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January 20, 2009

Orlando Pastry Chef To Lead Team USA

By Pardhasaradhi Gonuguntla

ORLANDO – Orlando’s David Ramirez is the Executive Pastry Chef at Rosen Shingle Creek in Orlando and he will lead a team of two other American pastry chefs and one alternate in the quest for top honors at the world’s most prestigious international pastry competition, the 11th Coupe du Monde de la Patisserie, or World Pastry Cup, in Lyon, France. Team USA will compete against teams from 19 other countries, including pastry pros from France, Belgium and Italy.

“We are ready and eager to compete with the best pastry chefs from across the globe for the title of world champion,” said Ramirez. “Team USA has been holding monthly practice sessions for the past year at the L’Academie de Cuisine in Gaithersburg, Md., and we are more than prepared to meet the sweet and sticky challenges that lie ahead.”

To be chosen to represent the United States in the competition is a career highlight for any pastry chef, with only the top three in the country selected to compete. Ramirez, who has been with Rosen Shingle Creek since its opening in Sept. 2006, was chosen to lead Team USA after a rigorous application and interview process to assess his pastry skill and artistry.

“We are incredibly proud that David will represent the United States and Rosen Shingle Creek at the World Pastry Cup,” said Harris Rosen, President and COO of Rosen Hotels & Resorts. “He and his teammates have worked incredibly hard this year and throughout their careers to get to this point, and we wish them the best of luck as they go head to head with the best of the best.”

Joining David Ramirez on Team USA will be Roy Pell, Executive Pastry Chef at The Phoenician in Scottsdale, Ariz.; Remy Funfrock, Executive Restaurant Pastry Chef at The Broadmoor in Colorado Springs, Colo. and alternate Jim Mullaney, Artisans Group of Atlanta.

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