A Hungarian pastry chef, Attila Menyhárt, won the Central European round of the World Chocolate Masters. As a result, he will participate in the world final of the biggest international confectionary competition in Paris.
Attila Menyhárt, the leading pastry chef of Four Seasons Hotel, the brand ambassador of Debic in Hungary, has made it to the final of World Chocolate Masters 2022. He did so by winning the Central European round, held on 9 February. In October 2022, for the first time, we will be able to cheer on a Hungarian pastry chef at the world final of the biggest international confectionary competition in Paris.
As we can learn from StoreInsider.hu, renowned pastry chefs showcased their skills in Cologne at the World Chocolate Masters Central European regional round. At the competition,
Attila Menyhárt confidently won the prestigious title of Central European Chocolate Master,
ahead of Markus Weber from Germany and Johannes Warmuth from Austria. Menyhárt will prepare for the World Final in April 2022 in Barcelona at the WCM Bootcamp.
Alongside the Coupe du Monde de la Pâtisserie (Pastry World Cup) in Lyon, World Chocolate Masters is the world’s most famous confectionery competition, with the finals regularly held in the French capital.
As bdpst24.hu wrote, this year’s competition, which is based on the theme of “Tomorrow” (#TMRW _TASTES _LOOKS _FEELS _LIKE), has a strong focus on art, science, technology, and design. Together, these are set to shape the chocolate of the future. Competitors had to present chocolate and cutting-edge confectionery techniques from different perspectives. In the regional round,
Menyhárt had to create a dessert (French pâtisserie), a 100% plant-based snack, a bonbon, and a chocolate sculpture weighing up to 5 kg in just 8.5 hours.
Menyhárt said the following about preparing for the competition and performing in front of strangers:
“It has given me a certain confidence and a sense of calm to have had the opportunity to try out what it’s like to create and perform in front of unknown people in a strange environment. Both the Debic professional presentations and the professional courses I have taken have helped me to prepare for this competition.”
According to StoreInsider.hu, from the very beginning, Menyhárt has consciously worked to become a world-class, respected confectioner. His unique French-based style, premium creations, and passion for his craft have earned him many prestigious international accolades throughout his career.
In January 2019, he was featured in the English-language So Good yearbook (considered the Michelin Guide to desserts), and in 2020, his latest dessert collection was featured in the prestigious Spanish-language Dulcypas magazine.
“From the beginning, the goal was Paris and the finals, and I’m very grateful to my team and sponsors for supporting me. If I do well in the final, it won’t be just a personal victory either, as it will put the whole Hungarian pastry profession on the world map.”
Source: storeinsider.hu, travelo.hu, bdpst24.hu