Valrhona C3 Pastry Competition 2017 North American Finals

After two years of successful and incredible competitions with the 2015 North American selections and the 2016 International Final, Valrhona and StarChefs are thrilled to partner again this year and host the 2017 Valrhona C³ North American Finals at the 12th Annual StarChefs International Chefs Congress on October 23, 2017.

Get your one day Pastry Pass ($99) here by using the registration code "C32017"

Monday, October 23
The competition starts very early in the morning. However, below are the key moments:
10.45am: Judging starts (Petits Fours 10.45am and Plated Dessert 11.45am)
12.50pm: Competition Ends
3.30pm: Awards Ceremony

Brooklyn Expo Center
72 Noble St
Brooklyn, NY, 11222

Since 2008, Valrhona has organized the Chocolate Chef Competition (C³) to celebrate professional Pastry Chefs and honor the elaborate nature of the trade in all of its technical and creative aspects, with a focus on chocolate. By gathering a community of Pastry Chefs, who are driven by a desire to showcase the quality and creativity of their work, Valrhona highlights the profession and gives attendees the opportunity to discuss trends, techniques and market developments.

Six of the best Pastry Chefs in North America will compete on the main stage of the 12th Annual StarChefs International Chefs Congress on October 23rd. A selection committee composed of representatives from both l’Ecole Valrhona and StarChefs has selected six competitors and three alternates for the live competition from a arduous selection process.

The six contestants of the Valrhona C³ North American Selection will have to pull off a Plated Dessert based on the theme: “ORIADO 60% - Peru and the Dominican Republic” and a Petit Four based on the theme “WAINA 35%”. Both chocolates ORIADO 60% and WAINA 35% being part of our Organic and Fairtrade Certified Range.

The chefs will be assessed by a formidable jury, including: Pierre Hermé (Pierre Hermé | Paris, France), Belinda Leong ( b.patisserie | San Francisco, CA), Ghaya Oliveira (Daniel | New York, NY), Johnny Iuzzini (Sugar Fueled, Inc. | New York, NY), and more. Discover the full list on this page
Keegan Gerhard will be the emcee of the 2017 Valrhona C3 North American Final.

Get your one day ticket ($99) here with the registration code C32017 to show support for the 6 talented selected Pastry Chefs:

Curtis Cameron | Acacia House by Chris Cosentino | St. Helena, CA
Giane Cavaliere | Volt Restaurant | Frederick, MD
Christian Lai Chun | Pacific Institute of Culinary Arts | Vancouver, Canada
Thao Nguyen | Grey Eagle Casino & Resort | Calgary, Canada
Mina Pizarro | L'Appart | New York, NY
Yam Lok Hin | Madera at The Rosewood Sandhill Hotel | Menlo Park, CA

Learn more about them here!

The 3 competition Alternates are:
Stephanie Duong | Roselle Desserts | Toronto, Canada
Christina Mercado | Newport, RI
Jordan Neal | Four Seasons Hotel Westlake Village | Thousand Oaks, CA

Competitors will be evaluated on originality of recipe, taste, association of tastes, texture, aesthetics, and incorporation of competition theme.
The Grand Prize winner will take away $4,000 and an exclusive Valrhona trophy, while the Runner Up and the Press Jury winners will both receive $1,000. The winner will also get the chance to represent North America during the C3 2018 International Final.

Contact us:

Other pastry presentations on the second day of the StarChefs Congress include Insights from Modernist Bread with Francisco Migoya (Modernist Cuisine); The Picasso of Pastry
with Pierre Hermé (Pierre Hermé Paris); This Is How We Doughnut with Wylie Dufresne (Du's Donuts), Clare Gordon (General Porpoise), and Alex Talbot (Curiosity Donuts); and Crushing the Cannoli with Cat Schimenti (AlleyCat).

To learn more about the previous C3 Pastry Competitions, click here, or here to read about Niko Triantafillou's take on the 2016 C3.

Click here to learn more about StarChefs ICC.

About the Application process:

Applications open May 1, 2017 and have to be submitted at no later than June 30, 2017 (11:59 PM EST). The 2017 C³ competition is open to all restaurant professionals over the age of 21 years whose business is operating inside the United States or Canada, providing them with a unique opportunity to show off their talent and expertise.

Each applicant must complete and submit three documents, the C3 application Form, Exhibit A and Exhibit B, all available to download below.

Each submission must present an original and creative plated dessert recipe and a petit four recipe. The plated dessert must be based on the theme: “ORIADO 60% - Peru and the Dominican Republic”, using Valrhona Organic and Fairtrade Certified Grand Cru ORIADO 60%. The petit four must be based on the theme “WAINA 35%”, using Valrhona Organic and Fairtrade Certified Gourmet Creation WAINA 35%

The selected candidates for the Live Competition at the ICC will be announced on this website on July 31, 2017.

If you have any questions, please contact us at .
We truly look forward to your application and wish all participants good luck!


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