour, design and balance, awarding the most points to plates that combined all three.
The podium
- First place: Kentaro Ichihara, Hotel Granvia Osaka, “Oleee of Passion! ～let’s think of Flamenco～”
- Second place: Naoya Fujiwara, Hotel Nikko Himeji, “triangle balance”
- Third place: Shina Tamura, Hoshino Resort Karuizawa Brenz coat, “Visite d’automne”
What this means for gelato makers in New Zealand
Plated desserts that include a frozen element are a strong way to lift a café or restaurant menu. Explore Carpigiani pastry machines, Silikomart moulds and ISA pastry cabinets through Majors Group.
Carpigiani in New Zealand — Majors Group
Majors Group is the official Carpigiani distributor in New Zealand: machines, Rubicone ingredients, ISA cabinets, Techfrost blast freezers, packaging, Carpigiani Gelato University training, finance and local service.
Source: Carpigiani news. Rewritten for New Zealand by Majors Group.
