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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 on Thursday 8th March 09:55 - 11:40am to prepare 2 portions of your dessert.

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

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

  1. Applications must also include the following information:
  2. The name of the dessert.        
  3. A description of the dessert.              
  4. A colour photograph of the dessert (uploaded with your application)
  5. The proposed ingredient from the Barry Callebaut range
  6. Chef jacket size        
  7. Preliminary judging will be based on your online submission only.
  8. Finalists will be notified by Salon Culinaire management  
  9. 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.    
  10. Candidates must supply all their own ingredients, No ingredients will be at the Live Theatre. On the Salon Website it says that "Callebaut will provide chocolate ingredients". It is your responsiblity to get those in advance.
  11. All small equipment to supplied by competitor.  (Please note,  no ice-cream machine on site,  competitors to provide own if required).
  12. Allowable mis-en-place,
  13. ONLY the following items are allowed, no other form of pre-prepared items will be permitted.
  14. Ingredients may be pre-weighed before the competition
  15. Pre-cooked sponge/cake is allowed
  16. Pre-made RAW paste (i.e sweetpaste, sable, puff, choux, filo, cigarette paste, tuille mix etc) to be cooked during the competition
  17. Pre-made puree             
  18. Each finalist must produce two portions of their plated dessert within a time limit of  1  hours  and 45 minutes.             
  19. All judges will be supplied by The Association of Pastry Chefs
  20. The judges’  decision is final.                    
  21. Finalists will be decided by the Association and Head Judge Mr M Nadell.               
  22. Finalists will be judged on:  originality,  hygiene,  number of skills shown,  professional approach,  eye appeal,  taste and balance.
  23. The Association of Pastry Chefs will pay the entrance fee for any APC member with a valid subscription on the closing date for entries.
  24. All entrants should be available on the date of the final, Thursday 8th March 09:55 - 11:40am
  25. 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.