Anchor Food Professionals Pastry Challenge Macau 2017

pastry challenge

A new pastry star was born! Over the years, Anchor Food Professionals Pastry Challenge has been nurturing young pastry talents, and this year it continues to serve the industry as the most prestigious annual event. The competition was held successfully on 8th August at Macau University of Science and Technology. Sam Wai Ian and Kuok Chi In of the Studio City Macau were crowned champions out of the nine competing teams with their winning cake “Feast”.

Creating the “Strawberry Rhapsody” in 3 hours
Organized by Anchor Food Professionals, endorsed by Macau University of Science and Technology and Associação Culinária de Macau, and co-organized by Angliss Macau Food Service Limited, Anchor Food Professionals Pastry Challenge (Macau) has come to its sixth edition as the acclaimed annual event in Macau pastry industries.
Based on the annual theme ‘Strawberry Rhapsody’, there are nine professional teams and each team must complete two entremets with weight of 1 to 1.2kg in three hours, by using Anchor Extra Whip Whipping Cream and other Anchor dairy products as main ingredients. The teams competed for the top three best awards and the ‘Angliss Excellence Award’ through demonstration of creativity, technical skills, and teamwork.

International Master Chef from France, Japan, Taiwan and Hong Kong as Judges
This year, Anchor Food Professionals Pastry Challenge hosted a star-studded judging panel formed by the following five master chefs: Jean-François Arnaud, M.O.F from France; Kanjiro Mochizuki, Executive Pastry Chef of The Imperial Hotel Tokyo; Bruno Jen, Vice President of Taiwan Gateaux Association; Roger Luk, Pastry Chef of Disneyland Hotel, Hong Kong; and Danny Ho, Executive Pastry Chef of Hotel ICON, Hong Kong. They made selection of works with excellence in creativity, techniques, appearance and overall taste, together with professional advice sharing back to team.

Anchor Food Professionals Pastry Challenge 2017 Macau - Winners
Best Award - Gold: Sam Wai Ian, Kuok Chi In (Studio City Macau, “Feast”)
Best Award - Silver: Curtis Lei, John (Galaxy Macau, “Fairy R”)
Best Award - Bronze: Lynn Woon Zi Lin, Teh Min San (Wynn Macau, “Le Jardin aux Fraises”)
Angliss Excellence Award: Dimas alive Mohamad, Arya Aditha Parengkuan (Conrad Macau, “Groovy Strawberry Boogie”)
* For photos of the winning cakes, please refer to the link for download below.
On top of the generous cash prizes, winning teams could also receive a complimentary pastry training course given by the Meilleurs Ouvriers de France.

Realizing dreams of young pastry chefs
Anchor Food Professionals Pastry Challenge is committed in driving professional pastry-making by offering aspiring chefs an arena for skills exchange; and nurture them for the international scene. Established in Hong Kong a decade ago, the competition has awarded devoted pastry talents annually, and has expanded its reach to Macau in 2012. The Pastry Challenge 2017 in Hong Kong will be held on 10th August.
Anchor Food Professionals Pastry Challenge has proven its dedicated efforts and endeavour in nourishing talents in the past ten years. In the more decades to come, Anchor Food Professionals will continue to serve the vital role in realizing dreams of young pastry chefs.

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