Fonterra Foodservices Pastry Challenge 2016 Macau
20 October 2016 2 Min Read
The Integration of Creativity and Exquisite Cooking Skill
The Birth of “The Best Pastry Chef”
[August 11th, 2016 – Macau] Organized by Fonterra Brands (Hong Kong) Limited and co-organized by Angliss Macau Food Service Limited, the 5th Fonterra Foodservices Pastry Challenge Macau will be held at the Faculty of Hospitality and Tourism Management of Macau University of Science and Technology today. Endorsed by Macau University of Science and Technology as well as Macau Culinary Association, the competition has attracted 8 teams of professional pastry chefs from different organizations in Macau to compete for 4 fascinating awards and prizes with their innovative recipes and outstanding baking skills.
This competition aims at fostering the bakery industry in Macau, 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.
“The response to the challenge was so enthusiastic this year. We have received numerous applications and at last selected 8 teams of finalists. All of them are very high standard. ” said Gordon Ma, Associate Foodservice Director – Hong Kong & Macau.
The Organizer 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. Roger Luk, Executive Pastry Chef from Hong Kong Disneyland Hotel, Mr. Bruno Jen, Vice President of Taiwan Gateaux Association, Mr. Danny Ho, Executive Pastry Chef from Hotel Icon Hong Kong.
“All contestants are outstanding and some of them even surprise us on the creative recipes and cake presentation.” said Mr. Jean-Francois Arnaud, the representative of the panel of judges.
The Championship went to Hong Xuan Xuan and Wong Chon In from Sheraton Hotel Macao. The Silver award and Bronze award winners went to Hsieh Pei Hsuan and Alfie Guiller Malate from Galaxy Macau, Cotai, Macau and Cici Zeng and Subraina Sun from Studio City Macao. The “Angliss Excellence Award” also went to LEI Chi Chong and Yang Guang from Hard Rock Hotel. Besides the fascinating cash prize, all awarded teams could also receive a complimentary pastry training course given by Meilleur Ouvrier de France.
The works of Gold award winners –Summer Red Tea Cake (Sheraton Hotel Macao)
The works of Silver award winners – Cha Yen (Galaxy Macau, Cotai, Macau)
The works of Bronze award winners – Tea Fragrance from Sincere Hearts (Studio City Macao)
A group photo of all contestants, panel of judge and the organizer.
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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.