PASTRY Queen India

HAMMER & Italian Exhibition Group (organiser of Sigep show), in association with Epicure, announces the third edition of The Pastry Queen India. The two-day competition will be held at Gurgaon’s ‘Indian School of Hospitality’ from November 30 – December 01, 2019, aims to recognise creativity and innovation of the Lady Pastry artists and further recognizing them on an international platform.  


The Pastry Queen-India is an exclusive event in India which provides a leading platform for talented Lady Pastry professionals to showcase their skills of pastry arts. During the competition, the contestants will be judged on their professional skills, and the ability to provide a practical demonstration of trends and progress in pastry arts.


This year the theme of the competition is “Leonardo da Vinci” and will be illustrated through a work of art made of sugar and pas-tillage, used harmoniously to create the required products.


The competition is created as per the international standards and the competitors will have to show world class skill in Sugar Arts. Sugar Art is a rare skill in India and very few can actually create this work of art in India. The competition will see this exclusive art during the event made by the best in India.


The eminent competition jury members for this year competition are Chef Parvinder Singh Bali, Corporate Chef Learning and Development, The Oberoi Centre of Learning and Development, Chef Avijit Ghosh, Corporate Pastry Chef, Hotel LeelaVenture Ltd., Chef ManishaBhasin, Executive Corporate Chef- ITC Hotels and Chef Arvind Prasad, Director of Academics, Whitecaps International School of Pastry, Bengaluru.


According to Sanjay Tandon, Managing Director, Epicure Frozen Foods India Pvt. Ltd., “The Pastry Queen” has set its sights on becoming a gold-standard international event in the pastry-making world, guaranteeing a professional platform that will showcase the category and encourage valuable feelings of goodwill, quality, passion and love for the profession, not to mention creativity, collaboration and respect. All are part of the professional ethic that underpins the sector, giving it solid roots and a constructive vision for the future. We are proud to be associated with it since its inception in India and it is our endeavor to raise the stock of pastry chefs through events like these.”


DilipPuri, Founder & CEO, Indian School of Hospitality says, “The Indian School of Hospitality is delighted to host Pastry Queen India-3. The competition is a great platform to showcase the amazingly talented women who are transforming the pastry arts landscape in India – and in turn, help inspire and encourage the up and coming generation of aspiring pâtissiers and bakers. Our college itself has a 50/50 ratio of male to female students in our culinary programmes, and we are continuously working towards bringing more awareness of culinary arts to young women everywhere.”


Sanjay Anand, Director, Hammer Publishers, avers “When we got an opportunity to go for SIGEP as a part of jury a few years back, we were really happy to see the scale of the event and the number of countries as participants. India was not a part of it. We looked at it as an opportunity to work it back in India. SIGEP supported us completely and here we are with our third edition now. The event is getting recognition slowly and steadily in India and we are proud to say that our Lady Chefs are on the global platform now which instils great confidence in them.”



About SIGEP and Ladies World Pastry Championship

Held every two years, SIGEP is a specialist trade fair held in Rimini, Italy since 1979, dedicated to pastry chefs and ice cream, chocolate and bread makers from around the world.

LADIES WORLD PASTRY CHAMPIONSHIP SIGEP 2021, Rimini, Italy is intended specifically for Lady Pastry Chefs from around the world, to give them a unique opportunity to put their skills to the test and find new inspiration for a successful and stimulating career. A high-calibre professional event, run in accordance with the strictest and fairest of professional standards and held in Italy – the cradle of confectionery and pastry-making art.


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