Pastry chef to tickle taste buds in Paris

A 24-YEAR-OLD pastry chef from Dungourney will tickle the taste buds for Ireland at the Mondial des Arts Sucrés bi-annual culinary competition in Paris this weekend.

Lisa O’Brien, the sous chef responsible for pastry at the Bayview Hotel in Ballycotton, and 47-year- old Anthony Kelly, chef-proprietor of Riverside Restaurant and Guesthouse in Charlestown Co Mayo, will form the Irish team.

They will showcase their pastry work against competitors from 11 other countries over three pressurised days.

Each team must present a showpiece in chocolate, pastillage and sugar and also present a selection of petit fours, cakes, a pastry trilogy as well as desserts served in glassware.

Pallas Foods, the Newcastlewest, Co Limerick-based food distributor, is sponsoring the Irish team.

The company is the exclusive distribution partner in Ireland for DGF, pastry and chocolate suppliers, the competition sponsors.

Support and training for the team has been provided by Ann O’Connor, Cork Institute of Technology, and Colin Greensmith, Pallas Foods’ development chef.

Lisa and Anthony were selected at the Catex national catering exhibition in Dublin in February of last year to represent Ireland in Paris. Since then they have been fine tuning their show pieces.

This week they are completing their preparations at a pastry school in St Germain outside Paris.

Ireland will have two judges at the event, Mary Reid, Galway-Mayo Institute of Technology, and Fergus Moloney, Pallas Foods’ pastry specialist.

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