Resort Trust Co., Ltd. Resort Trust holds the “5th Dessert Contest” ~ New categories for Japanese cuisine, Chinese cuisine, and young people will be established, and the best creations will be commercialized at hotels ~

[Resort Trust Co., Ltd.] Resort Trust holds the “5th Dessert Competition” – New categories for Japanese cuisine, Chinese cuisine, and young artists will be established, and the best works will be commercialized at hotels – ​ Image
URL: Resort Trust Co., Ltd. Press release: March 13, 2025 Resort Trust holds the “5th Dessert Competition” – New categories for Japanese cuisine, Chinese cuisine, and young people will be established, and the best creations will be commercialized at the hotel. Resort Trust Co., Ltd. (Headquarters: Nagoya City, Aichi Prefecture, President and CEO: Yuki Fushimi, hereinafter referred to as Resort Trust) held the final judging of the “5th Resort Trust Desert Competition” on February 20, 2025. This competition is part of our efforts to embody the Resorttrust Group’s management philosophy of “Trust and Challenge,” “High Sense and High Quality,” and “Excellent Hospitality.” Aiming to develop the next generation of human resources and improve customer satisfaction, we promote the growth of our employees by providing a place where they can compete in skills and creativity through the creation of desserts. This year’s event was held for the first time in seven years due to the
coronavirus pandemic, and was held in four categories: senior category (pastry business for over 6 years), junior category (pastry business for less than 6 years), Japanese kitchen category (staff working in a Japanese kitchen), and Chinese kitchen category (staff working in a Chinese kitchen). Among these, the junior division for “young people” and the “Japanese food kitchen/Chinese kitchen” division were set up for the first time, providing a place where more staff can take on the challenge. 62 entries were submitted from facilities all over the country, and 9 people who passed the initial screening will advance to the final screening. The final judging was held at Toho Gas Pro Kitchen “Oisys” in Minato Ward, Nagoya City, and a practical judging was conducted based on the recipes submitted in the first round. The judging criteria focused on three points: “combination and expression of taste,” “design,” and “originality.” The winners were selected after a rigorous review by internal and external judges. The works that win the top prize in each of the four categories will be commercialized for a limited time at each player’s hotel. Honami Imaizumi of Laguna Bay Court Club’s pastry kitchen, who won the Grand Prize in the senior category, expressed her joy and enthusiasm for the future, saying, “Using this award as encouragement, we will further refine our skills and strive to provide even better desserts to our customers.” Other award winners said things like, “I’m grateful that I have a boss who teaches me techniques and I can improve my skills every day,” “I’m grateful for the support I received in
participating in the competition, and the work support I received,” “My motivation increased as I interacted with many staff members through participating in the competition,” and “I want to be able to teach my knowledge and skills to my juniors like my seniors.”
https://prcdn.freetls.fastly.net/release_image/47917/209/47917-209-dfd9414649ca5ba72bd70a26a87fb093-3900×2600.jpg The final selection (practical examination) held in Nagoya city
https://prcdn.freetls.fastly.net/release_image/47917/209/47917-209-82ec6df688c04a11e850a83a58b477d3-3900×2600.jpg For the Resort Trust Group, people are an asset and a source of growth. This competition is positioned as a human capital management measure that strengthens the competitiveness of the entire company by providing a place where employees can demonstrate their abilities and experience growth. We will continue to support the growth of each staff member and work hard to deliver moving experiences to our customers. 5th Resort Trust Dessert Competition Overview □Date: February 20, 2025 (Final selection) □Venue: Toho Gas Pro Kitchen “Oisis” (Minato-ku, Nagoya City) □Judge: Mr. Kazuyoshi Takahashi (Manager, Brand Sales Division, Sales Planning Department, Nippon France Shoji Co., Ltd.) Kazuya Takada (The Kahala Hotel & Resort Yokohama Pastry Chef) Michiaki Kuga (Tokyo Bay Court Club Pastry Chef) Masahiro Sudo (Laguna Bay Court Club Pastry Chef) □Chairperson: Toshihiko Uchiyama (Resort Trust Co., Ltd. Managing Director and Executive Chef) □Assignment: Japanese cuisine/Chinese kitchen category “Sweetness for course dishes” Junior Division “Lounge Cake” Senior Division “Hachette Dessert” Spring is a place that gives the distinctive features of each facility (food, environment, concept, etc.), and seasonal items. “Les Verges Boislon Frozen Puree” What was used. [Winners of each category and introduction of works] ■Chinese Kitchen Department Grand Prize: Rin Tamayama (Laguna Bay Court Club China Kitchen)
https://prcdn.freetls.fastly.net/release_image/47917/209/47917-209-5ce59a71e6e47b0583d89b1009f85715-846×1227.jpg Competition work introduction: We made use of fresh seasonal strawberries and added raspberry puree to create a sorbet with an even deeper and refreshing taste. You can enjoy it with the mellow and fragrant jasmine mousse. The mousse is made with tea leaves from Mari, which starts blooming in April, and has a sweet, gorgeous scent that makes you feel the arrival of spring. The strawberry jelly is characterized by the faint bitterness of the spices boiled in white wine and the refreshing lemon-like aftertaste. The Chinese-style spring roll skin is used to resemble pie dough, and the crispy texture and buttery flavor are accented. Lastly, the dried coriander added an ethnic touch, and the alyssum and rice paper were decorated to resemble strawberry and jasmine flowers. For the seasonal
strawberries, we used strawberries from Yamada Farm so that we could take advantage of the local specialties of Laguna Bay Court Haraku Club.
