A sweet victory for Malaysian team


PETALING JAYA: The team members could not believe their ears when it was announced in French that Malaisie (Malaysia) had won the World Pastry Cup for 2019.

They beat the teams from Japan and Italy in the final of the competition held on Monday.

The coach of the Malaysian National Pastry Team Patrick Siau said they are happy to make the country proud.

“When the Negaraku was played for the first time at the hall where the World Pastry Cup (or Coupe du Monde de la Pâtisserie in French) was held, we sang our hearts out,” he said.

The Malaysian National Pastry Team coached by Siau, who is head chef cum teaching fellow at Sunway University’s School of Hospitality, comprises Tan Wei Loon, Otto Tay and Loi Ming Ai.

“The win does not only belong to the team. It is a win for Malaysia.

“Malaysia is now in the eyes of the world,” he said when contacted in Lyon, France.

The team, he added, came to Lyon with the hope of finishing on the podium as they had put in a lot of effort and was confident that they could get into the top three.

“Fortune favours the prepared mind. This has always been my motto since I joined Sunway,” he said.

The World Pastry Cup is an international pastry competition and takes place every two years and brings together the best pastry talents in the world in Lyon.

This year’s edition, which was held from Jan 27 to 28, marked the 30th anniversary of the competition.

Twenty-one teams competed at the finale after a stringent selection process that involved more than 50 national rounds and four continental selection events in Africa, Asia, Latin America and Europe.

Sunway Education Group and Sunway University senior executive director Elizabeth Lee said that chef Siau’s culinary talent and passion to excel make him the best leader and coach for the team.

“I have watched him teach and his love for imparting his know­ledge and skills to our students is evident as he inspires and coaches them to bring out their very best for competitions and in what they do in the kitchens,” she said.

This year, the teams were tasked with producing three chocolate desserts with Valrhona grands crus, three frozen fruit desserts from the Ravifruit range, 15 identical desserts on plate, and artistic creations made of sugar, chocolate, and sculpted hydric ice.

The theme for this year’s competition was Nature, Flora and Fauna, and it also introduced a whole new challenge: teams had to come up with a 100% vegan dessert that did not use any product of animal origin.

Other challenges included having to create a chocolate dessert with a biscuit necessarily made of honey, as well as at least one transparent item made with blown sugar.

The team will arrive in Malaysia on Saturday.


   

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