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One of the ways through which The Wine & Food Foundation of Texas fosters and challenges new culinary and pastry talent is through competitions and scholarships. The Annual Pastry Scholarship and Competition was launched four years ago by Quincy Adams Erickson to recognize the unique skill and talent that goes into pastry, which in the past has often taken a backseat to culinary.
The competition is named each year for a Texas Pastry Chef who has made a significant contribution to Texas’ culinary legacy. The 2011 honoree is Executive Chef Mark Paul of Wink, who has worked has worked in many renowned restaurants including Le Cirque (New York) and Charlie Trotter’s (Chicago).
2012 PASTRY COMPETITION - On Hold Until 2013
Competition Date: TBD
Location: Le Cordon Bleu College of Culinary Arts in Austin, Texas
Judges: TD
CONGRATULATIONS to Susan Tran, the winner of the 4th Annual Pastry Competition (2011)! It was a very tough competition in 2011 and each finalists wowed the judges with their skill and talent.
The competition requires applicants to utilize a pre-determined ‘basket’ of ingredients to create recipes for five pastry categories including a composed dessert, a traditional Texas dessert, a standard technique dessert, a mignardises plate, and a basic yeast bread. Applications with recipes are then forwarded to a screening committee of culinary professionals who score and eventually select their top 3 finalists for competition.
2011 FINALISTS
Andrea Morgan
 Andrea was born and raised in San Antonio, TX. Andrea attended the University of Texas in San Antonio and studied Communications and Business but transferred to Le Cordon Bleu from UTSA to pursue her passion for baking. Andrea’s hobbies are reading, relaxing and cheering on her favorite team, the Spurs. Andrea has always been a shy and calm person and but really feels that her true emotions are brought out when baking.
Andrea plans to do her externship in Chicago and experience all that she can in a different state.
Lauren Ortiz
 Lauren developed a love for cooking and baking from an early age. Inspired by both of her grandmothers she grew up in the kitchen. She took interests particularly in baking. For years it was just a “hobby” and an activity that she never considered as a career option. In September 2009 that career path was chosen and she made the decision that friends and family had been encouraging all along. She relocated from Dallas to Austin to attend Le Cordon Bleu College of Culinary Arts. She enrolled in the Patisserie and Baking program in August 2010 and has since been awarded “The Best of the Best” scholarship and working as a pastry assistant in one of Austin’s hot spots, Uchi.
Susan Tran
S usan was born in New Orleans, but was raised in Houston. In high school, Susan has many creative interests but developed an special interest in baking and landed a job at a local cake decorating shop. Susan was accepted into Le Cordon Bleu Austin where she thoroughly enjoys the classes and new learning opportunities she has received so far.
Susan currently works at Uchiko as an extern.
2010 Pastry Competition Recap:
The 2010 chef honoree was Pastry Chef Philip Speer at Uchi Austin, following 2009's honoree Naomi Gallego formerly of TRIO at the Four Seasons, and the inaugural year’s honoree, Pastry Chef Mark Chapman of Austin.
The 2010 grand prize winner was Jei Grimes from Le Cordon Bleu, Austin who received a $5,000.00 culinary scholarship. The two runners-up, Samantha Wiff, and Sharon Gofreed, also from Le Cordon Bleu each carried home $1,000 scholarships.
HOSTED BY:
Le Cordon Bleu College of Culinary Arts
Le Cordon Bleu College of Culinary Arts in Austin is set in a 52,000-square-foot facility designed to inspire and support the prestigious Le Cordon Bleu Program. Few institutions possess the prestige of Le Cordon Bleu and its programs. The school takes pride in exceeding expectations with a curriculum that helps prepare graduates with the skills they need in today’s competitive workplace.
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