Monday, March 3, 2014


Clark Adams from The Pastry Chef Guild of Alberta


A bartender pours a selection of port and wine for guests

 The stunning cookbook from Sait Polytechnic, "Seasons" is a collectors piece

 Chefs from Buffalo Metis Catering

 Chocolate Marquise and berry compote, cream cheese
flambe crepes with lavender mango sorbet from Buffalo Metis Catering


The Chocolate Marquise from above

Another look at the plated Chocolate Marquise

A jaw dropping display of fruit and sugarwork from the
pastry chefs at Buffalo Metis Catering

CTV's Cynthia Roebuck mc'ed the event

Pastry chefs from The Delta Calgary South

 "Gold Rush" from The Delta Calgary South

The plated  "Gold Rush": Valrhona dulcey blond chocolate mousse,
passion fruit creme, coconut dacquoise

 The chefs from Divino

The Plated deguisement sale from Divino: sweet balsamic goat cheese cheese cake, red velvet beet brownie, roasted red pepper white chocolate anglaise chocolate dipped dehydrated asparagus

The Pastry chefs from The Fairmont Banff Springs

A display of desserts from The Fairmont Banff Springs Hotel, Banff Alberta

The plated dessert from The Fairmont Banff Springs, dark chocolate and passion fruit

The pastry chefs from The Hyatt Regency Calgary, wearing their Mozart wigs- as the artist inspired their dessert creation

Plates of the Mozart composition

The plated Mozart composition from The Hyatt Regency Calgary: taste of almond chocolate, pistachio and raspberry

Pastry chefs from The Lake House 


A collection of Roasted strawberry mousee

The plated roasted strawberry mousse, coconut financier with lime cream and thai basil pearls

Pastry Chef Sebastian from Ohh la la Patisserie

Chef Sebastian was inspired by Spanish painter, Salvador Dali for his creation.  White chocolate mousse, hidden raspberry macaron, pistachio cheesecake, red velvet glaze

The eyecatching red, reminiscent of Dali's famous Mae West lips sofa art piece

The pastry chefs from The Ranchmen's Club

The sea of desserts from The Ranchmen's Club

The plated dessert from The Ranchmen's Club candied ginger and passion fruit mousse, chocolate sphere, cream cheese marshmallow, coconut brittle and trio of coulis

CFO Ribstone creek brewery, Alvin Gordon

Chef from Rise Bakery (left), and Chef Andrew Keen from Rush (right)

The sea of plated desserts from Rise Bakery

The plated passion fruit white chocolate cheesecake from Rise Bakery


 Pastry students from Sait Polytechnic

 Very Spring-like flavours from the pastry students at Sait

Curd revisited: vanilla bean chiffon, yuzu curd, blueberry glass, blueberry basil coulis and coca bean meringue

Eye popping cinema themed chocolate display from
Chef Biswath and team from The Sheraton Eau Claire

Chef Bishwa and team from The Sheraton Eau Claire "team 1"

"Space the final frontier", The Sheraton Eau Claire "team 1"

A closeup of the plated "Space the final frontier"

Chef Amit Sharma and Carly Koebel, from The Sheraton Eau Claire "team 2"

 Dulcey carrot cake, panna cotta


A closeup of the plated Dulcey carrot cake, panna cotta

 President Andreas Schwarzer (second from right) shakes the hands of the winners,
Chefs at The Sheraton Eau Claire "team 1"

 The 2014 Pastry Chef Showcase held at The Ranchmen's Club drew a large group of sweet tooths and pastry fanatics on a chilly Calgary afternoon.  As always, The Pastry Chef Showcase tickets go toward supporting L'Arche Calgary.

 L'Arche Calgary's mission is to create homes and faith communities where people with developmental disabilities and those who share life with them find a place of belonging and reveal their gifts.

The display of talented pastry students and Chefs was remarkableEach participant showed an attention to detail and thoughtfulness to presentation that made guests gasp with joy, and with one bite, soon turned to sighs of delight.

Each year, the organizers (The Pastry Chef Guild), volunteers and sponsors bring an outstanding level of quality, organization and professionalism to this magnificent event.

Sweet success.

Here's to 2016 Chefs!

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