Using of spices and herbs is a trend in modern pastry for enhancing aroma and taste. A perfect balance of spices and herbs is a challenge for pastry chefs to demonstrate their creativity and technique for ingredient treatment. For the third year “Fonterra Foodservices Pastry Challenge Macau” is back by demand. The event held on Monday, the 22nd of September at 10am at IFT Macau, provided an exciting platform for pastry Chefs and connoisseurs alike to showcase and exchange skills in a competitive environment. Fonterra Foodservices is committed to providing chefs with the opportunity to develop their skills through demanding competitions and challenging workshops.
Champion, Gold award – IFT, Institute for Tourism Studies, cake name Rouge
Silver award- Grand Hyatt Macau , cake name Sichuan Temptation
Bronze award- Sheraton Macao hotel, cake name Taste Of Autumn
Angliss Excellence Award was presented to- Banyan Tree, cake name “Burning Your Heart”
Gold WinnerGold Award winner described their cake as Madagascar chocolate cake with dried chili, mixed spice, passion fruit and blood orange curd. Rouge comprises of various flavors and layers which takes your palate to an extraordinary journey.
Silver WinnerDistinguished representatives from Fonterra Management, Angliss Management, Media and fellow contestants of this event judged this Angliss Excellence Award. “Angliss Excellence” is awarded to a winning chef by having the judges vote for the excellent cake.
Broze WinnerIn addition to prize money, Gold, Silver and Bronze Award winners will receive a complimentary pastry training course conducted by the prestigious Meilleurs Ouvriers de France (M.O.F).
The finalists were shortlisted from a number of entries and selected through a straight selection procedure. We congratulate all those selected, Banyan Tree, Cakez Café, City of Dreams, Galaxy Macau Resort Hotel, Grand Hyatt Macau, Institute for Tourism Studies (IFT), Sheraton Macao Hotel and Wynn Macau.
Angliss Excellence AwardThe event had the full support and endorsement of the Institute for Tourism and Studies (IFT) & The Macau Culinary Association. Also it comprised in the panel of renowned judges pastry chefs, such as Jean Francois Arnaud M.O.F., Mr. Danny Ho – Executive Pastry Chef of Hotel Icon , Roger Luk Pastry Chef of Disneyland Resort Hong Kong and Gregoire Michaud Founder of Bread Elements for this well-recognized competition.
活動期間，18位進入決賽的廚師將集中地 “作戰” 三個小時的競爭賽，在他們的烘烤下製造出令人垂涎及賞心悅目的蛋糕。
金獎：旅遊學院 (IFT), 糕餅名稱-Rouge
銀獎：澳門君悅酒店, 糕餅名稱-Sichuan Temptation
銅獎：澳門喜來登酒店, 糕餅名稱-Taste of Autumn
而＂安得利優秀獎＂由悅榕莊獲得, 糕餅名稱-Burning Your Heart
除獎金外，金、銀、銅的得獎者將獲贈由著名法國工藝大師Meilleurs Ouvriers de France (M.O.F) 教授的糕點培訓課程。
而決賽選手是通過數次的直接甄選程序而入圍。我們祝賀所有的入圍選手，包括悅榕莊、Cakez Café、澳門新濠天地、澳門銀河度假村酒店、澳門君悅酒店、旅遊學院（ IFT ）、澳門喜來登酒店及澳門永利。
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