When the final bell sounded at 2 p.m., 13 frenetic hours of sugar-fueled activity came to a screeching halt.
The nine teams at the National Team Pastry Championships were instructed to stop work, but their most precarious maneuver remained at the end of the two-day competition hosted by Gaylord Opryland Resort and Convention Center.
The nine teams at the National Team Pastry Championships were instructed to stop work, but their most precarious maneuver remained at the end of the two-day competition hosted by Gaylord Opryland Resort and Convention Center.
They had to move their final sugar-and-chocolate showpieces a mere 2 feet from their kitchen workspace to the display table. That narrow gap presented a harrowing challenge because many showpieces towered more than 6 feet in height, held together only by sugar and chocolate.
Indeed, one team's showpiece collapsed amid the groans of the crowd intently watching every move.
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Read more about this event in the Tennessean
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