Compote Complot 2024: The new patisserie competition
Programme overview 2024
The "Compote Complot" is organised by KALK&KEGEL in collaboration with Confis Express and "Alles für den Gast" and is the new premium competition for patissiers and pastry chefs.
Focus is on quality, creativity and sustainability in patisserie. The competition takes place from November 9 to 11, 2024 on the main stage in the salzburgarena.
Schedule
- Application deadline: July 12, 2024
- Pre-final: October 7, 2024, Tourism School Klessheim
- Final: November 10, 2024, main stage in the salzburgarena
- Supporting programme: 9 to 11 November 2024 - Masterclasses, shows and discussions about patisserie
Who can take part?
Pastry chefs and patissiers from Germany, Austria, Switzerland and South Tyrol were able to apply until July 12, 2024. The main prize is a trip to a country of origin of chocolate and several stays, internships and workshops with leading European master patissiers.
Focus on sustainability
The competition places particular emphasis on sustainability – using sustainable ingredients, less refined sugar and treating each other with respect. The jury of renowned pastry chefs also evaluates according to these criteria.
The jury
The jury consists of the leading patissiers in the German-speaking patisserie world:
- Julia A. Leitner (CODA, Berlin – Nr. 62 World’s Best Restaurants)
- Kay Baumgardt Gault&Millau Switzerland Patissier of the Year 2020 - Mamesa gourmet restaurant, Burgeis)
- Thomas Scheiblhofer (Gault&Millau Austria Patissier of the Year 2016 – TIAN, Vienna)
- Sabrina Schanz (Gault&Millau Germany Patissière of the Year 2015 - Original Beans)
- Ian Baker (Schlemmer Atlas Patissier of the Year - Vier Jahreszeiten Kempinski, Munich)
- Matthias Mittermeier (Executive Pastry Chef Pfersich Trendforum, Neu-Ulm)
Jan Eggers (Gault&Millau Austria Patissier of the Year 2024 - Zur Goldenen Birn, Graz, and jury spokesperson)
Supporting programme
In addition to the competition, masterclasses and workshops will be held on all aspects of patisserie. Topics range from innovative dessert creations, such as "Cactus for dessert", to discussions about the future of patisserie.
No Ticket yet?
