Once all the work is done some of the most dramatic competition moments are when the chocolate and sugar showpieces must be moved from the kitchen to the buffet table for judging and display. Teams are all aware of this necessity, pieces are designed so that they can be moved, and the teams practice moving their completed work.
But competition is nothing like practice and anything can happen in the different conditions of the competition kitchen – especially the humidity (or lack thereof) in the Arizona desert.
The question remains – which teams’ work will make it to the table for final judging?
Originally published in June, 2010, in conjunction with Dessert Professional Magazin on the DessertTube channel on YouTube.
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