Team USA, led by pastry chef Laurent Branlard of the Walt Disney World Swan and Dolphin Resort, won first place in at the 2008 World Pastry Team Championship in Nashville. The two-day, 13-hour compeition was held August 31 and September 1 at the Gaylord Opryland Resort and Convention Center.
Branlard (left, with a pulled-sugar sculpture that, believe it or not, is entirely edible) was captain of the US team that also included Dimitri Fayard, co-owner of Vanille Patisserie of Chicago and Stephane Treand, executive pastry chef at the St. Regis Resort, Monarch Beach, California.
During the two-day competitions, teams must present showpieces (I guess that would be an example of a showpiece in the photo), frozen desserts, bonbons, plated desserts and entremets — small dessert dishes served between courses.“We are very proud to represent America and to compete against all these nations — most of them are top food industry leader countries, like Belgium and Japan, so it made the competition very interesting,” Branlard said in a statement.
Central Floridians can taste Branlard’s pastry confections at Todd English’s bluezoo, Il Mulino Trattoria and Shula’s Steak House at the Swan and Dolphin Resorts.