The Mauritian pastry team, comprising experts from top hotels, is set to compete in the African selection of the 2026 Pastry World Cup in Agadir, Morocco. The team, led by coach Sandy Scioli, director of culinary at the Escoffier Luxury Institute, includes Dominique Oraison, Pravesh Gokhoola, and Shivam Marooday. They will face stiff competition from six other African countries: Morocco, Egypt, Algeria, Senegal, and Côte d'Ivoire. The competition aims to qualify for the grand finale in Lyon in January 2027.
The Escoffier Luxury Institute, which organized the national selection in 2025, is providing technical and strategic guidance to the Mauritian team. The team's preparation has been meticulous, with each member specializing in a specific area: Oraison in chocolate, Gokhoola in sugar, and Marooday in frozen desserts. The team's strategy is built around rigor, creativity, and complementarity, under Scioli's supervision. The competition will test their skills in various areas, including dessert-making, street food, and artistic presentation.
The African selection will take place at the Palais des congrès Les Dunes d'Or in Agadir, with a rigorous schedule. The competition begins at 5:30 am with technical setup, followed by the start of the timed event at 10:30 am. The teams will have to create and execute high-level desserts, which will be evaluated by an international jury. The judging criteria include a frozen dessert, an original street food creation with chocolate, and a reinterpretation of the traditional Tarte Tatin.
The competition will culminate in an artistic presentation and buffet display, followed by the announcement of results at 6:30 pm. The Mauritian team is determined to make a strong impression and qualify for the 2027 Pastry World Cup in Lyon. With a strong track record, including a 15th place finish in 2023 and a 16th place finish in 2025, the team is confident in its abilities.
Shivam Marooday, a member of the team, had a notable individual achievement in 2025, finishing 8th in the challenging ice sculpture event. The team's experience and skills will be put to the test in Agadir, where they will face intense competition from other top African teams. The event is a significant milestone for the Mauritian pastry team, which aims to shine on the continental stage.
The 2026 Pastry World Cup African selection is a crucial step towards the global finals in Lyon. The competition will showcase the best of African pastry-making, with teams pushing the boundaries of creativity and technical expertise. The Mauritian team's participation is a testament to the country's rich culinary heritage and its commitment to excellence in the pastry arts.
As the competition unfolds, the Mauritian team's performance will be closely watched by fans and culinary experts alike. With their skills, creativity, and teamwork, the team is poised to make a strong impression and bring pride to their country. The event promises to be an exciting and memorable experience for all involved.
Key points
- The Mauritian team is competing in the African selection of the 2026 Pastry World Cup in Agadir, Morocco, with the goal of qualifying for the global finals in Lyon.
