Sigep – Italian Exibition Group and Carpigiani organise for the first time, under the patronage of Gelato e Cultura srl, a traveling selection to identify 12 Gelato makers, 12 pastry and 12 chefs who will participate in Sigep Gelato d’oro from 19 to 21 January 2019.
At Sigep Gelato d’Oro will be selected the Italian team that will participate in the IX World Cup of Gelato in 2020.
The Asian Gelato Cup has its winners!
These teams will take part to the Gelato World Cup 2020. The reserve team is China.
From April 24 and 27 2018. Organised by UBM and Food&HotelAsia (FHA), the international showcase of food and hospitality products and equipment, and supported by the Singapore Pastry Alliance. The jury board is led by Giancarlo Timballo, president of the Gelato World Cup.
The winning team will enter the CMG2020 competition.
The first Mexican National Competition, held at FIHE Feria Internacional del Helado Artisanal at Mexico City from the 22nd to the 23rd of February, has selected the gelato maker and the pastry chef for the Mexican team at the ninth edition of the Gelato World Cup, the winners are Gustavo Barbabosa e Luis Sarmiento.
The six teams challenged themselves in three trials: gelato cake, decorated cup and the mystery box (the secret ingredients were: almonds and oranges). The other contestants were: Ileana Carrasco and Hugo Carrasco, Alfredo Perez and Emanuel Perez, Jose Luis Cervantes and Victoria Avila, Jorge Chacon and Jose Manuel Pelayo, Alfonso Jareiro and Cristian Martinez.
The Trials for the Mexican Team, will take place in Mexico City from the 22nd to the 24th of February 2018. Each team, consisting in a Gelato Maker and a Pastry Chef, will face three challenges: decorated pan, decorated cup and mystery box. The winning team will take part in the North America Championship which will select the Team for the Gelato World Cup 2020. Sergio Dondoli is a member of the jury panel, in representation of the CMG organising committee.
For further information visit the Feria Internacional del Helado official website.
The 1st Indonesia Gelato Competition to debut in Bali on 10th of February 2018.
The competition will select the Gelato Maker for the Indonesia Team for the Asian Gelato Cup at Singapore Expo in April 2018.
PRESS RELEASE
THE 1ST INDONESIA GELATO COMPETITION TO DEBUT IN BALI ON 10 FEBRUARY 2018:
WHICH CHEF WILL REPRESENT THE NATION AT THE ASIAN GELATO CUP?
19 gelato chefs from all over Indonesia have been selected to represent INDONESIA in the very first Indonesia Gelato Competition. The event, organized by Lotus Food Services’ hospitality and culinary centre and Carpigiani – world leading manufacturer of gelato and ice cream machines founded in Bologna, Italy in 1946 -, has got the patronage of Gelato World Cup and will take place in Bali on 9-10 February 2018.
2020 Gelato World Cup’s trip around the world just started and will see top Indonesian Gelato Chefs compete with their best flavors on 10 February 2018 thanks to the collaboration with Lotus Food Services, exclusive dealer of Carpigiani in Indonesia. The very first Indonesia Gelato Competition is filled with a diverse group of gelato chefs from all over the country. Bali, Surabaya, Jackarta, Bandung and Malang are in the spotlight.
The winner of the competition will go on to represent Indonesia at the Asian Gelato Cup.
Organised by UBM and supported by the Singapore Pastry Alliance, the first-ever Asian Gelato Cup, a concept inspired by the World Gelato Cup, will be held from 24 to 27 April 2018 in conjunction with Food&HotelAsia (FHA), the preferred choice for industry professionals to access an international showcase of food and hospitality products, equipment and solutions, which are needed to drive business inspiration today and tomorrow.The Asian Gelato Cup is set to attract talented chefs from around Asia and provide a platform for communication and learning among industry players. The competition will host 12 teams from 12 different regions, out of which the top three teams will represent their regions in Rimini at the highly accredited World Gelato Cup 2020.
The top three contestants will also qualify for the Gelato World Tour finals of South East Asia, the travelling international competition that will select the best 36 gelato flavours of the world.
