Fonterra Foodservices Pastry Challenge 2016 Hong Kong

20 October 2016 2 Min Read

The Integration of Creativity and Exquisite Cooking Skill

The Birth of “The Best Pastry Chef”

[August 9th, 2016 – Hong Kong] Organized by Fonterra Brands (Hong Kong) Limited and co-organized by School of Hotel & Tourism Management, The Hong Kong Polytechnic University and Angliss Hong Kong Food Service Limited, the 9th Fonterra Foodservices Pastry Challenge 2016 Hong Kong was successfully held at the School of Hotel & Tourism Management on August 9th, 2016. Endorsed by Hong Kong Bakery and Confectionery Association and the Hong Kong Chefs Association, the competition has attracted 8 Teams of professional pastry chefs from different organizations in Hong Kong to compete for 4 fascinating awards and prizes with their innovative recipes and outstanding baking skills.

“This competition aims at fostering bakery industry in Hong Kong, offering professional pastry chefs a valuable opportunity in exchanging baking skills and ideas as well as recognizing talented chefs with great creativity and excellent skills,” said Gordon Ma, Associate Foodservice Director – Hong Kong & Macau.

With the theme “Tea In Fusion”, the Organizer selected 8 finalists from the numerous applications and was honoured to invite a panel of judges comprising of professional chefs and baking experts to pick the best cake among the contestants, including Mr. Jean François Arnaud, Un des Meilleurs Ouvriers de France and Pastry Consultant of Academy of Pastry Arts Malaysia, Mr. Thomas Lui, Founder of Thomas Trillion, Mr. Bruno Jen, Vice President of Taiwan Gateaux Association, and Mr. Danny Ho, Executive Pastry Chef of Hotel ICON.

“There are more and more young chefs entering the final this year. All of them performed very well and showed their passion in pastry. It is what we appreciate and look forward to!” said Danny Ho, one of the judges this year.

The Championship went to Kwok Hei Woon and Mok Fong Wan from The Peninsula Hong Kong. The Silver award and Bronze award winners went to Yip Tsui Fai and Chung Yiu Hong from Regal Kowloon Hotel and Lin Siu Kim and Yip Chun Wan from JW Marriott Hotel HK respectively. The “Anchor Talent Award” went to Fu Wai Yee and Kwong Kit Yee from Hong Kong Disneyland Hotel. Besides the fascinating cash prizes, all awarded teams could also receive a complimentary pastry training course given by Meilleur Ouvrier de France.

The Championship went to Kwok Hei Woon and Mok Fong Wan from The Peninsula Hong Kong.

The Championship went to Kwok Hei Woon and Mok Fong Wan from The Peninsula Hong Kong.

The Championship – Mumbaikar (The Peninsula Hong Kong)

The Championship – Mumbaikar (The Peninsula Hong Kong)

Silver Award –Peach Jasmine tea mousse with mango Bavarois Pistachio Crunchy and Jasmine Sable  (Regal Kowloon Hotel)

Silver Award –Peach Jasmine tea mousse with mango Bavarois Pistachio Crunchy and Jasmine Sable (Regal Kowloon Hotel)

Bronze Award – Pear Blossom (JW Marriott Hotel HK)

Bronze Award – Pear Blossom (JW Marriott Hotel HK)

Anchor Talent Award –Try Chai (Hong Kong Disneyland Hotel)

Anchor Talent Award –Try Chai (Hong Kong Disneyland Hotel)

Outstanding Awards

Outstanding Awards

A group photos of all contestants, judges and Fonterra Brands.

A group photos of all contestants, judges and Fonterra Brands.

 

For more on Anchor Food Professionals:

www.anchorfoodprofessionals.com

https://youtu.be/L15ji5QmCso

 

For further information contact:

Anna Johnstone

Fonterra Communications

Phone: +64 21 458 831

24-hour media line

Phone: +64 21 507 072

 

About Fonterra

Fonterra is a global leader in dairy nutrition – the preferred supplier of dairy and specialty foodservice ingredients to many of the world’s leading food companies. It is also a market leader with its own consumer dairy brands in New Zealand and Australia, Asia, Africa, the Middle East and Latin America. Fonterra is a farmer-owned  co-operative and the largest processor of milk in the world. It is one of the world’s largest investors in dairy research and innovation drawing on generations of dairy expertise to produce more than two million tonnes of dairy ingredients, value added dairy ingredients, specialty ingredients and consumer products for 140 markets.