By Howard Koplowitz
A seven−layer cake and elaborate chocolate showpiece created by the executive pastry chef at Russo’s on the Bay in Howard Beach took first prize in a national competition Sunday at the Jacob Javitz Center in Manhattan.
Astoria resident Ajith “A.J.” Saputhanthri was crowned Pastry Chef of the Year by Paris Gourmet and won $4,000, two gold medals and a gold trophy for his efforts.
For the theme of the competition, “Give My Regards to Broadway,” Saputhanthri created “Curtain Call” — interlocking wavy curtains and four faces with dramatic expressions out of solid chocolate. A seven−layer cake made with black pepper streusel, pomegranate ganash, chocolate mousse, biscuit and raspberry jelly accompanied the chocolate structure.
Saputhanthri said he worked on the cake for 13 weeks before coming up with the right ingredients for the winning entry at the Sunday competition.
“It’s a very big challenge,” he said.
About 1,000 chefs entered the competition, which was whittled down to 19 finalists on Sunday, when Saputhanthri won Pastry Chef of the Year.
Saputhanthri said he will use the $4,000 to rent space in Manhattan to work on his cakes and pastries.
“I don’t care about the money,” he said. “I won the title and I want to show the world who I am.”
Saputhanthri has been the executive pastry chef at Russo’s for two years, where he puts on a showcase of five wedding cakes twice a year.
Before Russo’s, Saputhan−thri was the pastry chef at an Austrian airline and worked for a Dubai hotel, Carnival Cruise Lines and a fine pastry shop in Brooklyn and Harlem.
He studied to become a pastry chef at Lucen in Zurich, Switzerland.
A Sri Lankan immigrant, Saputhanthri emigrated to the United States in 1993.
Saputhanthri said he is not interested in entering the competition next year to defend his title.
“I just wanted to show them I’m the best,” he said. “That’s it. I stay away as the winner. I have to give people a chance to win.”
Reach reporter Howard Koplowitz by e−mail at hkoplowitz@timesledger.com or by phone at 718−229−0300, Ext. 173.
