Alaa Kobeissi, winner of the chocolate category of the World Pastry Cup Kuwait and Middle East, will be watching the final of the Coupe du Monde de la Pâtisserie at Sirha, Lyon, on September 24-25.
The Kuwait pastry team, comprising Alaa Kobeissi and Jagadeesan Alagarsany, was selected by the World Pastry Cup committee through the rating file to represent the Middle East in the World Pastry Cup. However, there was insufficient time to prepare for the 2021 edition of the World Pastry Cup this month. Instead, the pair have been invited by Valrhona as special guests to watch the final in Lyon. Kobeissi will be attending as the Middle East selection’s representative.
The regional selection was due to take place in Lebanon in 2020, but it was suspended due to the Covid-19 crisis, like almost all the other continental selections. The European selection was the only one that went ahead in January 2020.
For the first time in Jordan, KSA, Kuwait and Lebanon, the HORECA network hosted the National World Pastry Cup selections, which were sponsored by Valrhona and its partners, Sosa and Capfruit. The candidates participated in a live preparation of an artistic showpiece made of sugar and two frozen fruit desserts, as well as a live preparation of a chocolate showpiece integrating a sculpture of Valrhona dark chocolate adorned with six desserts.
For the first time in Jordan, KSA, Kuwait and Lebanon, the HORECA network hosted the National World Pastry Cup selections. The candidates participated in a live preparation of an artistic showpiece made of sugar and two frozen fruit desserts, as well as a live preparation of a chocolate showpiece integrating a sculpture of Valrhona dark chocolate adorned with six desserts.
The gold medal winners were: Ahma Sammour (chocolate) and Anas Alqusaiti (sugar) from Jordan; Mohammed Al Ahrache (chocolate) and Tarik Abaghous (sugar) from KSA; Alaa Kobeissi (chocolate) and Jagadeesan Alagarsany (sugar) from Kuwait; and Pierre Abi Hayla (chocolate) and Ali Ibrahim (sugar) from Lebanon.
Speaking about his journey, Kobeissi said: “I participated in the World Pastry Cup Kuwait selection because it is such a prestigious event. It is important to create awareness and encourage others in the Middle East to take part in such competitions.”
He added that while there are some fantastic chefs in the Middle East, the region is often underrepresented at high-level international culinary competitions. “There is so much talent in the Arab world, and I hope that we will see teams from the region participating in world-famous pastry events like Sirha.”
The national and Middle East selections will be launched soon.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
