ON JULY 2 and 3, Pastry Chef-Instructors Chad Pagano and Rebecca Millican, joined by pastry chef Nicole Kaplan, will compete in the National Team Pastry Competition in Nashville, Tenn. If they win, they will represent the United States at the 2008 international competition.

Of all the applicants to the competition, only nine teams are selected to compete, creating sugar and chocolate showpieces measuring at least three feet and six inches in height, a pastillage tray, a plated dessert, an entremet glacé, chocolate bonbons, and petits gâteaux. All of these must reflect the year's theme, in this case Country Western Music Titles. The contestants have 13 hours over two days to complete their pieces, which must be made entirely in Nashville. They will be judged on artistry and technical merit, work ethic and hygiene, and taste.

Pagano, having a Sugar Showdown competition under his belt, is team captain, and selected the other members. "Each one of the us works on a specific part," said Pagano. "I'm the sugar guy, Rebecca is chocolate, and George is flavor, the other items. But when it comes to the competition, we're all going to help with that aspect of it."

After finalizing the structure of their pieces, a task that requires serious engineering so that the piece does not break when the chefs have to move it to the judging table, Pagano and Millican can then focus on the beautiful add-on components that will adorn the main body of their sculptures. A competition like this requires daily practice. As the competition nears, Pagano and Millican will each make their showpieces every day to ensure that all the details are perfectly worked out. Fritzsche will join them, which will allow the team to do some timed practices, making all of their elements over 13 hours as they will once in Nashville.

Pagano and Millican enjoy the opportunity to do something that pushes their limits as chefs. "This is an opportunity to challenge myself," Millican said. "In competition there will always be losers and winners. The biggest challenge is not against other teams as much as against myself. It's a great opportunity for learning, for growth, just to get yourself out of your comfort zone."