Flavor, structure and presentation are the three parameters that will be judged, highlighting the choice of ingredients, the art of gelato making, and the visual impact of the gelato. Other challenges of the South East Asia World Masters will take place in the region in the coming months.
The panel of jury will be composed of Chef Rahmat Kusnedi, President of Indonesia Pastry Alliance (IPA), Hendra Oktaviano, Director of Passion Magazine; Chef I Made Kona, famous pastry chef and advisor of IPA, Augyawati Joe, Vice Director of Finance and Business Development of Bali International Polytechnic and Valentina Righi, PR of Gelato World Cup and Academician of Accademia Italiana della Cucina, cultural institution of the Italian Republic.
““Introducing the Indonesia Gelato Competition here in Bali is the ideal choice as Asian consumers are becoming more discerning and diverse in their healthy lifestyle choices, and their desire for high-quality food ingredients, even in desserts. We look forward to growing the culture of gelato making in the region.”
The Indonesia Gelato Competition, which is organized by Lotus Food Services and Carpigiani with the patronage of Gelato World Cup, is sponsored by IFI, Hiber, MEC3 and Greenfields and indorsed by Yong Chefs Club, Bali Culinary Professionals Indonesia, Association of Culinary Professionals and Indonesia Pastry Alliance. Exclusive media partner, Passion Magazine.
In order to further fulfill Gelato World Cup’s mission to spread the culture of gelato throughout the world, challenges such as the Indonesia Gelato Competition, are being organized around the globe! Follow us at www.gelatoworldcup.com/en
List of participants:
1 Es Teler gelato – Albert Aldo, Le Galleria, Surabaya
2 Lemong breeze – Andreas Dachi, Le Galleria, Surabaya
3 Asian Bogo – Anthony Sucipto, Le Galleria, Surabaya
4 Klepon – Gilbert Hadiwirawan, Le Galleria, Surabaya
5 Pisang Epe – Michael Valent, Le Galleria, Surabaya
6 Sweet corn & cheese – Jennifer Smith, Le Galleria, Surabaya
7 Bubur Madura Ryan Iskandar Le Galleria Surabaya
8 Douhua – Sagita Aldris, Le Galleria, Surabaya
9 Carrot cake – Yohana Pransetio, Le Galleria, Surabaya
10 Moyang – Aldino Milhan, BVGIL Gelato – Malang
11 Moscato gelato – Alvin Tanudjaya, Latteria, Jakarta
12 Klepon – Anglea Natalia, Let’s go gelato, Bandung
13 Advise on 9th – Budi Lukito, La rrich, Surabaya
14 Banana hazelnut – Cassandra Mely , St. Regis, Bali
15 Semurdaging – Septy Sabaryah, Gelato Girgio, Jakarta
16 Tiga Ramu – Diandra Irawan, Cremery di dee, Bandung
17 Pandan yogurt gelato – Dewa Agika, Jbay gelato, Bali
18 Dark chocolate gelato – Febri Nugroho, Mason adventure, Bali
19 Peuyeum Geulis -Jovita Rainy Pranata, Francelle ice cream, Jakarta
The 8th Edition of the Gelato World Cup is officially over, in the afternoon the Award Ceremony after four days of competition. These are the final scores:
At the Gelato World Cup, each Team choses its Theme, these are the Themes for CMG2018
Watch the Live Stream of the 8th edition of the Gelato World Cup. Live the competition using our hashtags on social media #CMG2018 #Sigep #GelatoWorldCup.
Our host for the Gelato World Cup 2018 is Eleonora Cozzella, food and wine journalist, together with Spiridione and Filippo Ripaldi from Eventi e Qualità.
