Chef Dan Forgey Selected to Represent U.S.
CHICAGO, October 10, 2014 – Cacao Barry® – the French brand of high-quality chocolate and cocoa products for gourmet professionals – today announced that Chef Dan Forgey will represent the United States at the prestigious 2015 World Chocolate Masters competition in Paris. After an extensive candidate review, Forgey was selected as the U.S. Chocolate Master based on his skill, precision and creativity in creating chocolate confections and desserts. Cacao Barry® World Chocolate Masters, now in its sixth edition, is the only global culinary competition dedicated entirely to the art of chocolate.
As part of the U.S. national selections process, 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 – “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™ 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 Chef Forgey
Originally from Alaska, Dan began his culinary career at 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 (formerly Naples Grande). 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 starting at Norman Love Confections, Forgey has continued to compete in chocolate showpiece sculptures subsequently receiving three silver medals and best overall showpiece in 2013 Pastry Live.
Dan worked in chocolate production where he was responsible for ganache fillings as well as the design and production of all of novelties, including the creation of the coveted S’More Love. In September 2011, Forgey was promoted to chocolate production manager. Today, he is responsible for running the chocolate production as well as designing new flavors of confections for NLC’s core and holiday lines. Forgey is also responsible for helping develop new novelties including the items available at the Boston Red Sox JetBlue Park located next to the Fort Myers Chocolate Salon and for the Fannie May’s ultra-premium line, FM Artisan by Norman Love.
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.
Sixth Edition of the Cacao Barry World Chocolate Masters
The USA Chocolate Masters will take place November 6-8, 2014 at the Barry Callebaut Chocolate Academy in Chicago, IL. This competition is open to anyone who is working in the following sectors: pastry-making and confectionery, restaurants and catering, and professional culinary training, with the exception of members of the Barry Callebaut Ambassador Club and Barry Callebaut employees.
Contestants must have been born before 1st January 1993 and have worked / resided in the USA for a minimum of the last 5 years.
A professional jury will judge the creations, taking account of presentation, taste and technical skills.
The theme for both the National Selections and the Final is “Inspiration from Nature”.
Definition of the theme:
Nature proves to be a strong source of sensorial inspiration. Whether it is the colors, the flavors, the sounds of the ocean, the change of seasons, nature is all around us and affecting our moods. At the same time we want more pure, authentic and high quality ingredients. Food is more than just food; it tells a story that more and more people want to be told.
For this edition of the Cacao Barry World Chocolate Masters, Patissiers, Chocolatiers and Chefs will have to play with colors, shapes, scents, textures…to tickle Jury’s senses. We like to invite chocolate creators around the world to explain how they shaped and transformed natural products into a delightful story. We like to invite them to become authors and share their showpieces by putting cacao and chocolate at the heart.
Rules national selections