Hawai‘i Gelato Maker Leads Team USA to a 7th Place Finish in the Gelato World Cup
Hawai‘i’s own Dirk Koeppenkastrop led Team USA to a seventh place overall, a first-place victory in the ice-carving round and a third-place tie for the mystery box. The competition took place in January in Italy.
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Photo: Carlota CaldeiraLeft to right: Team USA manager John Hui, ice carver Chris Foltz, pastry chef Tim Brown, captain and gelato maker Dirk Koeppenkastrop and lead pastry chef Michele Pompei.Photo: Carlota CaldeiraLeft to right: Team USA manager John Hui, ice carver Chris Foltz, pastry chef Tim Brown, captain and gelato maker Dirk Koeppenkastrop and lead pastry chef Michele Pompei.
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Photo: Carlota CaldeiraTim Brown, Michele Pompei, Chris Foltz and Dirk Koeppenkastrop.
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Photo: Carlota CaldeiraFor the savory gelato test, Team USA made a trio of duck with foie gras gelato and decorative ice spheres.Photo: Carlota CaldeiraFor the savory gelato test, Team USA made a trio of duck with foie gras gelato and decorative ice spheres.
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Photo: Carlota CaldeiraThe team used innovative techniques to keep 20 servings of gelato cold before submitting them to the judges.Photo: Carlota CaldeiraThe team used innovative techniques to keep 20 servings of gelato cold before submitting them to the judges.
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Photo: Carlota Caldeira
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Photo: Carlota CaldeiraIn the chocolate mignon round, the team presented four small cakes weighing only 40 grams each.Photo: Carlota CaldeiraIn the chocolate mignon round, the team presented four small cakes weighing only 40 grams each.
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Photo: Carlota Caldeira
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Photo: Carlota Caldeira
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Photo: Carlota Caldeira
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Photo: Carlota CaldeiraThe final presentation of the chocolate mignon round. The team’s theme, Fire and Ice, is displayed visually as well as through taste and texture.Photo: Carlota CaldeiraThe final presentation of the chocolate mignon round. The team’s theme, Fire and Ice, is displayed visually as well as through taste and texture.
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Photo: Carlota CaldeiraA closeup of the mignon round.
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Photo: Carlota CaldeiraA slice of gelato cake, with a mango liliko‘i sorbetto surrounded by raspberry and roasted white chocolate flavors.Photo: Carlota CaldeiraA slice of gelato cake, with a mango liliko‘i sorbetto surrounded by raspberry and roasted white chocolate flavors.
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Photo: Carlota CaldeiraThe gelato cake round.
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Photo: Carlota CaldeiraMichele Pompei and the gelato cake.
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Photo: Carlota CaldeiraTeam USA poses with a cross section of the gelato cake.
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Photo: Carlota CaldeiraA closeup of the decorations on the gelato cake.
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Photo: Carlota CaldeiraChris Foltz works on his ice carving, which will be presented on the final day of the competition.Photo: Carlota CaldeiraChris Foltz works on his ice carving, which will be presented on the final day of the competition.
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Photo: Carlota CaldeiraAn almost-complete ice sculpture of a woman.
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Photo: Carlota CaldeiraDecorations for the gelato cake.
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Photo: Carlota Caldeira
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Photo: Carlota CaldeiraPutting the finishing touches on the decorated sundae.
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Photo: Carlota Caldeira
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Photo: Carlota CaldeiraDry ice made the presentation of the decorated sundae even more dramatic.
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Photo: Carlota Caldeira
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Photo: Carlota CaldeiraKoeppenkastrop used a fior di latte gelato to showcase Team USA's mystery flavor, soursop green tea.Photo: Carlota CaldeiraKoeppenkastrop used a fior di latte gelato to showcase Team USA's mystery flavor, soursop green tea.
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Photo: Carlota CaldeiraTeam USA’s final presentation, including all seven tests of the competition: croccante sculpture, ice sculpture, decorated sundae, gelato cake, savory dish, mystery flavor and chocolate mignons.Photo: Carlota CaldeiraTeam USA’s final presentation, including all seven tests of the competition: croccante sculpture, ice sculpture, decorated sundae, gelato cake, savory dish, mystery flavor and chocolate mignons.
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Photo: Carlota Caldeira
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Photo: Carlota CaldeiraA closeup of the croccante sculpture, mignons and decorated sundae.
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Photo: Carlota Caldeira
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Photo: Carlota Caldeira
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Photo: Carlota CaldeiraThe final presentation.
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Photo: Carlota Caldeira
