CPCC’s Geoff Blount named to Team USA, to compete in 2012 Gelato World Cup in Italy

last modified Dec 06, 2011 08:54 AM
CPCC’s Geoff Blount named to Team USA, to compete in 2012 Gelato World Cup in Italy

Chef Geoff Blount

Geoff Blount, CEPC, CC, head of the Baking and Pastry Arts Program at Central Piedmont Community College (CPCC), has been named one of five members of Team USA to compete in the 2012 Gelato World Cup. Blount and his peers will travel to Rimini, Italy, Jan. 21-25, 2012, to compete in the annual competition, which will feature teams representing 11 other countries, including Argentina, Australia, Brazil, France, Germany, Japan, Italy, Morocco, Spain, Switzerland and Turkey.

“I am extremely proud of this accomplishment,” said Blount. “I have learned a lot while preparing for the Cup because international competitions demand proficiency and creativity. I look forward to seeing what other countries present, including the new designs, new techniques and new spins on pastry artistry that will be on display. I hope to bring back to the pastry community and my students some of what I will learn by competing in this Cup.”

Blount was chosen as a Team USA member for his mastery of chocolate. During the competition, Blount will have to construct a chocolate sculpture that boasts a 16” x 16” base and is at least 40” tall. He will have approximately 16 hours, over a two-day period, to create the piece.

Blount is a CPCC alumnus who has won more than 30 American Culinary Federation medals in competitions hosted across the eastern United States, including North Carolina, Tennessee and Washington, D.C. He is a past “Charlotte Chef of the Year” Award recipient, and currently serves as an ambassador for Callebaut, the world’s leading supplier of chocolate products. In addition, he recently earned the gold medal in the “Professional – Individual Pastry” category at the 2011 Music City Challenge in Tennessee and is being featured in the 2011 American Culinary Federation’s Chefpertise Guide as a chocolate and pastry arts expert who can answer the public’s recipe, healthy cooking and holiday entertaining questions.

In preparation for the Gelato World Cup, Blount is practicing his skills at the Grove Park Inn, located in Asheville, N.C., where he is currently serving as the hotel’s interim executive pastry chef until Jan. 7, 2012. Many of his practice pieces for the Cup have already started to go on display in the spa area of the hotel.

Joining Blount on Team USA are John Hui, CEPC, AAC, corporate pastry chef of Pebble Beach Resorts; Ressel Rassallat, executive chef of Shiloh’s Restaurant Group in Los Angeles; Robert Sparks, CEPC, MCFE, of Sparky’s Ice Sculptures in Colonial Heights, Va.; and Claude Lambertz, a culinary professor at UNLV in Las Vegas, Nev.

To learn more about the 2012 Gelato World Cup, please visit http://www.coppamondogelateria.it/.