TAFE NSW Wollongong’s own king of chocolate, Herve Boutin, has been announced as President of the jury panel for the Pastry, Gelato, and Chocolate World Cup.

Mr Boutin is the TAFE NSW teacher with the world’s most edible title, Master Patissier Chocolatier Confectioner MOF Glacier 1989.

He will oversee the judging of the World Cup as 18 countries, including the Australia who are part of the Euroquip Oceania team. The teams will compete for the 2019 World Trophy of Pastry Gelato and Chocolate in Milan Italy later this year. The renowned competition is hosted by The International Federation of Patissier, Gelato and Chocolate (FIPGC), who were proud to announce Mr Boutin’s appointment.

The FIPGC recognised the calibre of Mr Boutin’s talent, saying “He is not only one of the Meilleurs Ouvriers de France, MOF Glacier 1989 (one of the best in his field in France), but also one of the experts in the WorldSkills competition and a teacher at TAFE NSW.”

Mr Boutin was excited to be playing a prominent role in the industry he has dedicated more than 40 years to. He started his apprenticeship in 1978 in a bakery south of Lyon, France.

“The World Trophy competition will be exciting. The standard will be extremely high, creativity and innovation will certainly be on the menu in the great city of Milan,” he said.

“My goal as the jury President is to deliver a fair competition and support all managers.”

The presidency will be Mr Boutin’s second international role in 2019. He has also been selected as WorldSkills Chief Expert International Patisserie Confectionery, in Kazan, Russia in August.

“I am working to support the delivery of competitions, our industry and in particular young people who will represent our industry in the future. I’m glad to be giving back as I am a former WorldSkills competitor myself.

“I like the creativity of this industry and the ability to be employable anywhere in the world,” Mr Boutin said.

Each year Mr Boutin travels from Wollongong to teach specialty techniques to TAFE NSW commercial cookery and retail bakery students throughout the state. He shares his knowledge of higher-level craftsmanship and hands-on experience gained through years in the industry.

He said TAFE NSW graduates were highly regarded because their training is specifically based on industry needs. “TAFE NSW baking training is endorsed by this industry.

“The skills taught are matched to current industry practices. When it comes to training, for quality, there is no one that comes close to TAFE NSW.”

To learn more about studying commercial cookery or retail bakery at TAFE NSW visit www.tafensw.edu.au or phone 131 601.

Media contact: Adam Wright, TAFE NSW Media Officer, (02) 4421 9895, mobile 0466 375 552.