PASTA WORLD CHAMPIONSHIP 2019
If there’s one thing Paris is known for all over the world, it is being the capital of art. On October 10 and 11, the city will gain a new title, becoming the capital of pasta.
In fact, Pasta World Championship has chosen the charming setting of Pavillon Cambon as the location of the 2019 edition, in which:
14 chefs will compete to demonstrate their mastery.
3 challenges will push them to create three artwork recipes.
5 judges among starred chefs and artists will look for “the art of pasta” in every dish.
THE 3 MATCHES
In this challenge, the chefs will create and present their Masterpiece:
their signature dish throughout this edition.
Chefs will be asked to embrace a new Gastronomy perspective:
by using the Better-For-You pasta types, they will create a recipe able to combine creativity with a holistic concept of well-being.
The piece of resistance, the work - and the dish - by which the chef will be remembered.
The chefs will be invited to reinterpret the Masterpiece of their first challenge, by adding an unexpected twist.
GABRIEL HEINTJES (Switzerland)
JAY CHRISTOPHER BOYLE (Norway)
KSHITIZ SETHI (Canada)
NICOLA PELLIGANA (Australia)
BILLIS NIKOLAOS (Greece)
SEBASTIAN BUTZI (Austria)
EDOUARD CHOUTEAU (France)
HEAVEN DELHAYE (Brazil)
KEITA YUGE (Japan)
LEA MARION (Sweden)
SEAN TURNER (USA)
MATTEO CARNAGHI (Italy)
ZORA KLIPP (Germany)
CHRISTIAN CARRIERI (UAE)
"Art and artisan have the same roots. Pasta is an artisanal form of art. It’s the art of fine taste, something that changes depending on the ingredients we put on the plate."
He brought to the Italian cuisine the concept of “cucina pop”, which is based on perfectly balanced contrasts. These contrasts can be also experienced in his restaurant “D’O”, near Milan.
"I see pasta as a canvas that each chef can use in many ways. It’s an ingredient you can use to express different things, it gives you such freedom!"
Her creativity is rooted in the talent instilled by the French chefs she rubbed shoulders with, like Ducasse, Alléno and Fréchon. Bocuse de Bronze in 2012, she's very involved in charity through her work with the NGO World vision and she will open soon her new restaurant “Pouliche”.
"For me, the art of pasta is about the ability to enhance and transform what is basically a social, everyday item into something artistic."
Sustainability and Mediterranean cuisine are the centre of his vision. Head Chef of “Le George” in Paris, his career grew between London and Paris, as he worked in Gordon Ramsay’s starred restaurants.
"Pasta is a beautiful example of democratic design. Simple, natural, universal. I think it's a magnificent ""creative medium”: it can make anyone feel a little bit like an artist."
Her mind is a combination of colours of the South of the world and the taste and forms of the West. She won international awards as an architect, product designer, interior decorator and art director.
ASHLEY ALEXANDER (food photographer)
"Like art, pasta can not only evoke emotion and inspiration in the moment but can spark and inspire further creativity and future work."
Food photographer and content creator, Melbourne-based. Her blog “Gather and Feast” tells stories of good food and the pleasure of sharing it. She is focused on wholesome and nutritious recipes, with natural and seasonal ingredients.
Discover Pasta World Championship 2018 Edition
Pasta is a never-ending journey from field to table.
Becoming a master is no different: it’s a journey made of passion, dedication and the constant search for perfection.
PASTA WORLD CHAMPIONSHIP 2018
After winning the final round with Chinese finalist Toby Wang, USA representative Carolina Diaz has earned the title of Master of Pasta, becoming the first female winner in the history of the contest. She was able to demonstrate her skills during all the "Mastery Challenges", by showing an exceptional ability in balancing flavors and by putting her heart in every dish.