Siau (in black) guiding his students in the kitchen while preparing one of the cakes for the high-tea.
INSTEAD of organising another makan outing, members of the Chaîne des Rôtisseurs bailliage de Perak (Perak chapter) gathered for a high-tea session featuring sweet treats by award-winning chef Patrick Siau.
The international gastronomic society’s meet dubbed “Sep-tea-mber” was specially organised in Sunway University hospitality school’s dining room where Siau is head chef.
Earlier this year, Siau and three local chefs won the prestigious Coupe du Monde de la Pâtisserie (or World Pastry Cup) in France beating teams from Japan and Italy in the finals.
“We are so happy to be able to be treated to a special afternoon with Patrick at his training room where he usually teaches students, ” said the society’s Perak branch head Elizabeth Lee, who is also Sunway University and Sunway Education Group chief executive officer.
She said his win was so meaningful that it felt as though it was the educational institution’s success as well.
“We watched the competition online so closely that when his team won, we burst into tears, ” said Lee when introducing Siau to guests and members of the association.
The afternoon started with Siau’s colleague, chef Soon Pau Voon together with students from the school, preparing a variety of savoury dishes.
Siau later shared his experience in the competition, saying that his team was thankful and honoured for all the support received.
“We in Malaysia don’t wake up everyday and have croissant for breakfast, pastry is not what we grew up with but with hard work and training we managed to excel, ” he said, adding that he was fortunate to get the support of his employer which organised events to raise funds for the team to take part in the competition.
Siau, who was the head coach for the team, plans to continue teaching at the school so that he can motivate and train other aspiring chefs.
The 44-year-old made four special creations he named Green, Red, Yellow and Dark for diners.
Guests had the Pandan Sponge with Lime Ganache and Lemongrass Poached Pear (Green), French Rose Travel Cake with Lychee Mousse (Red), Pomelo-Mango Salade in Coconut Panna Cotta (Yellow) and the Guanaja Chocolate Mousse in Honey Sponge (Dark).
The event ended with Lee thanking the team and presenting certificates to Siau, Soon and their students.
Soon also took the opportunity to introduce his students who will be competing in the Shanghai International Young Chef competition in November and the IKA/Culinary Olympics in Germany next year. — By CHRISTINA LOW
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