Have you gotten the last issue of Pastry Art and Design? The whole issue is devoted to several world cup competing teams. They ask each of them the same questions and show their work. I'm making one of the desserts from that issue for Sat. nights buffet (so far, I wouldn't rate it as world class, it's a bit heavy handed with it's flavoring).
Also as I understand The French Pastry School In Chicago actually teaches a class on preparing for competitions.
BUT, I'm not sure if you mean the same kind of competitions or do you mean shows like the Oklahoma cake show??
__________________
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |