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theme. Time and created wonderful centerpieces and chocolate and pulled sugar. The chocolate was my favorite, representing a clock done in an almost Dali like manner. They used both white and dark chocolate with the gears and face of the clock juxta positioned at angles on a raised platform. It was intricate and delicate and stunning. The team won the silver Medal in this fifth competition.
In 1995 the US team won Bronze, so you know where they will finish in 1999. After the presentation of the medals and prizes, there was a gala dinner which lasted well into the night. Charles and I shared our table with a young woman from San Diego and seven Italians. They were pastry chefs from Bologna and Florence and very happy that their team had captured gold. Frankly I thought they had stolen it! The dinner was well worth the wait (we hope to reproduce some of the offerings) and the company was most pleasant. We were invited to Bologna!!
The International Trade Show was also exciting and inspiring. We brought back some great ideas to incorporate into our service here at Thistle Hill. Our trip included other stops in France all leading Charles to promote some continuing education for my daughter-in-law, Betty and me. We have applied to the Culinary Institute of America in Hyde Park for a week in April.
While the Pastry Cup was the initial goal of our trip and our final destination, we experienced other delights in France. Perhaps Til be allowed to share some of them with you at a later date.
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