Salon Du Chocolat Competition


Salon Du Chocolat Competition Follow-up

The Salon Du Chocolat competition was a great success with about 70 people in attendance. Jennifer Sohonie from The Le Cordon Bleu College greatly welcomed our team. She was beyond helpful and was a tremendous support to us. Tae Tran was the grand prize winner receiving the trip to France.

We had very experienced Judges: Mark Pennington from Cacao Barry Canada, Tara Sedor,  Executive Pastry Chef from Seattle Four Seasons, and Michel Lallaison, Pastry Chef from France. No travel or accommodation expenses for judges were spent on behalf of the Chefs Association.

Because of the generous donations from our sponsors, we were able to save a few thousand dollars for the WSCA Scholarship Fund even with a budget of $7000 for prizes for the 6 winners.

The Wine and Chocolate Reception hosted by Washington State Wines from Bainbridge Island was very popular. Also, the amazing products from Two Snooty chefs were well received from the public.

View the Chocolate Competition Slideshow below:

2014 Seattle Salon Du Chocolate Winners 

Showpiece Category:
1st – Antoine Rondenet, Pastry Instructor Art Institute of Seattle
2nd – Tae Tran, Pastry Chef at Mirabella Seattle
3rd – Daniel Mikosz, Pastry Chef Instructor at Le Cordon Bleu Seattle

Bon Bon Category:
1st – Erin Larson, Pastry Cook at Fairmont Olympic Hotel
2nd – Tae Tran, Pastry Chef at Mirabella Seattle
3rd – Janet Waters, Chef Instructor at Lake Washington Institute of Technology

Plated Dessert Category:
1st – Varin Keokitvan, Chef Instructor Department Head at Fairstart Seattle
2nd – Charity Chapell, Chef Apprentice at Mirabella Seattle

Overall Winner:
Tae Tran, Pastry Chef at Mirabella Seattle

Application/Payment Instructions:

Non-Competitors / Spectators:

Spectators/Non-competitors can pay below for the Wine/Chocolate Tasting reception.


To enter the competition, please download the Registration Packet below, fill out the entry form and e-mail the document to Then click the paypal buttons below to pay your entry fee. The entry fee for competitors includes a Wine/Chocolate Tasting reception.

Closing Date for All Entries: September 20, 2014


Grand prize – 7 Days in France
Two days in Lyon at Paul Bocuse Institute, three days in Paris, and two days to yourself. Includes visiting Cacao Barry outside of Paris and some famous chocolate and pastry shops. Airfare included, $1500 for accommodations and other expenses.

The Top 2 scores in each category will get:

  • A free entry to the Chocolate Academy chocolate course in Chicago. These courses are usually with European instructors who give three days programs (approximate value: $800 a course). The winner is responsible for airfare and hotel.
  • A wine and gift basket from the Peterson Company.

Competition Registration Packet