Chef School student Ana Cotoros wowed the judges in the inaugural Nespresso Café Gourmand competition. Her sweet creation won her a $5,000 scholarship and the opportunity to have her dessert served in select restaurants across Toronto.
Four George Brown pastry students competed for in the competition held on November 28 at the Centre for Hospitality and Culinary Arts. The competitors were tasked with creating a café gourmand – a selection of mini desserts that complement a cup of espresso.
Cotoros impressed the judges – George Brown Chef School Director John Higgins, Nespresso Chef Ambassador Romain Avril, Langdon Hall's Chef Jason Bangerter and Nespresso Canada Vice-President Herve Bellin – with her Coffee Bliss and Griotte Mist.
Coffee Bliss is a layered coffee dessert composed of coffee-milk chocolate crémeux, crunchy almond crumble, topped with coffee-white chocolate mousse, covered with Espresso Decaffeinato granita, and a crispy cocoa nibs nougatine.
Griotte Mist is a griotte-chocolate dessert composed of joconde biscuit, feuilletine insert, topped with griotte-kirsch jelly, all covered with dark chocolate mousse, and chocolate mirror glaze, decorated with a chocolate triangle, and an Amarena cherry.
Maegan Klingenberg placed second and received $2,500, Keith Petrasek placed third and received $1,500 and Katie Kuchta placed fourth and won $1,000.