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The Association of Pastry Chefs
Est 1993 by pastry chefs, for pastry chefs.
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© Association of  Pastry Chefs 2013

Privacy statement



All entrants must submit online designs for an original plated dessert for fine dining service by the closing date. If selected for the final you will be required to attend at Hotelympia on Wednesday 25th January 2017 1130hrs - 1315hrs to prepare 2 portions of your dessert.

1. The competition is open to any person over the age of 18 years on the closing date.

2. Applications must be made through the  Salon Culinaire online application process, without exception.            

3. Applications must also include the following information:

3.1. The name of the dessert.        

3.2. A description of the dessert.              

3.3. A colour photograph of the dessert (uploaded with your application)

3.4. The name of the Callebaut  product and proposed CCS serviceware from the RAK range.

3.5. Chef jacket size         

4. Preliminary judging will be based on your online submission only.

5. Finalists will be notified by Salon Culinaire management  

6. All entrants MUST use at least one raw material from the Barry Callebaut range as specified on the APC website ( is no other restriction on ingredients used. In addition all competitors MUST use serviceware from the CCS range as defined.

7. All serviceware will be provided by Continental Chef Supplies, full details available at           

8. Candidates must supply all their own raw materials   

9. All small equipment to supplied by competitor.  (Please note,  no ice-cream machine on site,  competitors to provide own if required).

10. Allowable mis-en-place,

10.1. ONLY the following items are allowed, no other form of pre-prepared items will be permitted.

10.2. Ingredients may be pre-weighed before the competition

10.3. Pre-cooked sponge/cake is allowed

10.4. Pre-made RAW paste (i.e sweetpaste, sable, puff, choux, filo, cigarette paste, tuille mix etc) to be cooked during the competition

10.5. Pre-made puree             

11. Each finalist must produce two portions of their plated dessert within a time limit of  1  hours  and 45 minutes.             

12. All judges will be supplied by The Association of Pastry Chefs

13. The judges’  decision is final.                    

14. Finalists will be decided by the Association and Head Judge Mr M Nadell.               

15. Finalists will be judged on:  originality,  hygiene,  number of skills shown,  professional approach,  eye appeal,  taste and balance.

16. The Association of Pastry Chefs will pay the entrance fee for any APC member with a valid subscription on the closing date for entries.

17. All entrants should be available on the date of the final, Wednesday 25th January 2017 1130hrs - 1315hrs

18. These rules are in addition to the rules of The Salon Culinaire, which can be found on the Salon Culinaire website.

Got a question?

All queries should be submitted to the following email address

Please note we are not able to accept entries at this email address.