Chef Christophe Rull has been selected to represent the United State of America in the World Chocolate Masters. The competition, created by Cacao Barry, owned by Barry Callebaut, the world's leading manufacturer of high-quality cocoa and chocolate products, will take place in October 2022 in Paris, France.
Chef Rull brings with him over 20 years of experience as head pastry chef at Sugar Geek Show, reality TV chef on Netflix’s Bake Squad and pastry instructor at ST Pastry School. He was selected due to his creativity and determination – taking on the theme from the 2021 North American National Selections and sharing his visions for what tomorrow's outlook would be if the ocean, humanity and cacao didn’t exist.
“For me, #TMRW is all about protecting the ocean because without the ocean there is no humanity,” says Chef Rull when talking about his vision. “When we go to the moon the first thing we looked for is a source of water so for us to have a tomorrow it will be necessary for humans to preserve the ocean and find a way to minimize the use of plastic and items that pollute the ocean and ultimately on our plates.”
The World Chocolate Masters competition is dedicated to pushing the boundaries of chocolate creativity. It’s the ultimate opportunity for upcoming chefs from all over the globe to share their chocolate talent and connect with fans, professionals and industry leaders worldwide.
The eighth edition’s theme is born from the divide between apocalyptic visions and the rise of a bright new optimism. The theme, Masters #TMRW_TASTES_LOOKS_FEELS_LIKE_, embarks on a journey that invites chefs to explore totally new expressions of chocolate. It’s not about far into the future, but about tomorrow and how upcoming chefs in pastry, chocolate or hospitality industry will reinvent tomorrow’s pleasures. Creating recipes that celebrate the health benefits of cacao, and rethink the design formats such as a pastry, a snack, or a bonbon.
The USA selection was a two-day event where competitors had to create the following:
- #YOU: Mood board explaining the contestant’s vision of what #TMRW means to them
- #DESIGN: Chocolate artwork using 6 different techniques only using 5kg of chocolate
- #Taste: Fresh Chocolate Patisserie including 3 required ingredients: Chocolate, Fruit, and a locally sourced ingredient.
- #SNACK: A chocolate snack that is 100% plant-based
- #BONBON: a bonbon based on natural ingredients
In the USA event, Chef Rull interpreted the theme and each assignment by looking to the ocean and teaching the importance of protecting it, because as he says, without the ocean, humanity (and cacao) wouldn’t exist.
#YOU: No Blue, No Green, No Cacao, #TMRW
“Ocean is about 70% of our planet, from climate distribution to absorption of carbon dioxide, to transportation, cycle of life and alimentation. Today, global warming and plastic pollution tremendously affect the health of the ocean and it is necessary to protect it. Without the ocean, humanity would not exist and so cacao.”
“The ocean is loaded with plastic waste which becomes micro-plastic and is mixed up with the plankton. This plankton is being eaten by fish and ultimately ends up on our plate. The manta robot is a machine that will clean the ocean, collect plastic and transform it into renewable energy.”
#TASTE: Reef Chocolate Raspberry Wild Fennel
“The California coast is surrounded by reefs and wild fennel grows everywhere all year long. Cacao Barry Alto el sol chocolate cremeux gives a rich dominant sourness and red fruits flavor which is the perfect pairing with raspberry, and the floral aspect of the wild fennel leaves a fresh palate toward the end of the degustation. I wanted to use locally sourced products (fennel) and represent the ocean through a self-handmade reef plate in collaboration with a local pottery artist Michael Totah.”
#SNACK: Nicaragua Almond Mocha, Hazelnut Passion, Chocolate Waffle Cookies
“Vegan and quick service/portable snack. Quick boost snack to recharge energy, suitable for morning or afternoon. I am a big coffee drinker and love hazelnut gianduja. I wanted to pair the perfect drink with these chocolate hazelnut cookies bringing a hint of acidity with the passion fruit curd (cleaner/refresher) in the center.”
#BONBON: Chocolate Citrus Pistachio Drift
“Citrus is growing all over California, the acidity from the Meyer lemon marmalade and the floral scent from the kaffir lime make a perfect balance with the roasted and authentic flavor of the pistachio gianduja. In this bonbon you will have three chocolate features: the Cacao Barry Zephyr white couverture helps bring the brightness of vibrant colors inspired by the kelp forest from the ocean and the ripples of water drops. The Cacao Barry Lactee Superieure milk couverture will increase the roasted sensation of the gianduja. The Cacao Barry Extra Bitter Guayaquil dar couverture will give a note of strong cacao flavor and bitterness. The driftwood platter represents the flow from the waves of the ocean.”
Chef Rull is excited about his upcoming opportunity and plans to bring everything he has to the competition.
“I will go at it 100%. Try to find a balance between being focused on the competition and leading a healthy life. I want to make sure I am at my best,” Rull says about next year’s World Chocolate Masters. “I need to step up my game and surround myself with inspiring people who are experts that I can learn from. I want to continue to grow in my craftsmanship.”
Christophe Rull has over 20 years of experience as a pastry chef. Born and raised in France, he started his culinary career at 16 years old at a Michelin Star restaurant (Abbaye de St Croix) in the South of France. After 5 years of apprenticeship, Chef Rull pursued his journey at Michelin Star restaurants such as Le Richelieu and Les Roches Fleuries.
In 2008, he continued his career as a Chef de Partie at La Maison de Marc Veyrat, a 3 Michelin Star Restaurant before joining the prestigious Pastry School ENSP as an Assistant Pastry Instructor. In 2009, Chef Rull was part of the opening pastry team for the Aria Las Vegas Hotel & Casino before getting promoted to Assistant Executive Pastry Chef at MGM Grand Las Vegas. In 2016, Chef Rull’s expertise landed him a position as the Executive Pastry Chef at luxury property Park Hyatt Aviara where his tenure lasted 5 years.
Since he moved to the United States, Chef Rull has participated in several professional competitions such as Pastry Live in 2014 and 2015, where he was awarded Best Artistry in Showpiece along with Best Chocolate Showpiece in 2014. In 2017, he won Season 7 of Halloween Wars on the Food Network and in 2018 took home the winning title for Food Networks Holiday Wars. Most recently, Chef Rull has been part of the cast of the reality show Bake Squad on Netflix.