Asian Pastry Cup 2014 returns to Singapore-A A +A
Saturday, March 22, 2014
SINGAPORE -- The Asian Pastry Cup (APC), Asia’s leading pastry competition for professional chefs, is returning to Singapore shores this year from April 9 to 10.
Marking the fifth time this biennial event is taking place, APC 2014 is rolling out several new additions that will give both participants and spectators further insight into the competition and the art of pastry making. The competition will have nine teams fighting for the chance to compete at the prestigious World Pastry Cup.
An exciting new addition to APC 2014 is the introduction of a celebrity chef panel made up of Chef Andre Chiang of Restaurant Andre, Chef Ryan Clift of Tippling Club and Chef Bruno Menard who helmed a three Michelin-star establishment in Tokyo and now runs &Made and La Cantine in Singapore.
These highly revered chefs represent both contemporary and traditional culinary styles and aim to offer audiences a fresh perspective with their own professional opinions and running commentary during the competition.
While the celebrity chef panel will provide insight and critique on the team’s work, APC’s judging panel of professional pastry experts led by Gabriel Paillasson, president-founder of World Pastry Cup, will still remain and determine the results of the competition.
The competition stage for this year’s APC will now be an open kitchen concept where each booth will only have one partition, allowing spectators to have a clearer viewing of all the nine participating teams as they create their masterpieces. Screens on either side of the stage will be erected to allow for close-up live feeds of the teams as they rush to put forth their creations in extremely intense conditions.
The nine competing teams include representatives from Australia, China, Indonesia and Singapore. Asian Pastry Cup 2012 saw team Australia breaking team Singapore’s previous three successive wins and the competition this year is set to get stiffer.
Asian Pastry Cup Director and Co-founder Vincent Bourdin said: “It is an exciting year for the Asian Pastry Cup. There are new things to look forward to such as the celebrity panel that will be present to provide a fresh angle. Every year the teams get better and better. There is definitely potential and drive amongst pastry chefs in Asia and it is encouraging to see how the talent in this region is blooming.”
All teams will take on creating four exquisite masterpieces in eight grueling hours and in full view of the audience and judges. The competition requires the teams to make a chocolate showpiece, a sugar showpiece, 20 plated desserts and two classic chocolate cake desserts.
The competition will begin with an opening cocktail event at La Cantine on April 7. This will be followed by a full two days of intensive competition starting on April 9 and concluding with a closing ceremony at the end of the second day.
For the very first time, financial prizes will be awarded to the top three teams of APC 2014 in the hope that these funds can assist with their training and preparation for the World Pastry Cup.
The Asian Pastry Cup 2014 is held in conjunction with Food & Hospitality Asia, Asia’s largest food and hospitality trade event. (PR)