Category: Baking And Pastry

Baking and pastry competition update

3/22/2024

Please take note of the following information.

-Pate a choux will be baked in a 375 degree convection oven, NOT in a deck oven at 400 degrees.

-Contestants will make a half batch of baguettes due to space constraints.

-Due to cakes (for decorating) being thicker than what was expected, contestants will need to split their cake in half, instead of using two rounds.

Please reach out with questions.

[email protected]
[email protected]

Baking and Pastry Tour Available

3/19/2024

For any baking and pastry competitor:

Chef Meghan has opened the kitchen where the baking and pastry competition will take place for a tour. The tour will be Monday, 3/25 from 11a-1p. During this tour, competitors will be able to see the space and equipment that will be used for the competition and ask questions. Please let Chef Meghan know if you are planning to come. [email protected]

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Baking and pastry update

3/7/2024

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Below are minor changes to the baking and pastry packet previously posted.

1) Present ALL scones
2) Galettes will be baked in the convection oven, NOT deck oven as packet states
3) Contestant may use up to 4oz of filling per galette (baker's judgement)

Please reach out with questions

Meghan Roddy: [email protected]
Megan Lewis: [email protected]

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BAKING AND PASTRY COMPETITION

2/27/2024

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March 29th
UVU Culinary Arts institute (661 E Timpanogos Parkway, Orem)
Attached you will find 2 documents, you will want to be familiar with the info in both.