Write an article about How do you get to the World Cup of pastry? Practice, practice, practice \u2014 and 75 kilos of French chocolate .Organize the content with appropriate headings and subheadings (h1, h2, h3, h4, h5, h6), Retain any existing tags from <\/p>\n
On floor 9 1\/2 of the swanky University Club of Chicago, chef Toni Roberts centers a chocolate-peanut butter pudding on a gleaming white plate. She adds a silver-dollar size graham cracker crisp and tops it off with a spiral of cocoa marshmallow \u201cfluff.\u201d<\/p>\n
A soft roar, as Roberts tickles the fluff with a blue flame to caramelize the sugar. <\/p>\n
It all feels very delicate, genteel. But in a few days \u2014 if not already \u2014 Roberts will break out the big guns. Chocolate is arriving from France, 75 kilos, weighing about as much as a small man.<\/p>\n
Roberts needs this to practice making her chocolate \u201cshowpiece,\u201d which she\u2019ll unveil during an eight-hour competition Sept. 6, at Kennedy-King College\u2019s Washburne Culinary & Hospitality Institute, where she\u2019ll be competing for one of four spots on the U.S. Pastry Team. <\/p>\n
The ultimate goal is to make it to the Coupe du Monde de la Patisserie \u2014 the world cup of pastry, in Lyon, France, in 2027. There, in a cauldron-like arena, some of the world\u2019s top pastry chefs work for 10 hours straight, dreaming up stunning creations, all while the audience members chant, blow horns, bellow out their country\u2019s national anthem.<\/p>\n
\u201cDenali\u201d is peanut dacquoise surrounded by a dark milk chocolate and peanut butter cr\u00e9meux and topped with a graham cracker-flavored chocolate crisp and semifreddo coated in cocoa marshmallow fluff and torched. The dessert, by pastry chef Toni Roberts, is served with a warm graham sauce.<\/p>\n
<\/span><\/p>\n Anthony Vazquez\/Sun-Times<\/p>\n For now, Roberts is focused on making the national team \u2014 also a grueling feat. Nine chefs from across the country competing for four spots. Eight hours, nonstop. Bathroom breaks are allowed, but not necessarily recommended.<\/p>\n Roberts, previously the executive pastry chef at The Ritz-Carlton Chicago, grew up in a little town in Ohio, where she liked to bake with both of her grandmothers. Much of her early inspiration came from watching the TV show, \u201cGreat Chefs of America.\u201d<\/p>\n \u201cI knew to watch the last 10 minutes to see the dessert portion,\u201d Roberts said.<\/p>\n A highlight of her career so far includes cooking at the White House for a President Barack Obama state dinner.<\/p>\n \u201cI got to spend a little bit of time in their pastry kitchen, which is crazy to get to: You have to go up these little spiral steps and everything has to be brought up on a dumbwaiter,\u201d she said.<\/p>\n Oddly, perhaps, Roberts says she doesn\u2019t have a \u201cmassive sweet tooth.\u201d<\/p>\n One of Roberts\u2019 chocolate creations for a Valentine\u2019s Day display.<\/p>\n <\/span><\/p>\n A miniature version of the trophy the U.S. team won for taking first place in the 2001 Club Coupe Du Monde De La Patisserie.<\/p>\n <\/span><\/p>\n \u201cSo when I\u2019m not at work I\u2019m not necessarily eating dessert,\u201d she said. \u201cI like to have a bite and try it. I burn out really quick. But I\u2019ll eat a whole bag of chips.\u201d<\/p>\n Roberts says she\u2019s not overly stressed about the upcoming competition. Perhaps not, but the chocolate-peanut butter pudding she plated for this reporter has been tweaked eight times, she said. Roberts must also prepare a frozen-fruit dessert and the chocolate showpiece \u2014 which is where the 75 kilos of fine French chocolate comes in. Her required theme: cultural heritage.<\/p>\n Roberts is planning a four-foot-tall National Park tableau, with piled-up stones, a picnic table, squirrels and a giant redwood tree \u2014 all made entirely of chocolate. <\/p>\n En-Ming Hsu was part of the only U.S. team to take first place in 2001. The Japanese are the two-time defending champions.