Fonterra Foodservices Pastry Challenge 2015 Macau

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.

During the event, the 18 finalist chefs, ’battled’ a three hour concentration-filled competition, making mouthwatering cakes and beautiful art within their baking.

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.
This year’s winners were:
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

Angliss Excellence Award was presented to- MGM Macao, cake name: Dream of Southeast Asia.

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.
In 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, Galaxy Macau Resort, Gourmet House, Institute for Tourism Studies (IFT), Mandarin Oriental, MGM Macau, MUST The Seasons, Serendipity, Sheraton Macao Hotel, and Wynn Macau.
The event had the full support and endorsement of the Macau University of Science and Technology and 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, Mr. Roger Luk, Pastry Chef of Disneyland Hotel, Mr. Bruno Jen, Deputy Managing Director of Taiwan Gateaux Association for this well-recognized competition. Thank you for reading our posts. Our team media coverage touches mostly on lifestyle events and focuses on happening scenes in Kuala Lumpur and Kota Kinabalu. Invite us for food reviews, travel and hotel reviews, KL clubbing reviews and product launches. Our other interests include the movies, technology and photography. Subscribe to my facebook page. Contact us via my email at: [email protected] or [email protected]


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