MCEC pastry chef triumphs at Valrhona chocolate competition

Melbourne Convention and Exhibition Centre (MCEC) executive pastry chef Alessandro Bartesaghi has been named the winner of the Regional Semi Finals Asia Selections, in the C3 Valrhona Chocolate Chef Competition.

Now it’s sixth year, six pastry chefs from across Asia Pacific competed in Hong Kong, producing 30 petit fours and 12 plated desserts within five hours.

Each candidate was required to produce an original and creative plated dessert, as well as petits fours, using single origin Dominican Republic couverture milk chocolate from the Valrhona range.

Alessandro’s two desserts, Elegance (Pear terrine, ginger and Bahibé crémeux, pear and Heilala Vanilla gel, pressed sable, Bahibé ice cream and caramel tuile) and Miss Beamilla (Coffee and hazelnut sable, soft caramel, Bahibé crémeux, coffee infused whipped ganache), won the judges over and qualified him for the international C3 final in Singapore next March.

“It was an incredible feeling competing amongst such great pastry chefs and being judged by some of the most talented pastry chefs in the world,” Bartesaghi said.

“I’d like to thank Valrhona Asia Pacific and Melbourne Convention and Exhibition Centre for their support and look forward to Singapore 2020.”

The international final will take place in March 2020 in Singapore, during the Food & Hotel Asia Convention.