It was perfect weather for creating precision pastries at the World Pastry Cup U.S. Competition held today in Grand Rapids, Michigan. In preparation for the upcoming Coup du Monde de la Patisserie in Lyon, France next January, eight vetted competitors met today at The Secchia Institute for Culinary Education who hosted the event. Sixty-five degree temperatures and dry conditions were the perfect setting for the coveted pastry event that happens every two years. Only four of the competitors, three finalists and one alternate, will go on to the finals in Lyon to be held January 22 - 26, 2011. Twenty-two nations will compete for the title which was last won in 2009 by the French team.

The World Pastry Cup U.S. Competition, was attended by enthusiastic supporters of the Secchia Culinary Institute. Many of the competition goers were younger - 9 years old and under - vying for a view and an autograph from one of the esteemed judges. Kerry Vincent, who is well-known for her appearances on the Food Network program "The Food Network Challenge", is one of the judges for today's competition. Vincent's legendary persona, which is revered and feared by talented pastry chefs who compete on the Food Network program, also has a group of young supporters who thinks she's "just great". Vincent, dressed in classic pearls and her signature braided headband, explained that her fans, "both love me and hate me - I'm sometimes called the Simon Cowall of cake." While having a wonderful time talking to the crowd who showed up for the competition, Vincent also explained that the purpose of her participation in the World Pastry Cup Competition is to "find a person who will represent the United States in a world class way."

Competitors include Francis Mendivil, Executive Pastry Chef of the Beverly Hills Hotel; Andrew Logan, Corporate Pastry Chef of Albert Uster Import, Gaethersburg, Maryland; Jean-Francois Suteau, Executive Pastry Chef, The Beverly Hills Hotel; Joseph Panepinto, Pastry Chef and Owner of Panardo Pasticceria in Middle Village, New York; Yoni Morales, Executive Pastry Chef, Ark at New York, New York Casino in Las Vegas; Bill Foltz, Executive Pastry Chef, L'Auberge du Lac Casino and Resort in New Orleans; Loan Co, Assistant Pastry Chef, San Francisco Marriott; and Thierry Auyjard, Pastry Chef of Jimmy Duffy Caterer in Downington, Pennsylvania.

The competition is judged on many aspects including decoration, construction, ongoing preparation, and show-personship throughout the grueling six hour preparation phase. The final plated desserts and entremet (tiny cakes) were also sampled by the judges who scored them for balance of sweetness, contrasting tastes, texture, temperature and originality among many other attributes. Ten internationally known pastry chefs participated in judging the competition. They looked for subtle outstanding details, flaws, and overall workmanship in the creations presented by each of the competitors.

The competitors who move on to the final competition in Lyon, France will create three pastry creations as a team in the categories of sugar, chocolate, and ice carving.

Look for the results of today's competition in Monday's blog.