The live stream starts at 7.30 every day. This is the schedule:
Saturday, 20th of january 2018
7.00 – 18.00 Ice Sculpture
7.00 – 11.00 Decorated Sundae
14.00 – 17.00 Gelato Cake
Sunday, 21st of january 2018
8.00 – 18.00 Ice Sculpture
9.00 – 13.30 Entrèe with Gourmet Gelato
15.00 – 17.00 Gelato Snacks
Monday, 22nd of january 2018
8.00 -11.00 Decorated Sundae
11.30 – 17.00 Mystery box
Tuesday, 23rd of january 2018
10.00 – 14.00 Final Gran Buffet
15.00 – 17.00 Award Ceremony and Press Conference
Important names of the international culinary and pastry panorama will gather at Sigep, the international gelato and artisan confectionery trade fair, to contend the coveted world champion title of the 2018 Coppa del Mondo of Gelateria scheduled for 20 to 23 January in the South Hall of Rimini Fiera. The Coppa del Mondo, a biennial event organized by SIGEP – IEG Expo and Gelato e Cultura, displays the culture and the preparation of gelato, pastry, chocolate and culinary professionals selected from among the best experts on five continents.
This year’s competition will be showcasing diverse teams of high professionalism, composed of a gelato artisan, a pastry chef, a chef and an ice sculptor. 12 teams coming from Argentina, Australia, Brazil, Korea, France, Japan, Morocco, Poland, Spain, Switzerland, Ukraine and the USA will compete in 8 trials of gelato, pastry and haute cuisine (decorated gelato tub, decorated cup, mystery box, artistic gelato cake, haute cuisine, artistic pieces and gelato desserts, at the final grand buffet, or the presentation of all the works). The Asia-Pacific participation is growing stronger: Korea replaces Colombia, that had to cancel its participation for personal matters.
The Team Managers of the 12 teams will form a technical jury that will have the task of judging the 8 races: Maximiliano César Maccarrone (Argentina), Martino Piccolo (Australia), Frederico Jardim Samora (Brazil), Kwan Kim (Korea), Elie J.H. Cazaussus (France), Marco Polo Molinari (Japan), Otmane Boumaziane (Japan), Sebastian Szmyd (Poland), Guillem Jordi (Spain), Giuseppe Piffaretti (Switzerland), Maksim Golubev, aka Massimo Gelarty (Ukraine) and Randy Torres ( USA).
The jury will be presided by the president of the World Committee of Honor, Pier Paolo Magni, accompanied by Eliseo Tonti, one of the founders of Coppa del Mondo of Gelateria and the vice-president of the Coppa del Mondo of Gelateria World Committee of Honor, Kamal Rahal Essoulami.
To monitor the progress of the race, in support of the race commissioners Sergio Dondoli and Sergio Colalucci there will be the world champions Leonardo Ceschin and Gaetano Mignano.
During all the days of the competition the artistic tests will be the background of the entire race giving the public in the Arena of the South Hall of Sigep moments of pure show for the realization of sculptures evaluated with attention to aesthetics, technical ability and to the theme in the grand final buffet set up on the field of competition on the last day of the Cup, Tuesday 23 January.
The artistic jury will be composed of experts in the field: Lorena Gava (art critic), the master Beppo Tonon (World Champion of gelato 2006 and master carver of fruit and vegetables) and Stephan Didier (Mof, national president of the French ice sculptors), with the task of judging the artistic pieces and their harmony in the Grand final buffet.
The Entrèe with gastronomic gelato trial will be evaluated by an international press jury composed by Stefan Elfenbein, president of the “Jury Berliner Meisterköche”, the jury which selects and presents Berlin’s best and most innovative chefs, by radio journalist Danielle Mitzman specializing in the field of gastronomy and in particular gelato for BBC Radio and BBC Online Magazine, by journalist and writer Alia Akkam, New Yorker, and now in Budapest where she writes about Food & Beverage for well-known international newspapers, Dylan Ooi, gelato expert based in Singapore who is contributing to the organization of the very first Asian Gelato Cup and freelance journalist Sayaka Miyamoto, who moved to Turin leaving Japan over twenty years ago, today he writes for Japanese magazines and newspapers. Together with them the publisher of PuntoIT Franco Cesare Puglisi and Emanuela Balestrino journalist of Pasticceria Internazionale, both media partners of the event, the journalists of Radio Capital Mary Cacciola and Andrea Lacatello, the curator of the blog “Jo Pistacchio”, Renato Romano, the ‘commentator and Gelato Artisan, Andrea Soban of Dissapore.
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