David Mahn, head patissier at the Michelin star restaurant ‘Ammolite’, achieved second place in the finals of the international competition of the world's largest food exhibition ‘Anuga’ in Cologne. He won his way through 250 other participants and only just missed out on the top spot with his composition of plum, buckwheat, silken tofu and freestyle dessert, which went to Enrico Christ from the fine dining restaurant Atelier at the Hotel Bayerischer Hof in Munich.