PARIS GOURMET Annual U.S. Pastry Competion
Naming CHEF OF THE YEAR - 2009 at the International Foodservice show of New York March 1, 2009.

The 2009 Theme is Give My Regards To Broadway!

-------Entrants must submit an original recipe of their own creation for:
RECIPE 1
8"cake, using in the recipe a balance of Cacao Noel Chocolat de Couverture and Ravifruit fruit puree. In addition to a balance of chocolate and fruit puree, the recipe is expected to have a proper balance of flavors using sweet, sour, etc... and proper form including structure, visual appearance and texture/mouthfeel.

RECIPE 2
Chocolate bonbon, using in the recipe Cacao Noel Chocolat de Couverture. The bonbon must be "handcrafted", not molded and cannot exceed 1oz. in weight.

Contest Deadline: December 3, 2008
-------Complete entry form and include recipes, photo of the completed cake (whole & decorated) and cake sliced, brief description of showpiece, updated resume, picture identificaiton and official job title.

------For further info and to view the rules of the contest, visit www.parisgourmet.com

Technical Questions-------------------------------------------General Questions
Florian Bellanger, Jury President-----------------------------Shirley Hall (Marketing & PR)
Societe Culinaire Philanthropique----------------------------Paris Gourmet
646-283-3627------------------------------------------------------1-800-PASTRY.1 (ext. 202)
pastrysolutions@gmail.com------------------------------------Shirley@parisgourmet.com

Contact us at Adventure in Food Trading for excellent quality product to make your's the winnning recipe maria@adventureinfood.com.
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