https://prcdn.freetls.fastly.net/release_image/47917/209/47917-209-c5a381e7e725ec0360ca0feaadb928d7-3360×2240.jpg Title: “Strawberry sorbet and jasmine mousse mille-feuille style” It is scheduled to be sold from March 14, 2025 at the lounge “Bonds Bay” of the fully members-only resort hotel “Laguna Bay Court Club”. (Ends as soon as supplies run out) *Limited to 5 pieces per day Please see below for details on sales items. View details ​ *Ingredients, etc. of the products sold may change from the
competition works depending on purchasing conditions, etc. ■Japanese food kitchen department Grand Prize: Yuina Nitta (XIV Hakone Rikyu Japanese Cuisine Kitchen)
https://prcdn.freetls.fastly.net/release_image/47917/209/47917-209-978a52bd7892cf0e5b00fa4d6268bd75-813×1235.jpg Introducing the competition work: For the strawberry yokan, we used white bean paste to bring out the color of the puree, and we added pink Domyoji powder to the top to create a kinkyokukan with cherry blossoms scattered like a flower raft. For daifuku, we add strawberry flakes and nuts to gyuhi to change the texture and taste, and we also add strawberry puree and fresh strawberries to the cheese filling, making it a strawberry-filled daifuku. Odawara’s Shonan Gold and strawberries are marinated in Soga Bairin’s plum wine and topped with strawberry yogurt sauce. Local ingredients and strawberry puree are used throughout to create a spring-like sweetness.
https://prcdn.freetls.fastly.net/release_image/47917/209/47917-209-7b7a618b8c000dc6545564c63aeca861-653×472.jpg Title: “Ichigo Ichie – Boisron Phrase Puree and Hakone Spring” Sold from March 22nd to March 31st, 2025 at the lounge “Bellavista” of the membership resort hotel “XIV Hakone Rikyu.” *Offering hours: 14:00-21:00, price: 1,500 yen (1,815 yen including tax and service charge), limited to 5 meals a day. *Ingredients, etc. of the products sold may change from the competition works. ■Junior Division Grand Prize: Mai Takasu (Laguna Bay Court Club Pastry Kitchen)
https://prcdn.freetls.fastly.net/release_image/47917/209/47917-209-753acfe017a72d6b19058ff6a634acf6-864×1258.jpg Competition work introduction: I wanted to express the excitement of seeing cherry blossoms through a cake, so I created a cherry blossom cake that combines seasonal strawberries and cherry blossoms. We mixed cherry blossom leaves into the damand to give you the taste and aroma of cherry blossoms, and we also used tonka beans, which are said to have the scent of cherry blossom chips, in the mousse to create a cake that feels even more spring-like. In the center, we created a strawberry jelly made with Benihoppe, which is one of the more sour strawberries grown in Aichi Prefecture, to balance out the overall balance of the cake.
https://prcdn.freetls.fastly.net/release_image/47917/209/47917-209-e13e395e013c1ff96d87d9d660cad9a4-3360×2240.jpg Work name “Sakura” It is scheduled to be sold from March 14, 2025 at the lounge “Bonds Bay” of the fully members-only resort hotel “Laguna Bay Court Club”. (Ends as soon as supplies last)Please see below for details on the products on sale. View details ​ *Ingredients, etc. of the products sold may differ from those in the competition depending on purchasing conditions. ■Senior Division Grand Prize: Honami Imaizumi (Laguna Bay Court Club Pastry Kitchen) Image
URL: https://prcdn.freetls.fastly.net/release_image/47917/209/47917-209-42bed6fd1d0c3f7d6a2980d11c9de97b-902×1309.jpg Competition work introduction: A dessert using Mikawa’s Benihoppe, a specialty of the region where the Laguna Bay Court Club is located, and cherry blossoms, a spring flower that goes well with strawberries. Spring is also the season when new things begin, and we captured that excitement in one dish. You can feel spring strongly from the appearance, and you can also enjoy the different textures such as candy, shukuse, and crumble. In addition, the sour sorbet has a refreshing cherry flavor.
https://prcdn.freetls.fastly.net/release_image/47917/209/47917-209-84734eac15e71ff5c949e04490635a60-3360×2240.jpg Title: “Sakura Blooming Strawberry Vacherin” It is scheduled to go on sale from March 14, 2025 at the lounge “Bonds Bay” of the fully members-only resort hotel “Laguna Bay Court Club.” (Ends as soon as supplies run out) *Limited to 5 pieces per day Please see below for details on sales items. View details ​ It will also be provided at the hotel’s 6th anniversary event to be held on March 28, 2025. *Ingredients, etc. of the products sold may differ from those in the competition product depending on purchasing conditions.
https://prcdn.freetls.fastly.net/release_image/47917/209/47917-209-113617b6a11a98edda21d98cc4e78def-1019×565.jpg Dessert competition finalists (back row) and judges (front row) Company Profile Company name: Resort Trust Co., Ltd. Location: 2-18-31 Higashizakura, Naka-ku, Nagoya, Aichi Prefecture Established: April 1973 Representative: Yuki Fushimi, Representative Director and President Capital: 19,590 million yen (as of March 2024) Official homepage: https://www.resorttrust.co.jp/ Sustainability site: https://www.resorttrust.co.jp/sustainability/