The Pastry Challenge, brought in for its fourth year, offers the local professionals of the industry a great opportunity to get visibility within the industry. Fonterra Foodservices held a Pastry Challenge on Friday, the 14th of August at 10am, for local Industry Chefs. The event, which was held at Macau University of Science and Technology M.U.S.T., allowed for 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.
This year’s “Let’s Celebrate” required the 9 teams as finalists to select one season and produce two identical cakes that showcased the characteristics of their pre-chosen season, using as main ingredients for their masterpiece: Anchor Cream Cheese, Anchor Whipping Cream, and Anchor Butter from the best and freshest quality milk, made in New Zealand!
The challenge of putting creativity, skills and technique into a celebratory mode through cake creation is an artisan presented by top pastry chefs in Macau.
Champion, Gold award – Institution for Tourism Studies (IFT), cake name: Le Pere 1st runner-up, Silver award- Wynn Macau, cake name: Vero Amore 2nd runner-up, Bronze award – Sheraton Hotel Macao, cake name: Story of Diamond Cake
Distinguished 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 media judges and participants vote for the excellent cake.
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