The participants were judged on their professional skills and their ability to provide a practical demonstration of trends and progress in the art of pastry to an audience. Focused was on well-prepared, well-balanced, and well presented desserts.

 

For the 2010 edition, 10 countries were participating. Each country was represented by a team of 3 pastry professionals: 2 Competitors and 1 Coach.

 

Each team had choosen a theme (e.g. hunting, a season, etc) and the 2 competitors, working on the kitchen, have had 8 hours to prepare:

 

• 2 Chocolate cake
• 1 for eight persons for display
• 1 for eight persons for tasting
  
• 18 Plated dessert
• 10 plates for the professional Jury
• 6 plates for the Media Jury
• 1 plate for photo shooting
• 1 plate for the buffet
  
• 1 Sugar showpiece
• Maximum high of 125cm
• Base of 60cm x 40cm
  
• 1 Chocolate showpiece
• 100% chocolate
• Base of 60cm x 40cm
• Maximum high of 125cm