It's No Half-baked Title Chase

Illawarra Mercury

Friday July 21, 2006

By MICHELE TYDD

BAKING the perfect pie or a stunning strudel is a piece of cake for Laurence Tonitto.

But can he come up with an eclair or a quiche to the intricate specifications needed to crown him the industry's top pastry cook in NSW?

That will be the question on Wednesday when, like his pastries, he will rise to the challenge against three other finalists in Sydney.

Mr Tonitto, who heads Tonitto Continental Cakes at Port Kembla, believes he has the experience and skills to win but is a little less confident about the time constraints.

"We will have 51/2 hours to make pies and a range of pastries from savoury shortcrust to choux displays.

"I know I can do all the tasks but the real test will be making time to complete them in the way I want. Practice is important but I run a business with eight employees and I have a young family, so it's not easy to squeeze in practice runs."

The competition at Olympic Park is run by the Baking Industry Association (NSW Employers) and is renowned for putting pastry cooks and bakers through the hoops.

"They are judged on everything from preparedness to hygiene so the winner really works for that title," said competition spokesperson Catherine Peier.

© 2006 Illawarra Mercury

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