Sweet Victory For Team Malaysia At The 30th World Pastry Cup In France!
Artistry should always be celebrated and rewarded, hence the Academy Awards (filmmaking), the Grammy Awards (music), the Pulitzer Prize (penmanship) and the Coupe du Monde de la Pâtisserie (pastry), the last of which transpired at the Sirha Trade Show in Lyon on January 27-28, 2019.
63 contestants from 21 countries (3 pastry chefs per team/country) represented Algeria, Argentina, Australia, Belgium, Brazil, Chile, China, Egypt, Italy, Japan, Malaysia, Morocco, Mexico, Poland, Singapore, South Korea, Sweden, Taiwan, Tunisia, the United Kingdom, and the USA, but it was team Malaysia that took home the gold with 11,904 points. Japan and Italy were named runner-up and first runner-up with 11,862 and 11,083 points each.
'Nature, Flora and Fauna' was the theme for this year's landmark competition, hence several new requirements, including a 100% vegan dessert and another to highlight the plight of the bees. During the finalé, contestants had to work at a breakneck pace to to accomplish all of the following in exactly 10 hours:
- 3 chocolate desserts with Valrhona grands crus
- 3 frozen fruit desserts from the Ravifruit range
- 15 identical desserts on plate
- 1 artistic creation made of sugar
- 1 artistic creation made of chocolate
- 1 artistic creation made of sculpted hydric ice
A biannual occurence, the next World Pastry Cup will occur in 2021.
The Malaysian Team
Photo: Wei Loon Tan / @weiloon0418 on Instagram.
Photo: Otto Tay / @otto__tay on Instagram.
Photo: Loi Ming Ai / @loimingai on Instagram.