The Crème de la
Crème Comes Together in Munich
The world's best young confectioners are set to meet at iba in Munich. On 19th and 20th September teams from Brazil, China, Germany, Iceland, Japan, Norway, Spain, and Taiwan will be competing for the gold medal in the UIBC Junior World Championship of Confectioners.
One of the competitors Tamara Seidenglanz currently working in Australia explains why she's always looking for new challenges.
Tamara Seidenglanz is representing Germany
at the UIBC Junior World nChampionship of
Confectioners at iba 2018.
Image: © Privat Tamara Seidenglanz
Tamara, you are Germany's best young
confectioner from 2017. Please let us know why you decided to become a confectioner?
I have always enjoyed cooking and baking and love treating friends and family to elaborate meals. The highlight for me has always been dessert. I've been dreaming about running my own confectionery since I was a child. Eventually, I turned my hobby into a profession and applied to train at Konditorei Widmann in Munich - in my opinion, one of the best cake shops and confectioneries in Germany.
Are you familiar with iba?
I went there in 2015 as part of a competition for apprentices. The theme was "wedding" and apprentices were allowed to create the wedding cake of their dreams with cake dummies. I came second among the trainees in their second year. Of course, I also had a look at what was available at the fair. I found the Bakers' World Championship very fascinating.
Why should a confectioner visit the fair?
The best international companies in the fields of packaging, machinery, shopfitting, raw materials, and more will be presenting their products at iba. It's the place for confectioners to gather new ideas, pick up innovations, and realise visions.
How are you preparing for the UIBC Junior World Championship of Confectioners at iba?
When I return to Germany on 1st June, I will be preparing for the competition seven days a week. The categories and tasks have been confirmed, now it is time to draw up a plan: which theme, which pralines to make, sketches of showpieces need to be drawn. After that, it will be time to test, refine, perfect, and internalise. During the World Championship, the best young confectioners in the world will be competing against each other and I am really looking forward to the challenge.
What makes the UIBC Junior World Championship of Confectioners at iba so exciting?
These competitions allow visitors to see just what is possible. A confectioner can make a lot more than just quark turnover and apple strudel. We are sugar artists, chocolate sculptors, and gourmets all at once. It is a good opportunity for prospective or experienced confectioners to see what the world is getting up to. I have been a guest at several competitions and have always been able to learn a lot from the experience - from technique to ideas or inspiration.