All Images © Matthew Venables 2013. All rights reserved.
Friday, March 1, 2013.
Over the period just gone I was back in France to film the conclusion of Team Pastry Australia’s tilt at the Coupe du Monde de la Pâtisserie in Lyon. After years of work and training the team managed to get all their pastry showpieces, made from chocolate, sugar and ice completed, and overall place an honorable seventh. France, of course, won handsomely.
In the days before the guys packed up their hired truck full of a couple of tonnes worth of assiduously boxed specialist gear flown from homebase in South Strathfield, they shook off the fog the long haul flight from Sydney and did their final revisions, checks and preps in a pastry school set in chateau in Yssingeaux. Cool place, nice rooms to stay in, friendly folk, freshly baked breads, cakes and pastries made on site several times each day, the in house chef was the best apprentice chef in the land the year previous. But my my was it cold.
I didn`t take a whole lot of photographs, concentrating as I was on the video work. But, out driving around one afternoon by myself, making some establishing shots of the area and surrounds, with the thermometer in the car reading minus six or minus seven degrees, the metal of tripod kinda cold burning my hands, I did make one still amid all the moving shots. I think this may have been someone’s “driveway” farm entry road.
Justin Yu in the freezer with Barry Jones’s ice sculpture at Coupe du Monde de la Pâtisserie.
Andre Sandison practicing with a pool of orange sugar at ENSP in Yssingeaux in preparation for the competition.
I was really only jolted out of video shooting mode these couple of times, which means, unfortunately, I don`t have any phots of the rest of the team members from this trip away.