Sirha 2017, the World Hospitality & Food Service Event taking place next January 21-25 will organize several frozen desserts, pastry and ice cream competitions, in what organizers claim to be a professional trade show fully-packed with innovative concepts.
Three unique contests co-organized by the ‘French Association for the Promotion of Pastry Art’ & the Professional Association for Pastry, Chocolate, Ice-Cream Trades of the Rhône region, offer an opportunity for visitors to discover young talents. Under the patronage of the French National Association of Ice Sculptors, the Open of Frozen dessert aims to promote the ice-cream making trade. The contest brings together six candidates who have seven hours at their disposal to create two desserts to serve eight persons, a sculpture made of hydric ice and one creation made of nougatine.
One other competition is the well-known Coupe Du Monde De La Pâtisserie. Composed of a pastry chef, a chocolate maker and an ice-cream specialist, 23 teams from all over the world have 10 hours in which to prepare 12 identical desserts served on a plate, three chocolate desserts, three frozen fruits desserts, as well as three artistic creations: one made of sugar, one out of sculpted hydric ice and one made of chocolate.
“The main objective of the show is to enable professionals to boost their sales, enhance efficiency and surpass their objectives. Sirha is also a pragmatic event and proposes visitor-focused tools and bespoke services so that everyone may make the most of their visit and source from the best suppliers,” explains Marie-Odile Fondeur, managing director of Sirha.
