Today, Cacao Barry® announced that chef Dan Forgey will represent the United States at the prestigious 2015 World Chocolate Masters final at the Salon du Chocolat in Paris. After an extensive candidate review, Forgey was selected as the US Chocolate Master based on his skill, precision and creativity in creating chocolate confections and desserts. The Cacao Barry® World Chocolate Masters are now in their sixth edition and the only global culinary competition dedicated entirely to the art of chocolate.
As part of the US national selections procedure, candidates were asked to submit a personal portfolio of chocolate artistry for review. Candidates also submitted samples of dipped and moulded pralines ,and a layered cake for tasting. Entries were evaluated based on taste, texture, visual representation and creativity in conveying the competition theme, i.e. ‘Inspiration from Nature’.
“I am honored to represent the United States at the upcoming World Chocolate Masters competition,” said chef Forgey. “This global event is recognized as the premier competition for chocolate professionals. I am eager to begin my preparation – especially developing inspirational concepts for my chocolate showpiece and plated desserts.”
“Chef Forgey’s impressive professional portfolio, and assortment of pralines and cakes demonstrated the technique, taste and creativity required to successfully compete against other top artisans from around the world,” said Jérôme Landrieu, pastry chef and director of the Chocolate Academy™ in Chicago. “We’re excited to offer pastry chefs and chocolatiers this unique opportunity to demonstrate their abilities in creating works of art using fine chocolate.”
About Dan Forgey
Originally from Alaska, Dan began his culinary career at the New England Culinary Institute in Burlington, Vermont graduating with an Associate of Science in culinary arts. After graduation he began working in upscale resorts in Wisconsin, Michigan and Florida. He accepted a position on a 30-foot commercial fishing boat for a three-month season in Southeast Alaska. Upon finishing, he assisted with opening an 80-seat fine dining restaurant in Massachusetts where, after opening, he assumed the position of head chef.
Forgey then moved to Florida when he accepted a pastry position at the Waldorf Astoria Naples. While training for his first Chocolate Showpiece competition, he was introduced to Chef Norman Love and accepted a position with the Fort Myers-based chocolatier and pastry chef in 2007. Since then, Forgey has continued to compete in chocolate showpieces, subsequently receiving three silver medals and the best overall showpiece during the 2013 edition of Pastry Live.
Traveling the world touring chocolate factories and production facilities, Forgey uses his broad culinary and pastry experience as well as cutting edge techniques to create chocolates and sculptures that constantly challenge the boundaries of the industry.