Second Annual Amateur Cookie Competition
Saturday, July 25, 2009
Whole Foods
1550 N. Kingsbury Street
Chicago, IL 60642
PASTRY CHICAGO’S SECOND ANNUAL AMATEUR COOKIE COMPETITION
Cookie Enthusiasts Compete at Whole Foods, Lincoln Park, Chicago
Chicago, Illinois (July 31, 2009) – Pastry Chicago, an organization which brings members of the Chicago community, culinary schools, community organizations and business together saw another fun and educational event in its Second Annual Amateur Cookie Competition held at the brand new Whole Foods in Lincoln Park on Saturday, July 25. Twenty-five cookie enthusiasts from Illinois to Iowa competed for the recognition of the best tasting and original citrus-flavored cookies, as well as prizes donated by KitchenAid, Hanig’s Footwear, Dankso, and The French Pastry School, all sponsors of the event.
Whole Foods in Lincoln Park opened their doors to Pastry Chicago once again, welcoming around one hundred competitors and spectators last Saturday afternoon. While the judges scored the cookies on taste, decoration, and texture, the competitors and guests observed a demonstration by Chef Jonathan Dendauw of The French Pastry School. Chef Dendauw presented the classic French recipe, Sablé Breton, a buttery, crispy shortbread cookie.
The five winners of the competition were announced following the hour-long demonstration. Fifth place was awarded to Christine Rice’s Orange Walnut Chocolate Chunk Biscotti; fourth place went to Chris Perchatsch and his White Chocolate Cranberry Oatmeal Cookies with Orange; Gina Gustrowsky won third place for her Lemon Knot Cookies; second place went to Bianca Pillarella’s Strawberry-Lime Slices; and first place was awarded to Michelle Olszewski for her Strawberry Lemonade Snickerdoodles.
This amateur competition saw twenty-five competitors enter to win titles and prizes. Each competitor made ten cookies for the judges to taste and five for display in the café area of Whole Foods. Judges who volunteered their time included Chefs Rick Crump of Whole Foods; Keli Fayard of Vanille Pâtisserie; Suzanne Imaz of Hotel Sofitel Chicago; Elizabeth Madden of Rare Bird Preserves; and Alfred Pierre Jacques of The Standard Club in Chicago.
“Pastry Chicago is seeing more and more pastry enthusiasts coming from even beyond the Chicago area to compete, network, and learn something of value,” said Franco Pacini, Director of Pastry Chicago. “The opportunity to collaborate with fine establishments like Whole Foods and bring members of the community together produces a strong, positive effect on all involved.”
Pastry Chicago will host its Third Annual Pie Competition this September at Whole Foods on Canal Street in Chicago. More details will be available at www.pastrychicago.org.
Pastry Chicago is a group of passionate people who love and enjoy all forms of pastries. Pastry Chicago is made up of professional pastry chefs, students of the art of pastry and people who enjoy eating and the visual art of pastry. The goal of our group is to experience the Art of Pastry in all its glory at educational fun events across the city of Chicago and at the same time promote the fantastic talents of all the Artisans who work at the craft of producing beautiful delicious pastries.
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For more information on Pastry Chicago, please visit www.pastrychicago.org, or contact
Anne Kauffmann
The French Pastry School
312.726.2419 ext.207
akauffmann@frenchpastryschool.com
www.frenchpastryschool.com
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This competition is featured in
"Chicago Business: Powered by Crain's."
Second Annual Amateur Cookie Competition Rules and Registration Form:
- Entries must be submitted by July 17th. Only the first 25 entries will be accepted for the competition.
- Contestants must submit 10 cookies for tasting by the judges.
- Contestants must submit 5 identical cookies for display (these cookies will judged on appearance only – not a full presentation of cookies).
- Display space is limited to a 12” X 12” area on a white plate that will be provided.
- All cookies are submitted at the time of registration, cookies will be displayed for you and presented to the judges for tasting.
- Cookie recipes must be submitted with the cookies for tasting (if no recipe is submitted your cookies will not be judged).
- No baking is done on premises.
- All contestants must use the following ingredients, but are not limited to only these ingredients: Nielsen Massey Vanilla, Plugrá European-Style Butter, King Arthur Flour and a citrus flavor of your choosing (all of these items can be found at your local Whole Foods store).
- Each entry must be solely the work of the entrant.
- Cookies must be at least 1.5” in diameter and no larger than 4” in diameter (cookie must fit within a 4” X 4” square).
- All cookies and decorations must be edible.
Pastry Chicago and Whole Foods are not responsible for any items left behind at the end of this event.
Download Rules and Registration Form
Should you have any questions contact us at:
info@pastrychicago.org.
Please note that this competition is for amateurs only. This excludes professionals working in the pastry industry as well as graduates of pastry or culinary programs.