<\/p>\n \u201cYou want a judge to look at your piece and say, \u2018How did they do that?,\u2019\u201d said Hsu, who now lives in Las Vegas but was a pastry chef at The Ritz-Carlton Chicago when she won. <\/p>\n With the whole world watching, anything and everything can go wrong, Hsu said. The judges \u2014 all top pastry chefs \u2014 deduct points for anything from discolored chocolate to portions that aren\u2019t identical in weight and, on rare occasions, for cheating. For example, someone might sneak in a premade cookie they need for a garnish. With a few exceptions, everything must be prepared on the day of the competition.<\/p>\n And if you get caught?<\/p>\n \u201cHuge point deduction,\u201d Hsu said.<\/p>\n In 2001, the U.S. team had one hour to prepare its kitchen for the next day\u2019s competition. Unfortunately, they didn\u2019t get any help from the Italian team, which had just competed.<\/p>\n \u201cItaly trashed the kitchen,\u201d Hsu recalled. \u201cAt that time, that was just a massive panic.\u201d<\/p>\n Once the competition got under way, Hsu didn\u2019t stop to eat or even pay a visit to the bathroom, she said.<\/p>\n Twenty-four years later, that single-minded focus hasn\u2019t changed.<\/p>\n \u201cIf you have to go, you have to go, but it\u2019s not a lolly-gagging time,\u201d Roberts says, adding that she doesn\u2019t plan to break for lunch. \u201cI\u2019m going to probably treat it like a marathon and carb-load the night before.\u201d<\/p>\n and integrate them seamlessly into the new content without adding new Write an article about How do you get to the World Cup of pastry? Practice, practice, practice \u2014 and 75 kilos of French chocolate .Organize the content with appropriate headings and subheadings (h1, h2, h3, h4, h5, h6), Retain any existing tags from On floor 9 1\/2 of the swanky University Club of Chicago, chef […]<\/p>\n","protected":false},"author":2,"featured_media":23695,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[29],"tags":[],"class_list":{"0":"post-23694","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/cst.brightspotcdn.com\/dims4\/default\/fefb24b\/2147483647\/strip\/true\/crop\/5998x3424+0+289\/resize\/1461x834!\/quality\/90\/?url=https%3A%2F%2Fchorus-production-cst-web.s3.us-east-1.amazonaws.com%2Fbrightspot%2Ff3%2F55%2Fc8c6c27e4fd59fe4b730ef5247ce%2Fchefroberts-070125-06.JPG","_links":{"self":[{"href":"https:\/\/citystuff.com\/chicago\/wp-json\/wp\/v2\/posts\/23694"}],"collection":[{"href":"https:\/\/citystuff.com\/chicago\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/chicago\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/chicago\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/chicago\/wp-json\/wp\/v2\/comments?post=23694"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/chicago\/wp-json\/wp\/v2\/posts\/23694\/revisions"}],"predecessor-version":[{"id":23696,"href":"https:\/\/citystuff.com\/chicago\/wp-json\/wp\/v2\/posts\/23694\/revisions\/23696"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/chicago\/wp-json\/wp\/v2\/media\/23695"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/chicago\/wp-json\/wp\/v2\/media?parent=23694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/chicago\/wp-json\/wp\/v2\/categories?post=23694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/chicago\/wp-json\/wp\/v2\/tags?post=23694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Valentine's](\"https:\/\/cst.brightspotcdn.com\/dims4\/default\/75e9d74\/2147483647\/strip\/true\/crop\/1992x2156+0+0\/resize\/840x909!\/quality\/90\/?url=https%3A%2F%2Fchorus-production-cst-web.s3.us-east-1.amazonaws.com%2Fbrightspot%2Fcb%2F1a%2Fa1b84b084074b5797299d73e3705%2Fvalentines-chocolate-showpiece-2.JPEG\")
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