Florent CheveauThe USA Chocolate Master
Work: : Executive Pastry Chef at MGM Grand Hotel & Casino (Las Vegas, NV)
Florent is a precision expert that treats every dessert with the utmost care. Without missing a single detail, without hesitation. His mix of modern techniques and lavish decorations really made him a one-of-a-kind contestant at the USA preselections of the World Chocolate Masters. One that will definitely raise the bar for the many competitions to come.
About the National Selection
On Saturday 29 April, the Academy of Chicago Chocolate Academy hosted the USA preselections of the World Chocolate Masters. Four ingenious chefs pushed themselves to the limit for a precious ticket to the World Chocolate Masters finals. After a series of impressive snacks, pastries and an awe-inspiring showpiece, Florent’s consistent quality struck a chord with the jury members. He will be representing America at the World Chocolate Masters finals.
"MY GOAL AND FOCUS WAS TO BE COMPLETELY PREPARED. HAVING THE PRIVILEGE OF WORKING WITH THESE TALENTED CHEFS AND CACAO BARRY IS A TRULY UNIQUE EXPERIENCE."
– Florent Cheveau –
The numbers #2 and #3
#2 Devin D. Cowan
Work: Assistant Executive Pastry Chef at The Greenbier (White Sulphur Springs, WV)
#3 Jove Hubbard
Work: Executive Pastry Chef at Chicago Athletic Association Hotel (Chicago, IL)
Quotes from the jury report
“CHEF CHEVEAU’S EXTENSIVE BACKGROUND AND TECHNIQUE PLAYS A CRITICAL ROLE IN HIS ABILITY TO COMPETE WITH THE BEST CHOCOLATE CHEFS FROM ACROSS THE GLOBE."
– Chef Jerome Landrieu –