The School of Hospitality at Sunway University recently hosted an exclusive dinner in celebration of Patrick Siau, Head Chef and Teaching Fellow, and Coach for the Malaysia National Pastry team. Chef Patrick will be leading the charge at the Coupe du Monde de la Pâtisserie – World Pastry Cup in Lyon, France at the end of January.
The team includes Chefs Tan Wei Loon, Otto Tay and Loi Ming Ai. Chefs Patrick, Tan and Otto won the 2018 Asian Pastry Cup in Singapore last year – an event that serves as the official pre-selection platform for the World Pastry Cup.
Chefs Tan Wei Loon, Otto Tay, Patrick Siau and Loi Ming Ai will represent Malaysia at the World Pastry Cup
Held every two years, the World Pastry Cup draws the finest pastry talents in the world and is considered one of the most prestigious gastronomic conquests in the culinary world.
“I am proud to be representing Malaysia at the world stage once again. With strong will, passion and patience, I have always challenged myself to perfect the art of pastry production, ensuring that the end result is both innovative and exciting,” said Chef Patrick at the dinner, going on to thank his colleagues at Sunway University’s School of Hospitality for their trust and support.
Chef Patrick is looking forward to “bringing glory and honour to the country” at Lyon this year
Chef Tan Wei Loon also mentioned that it has been no mean feat preparing for this year’s event, finding time to practise and discuss what to do in between their jobs. The team has also had to scrap initial plans on what to create in order to adhere to this year’s World Pastry Cup theme which reads Nature, Flora, Fauna – the first time the event has held a theme, chosen to have consistent elements of judgement.
The team will have 10 hours to complete their creation, all in front of a life audience. They will be judged by a panel of prestigious pastry chefs who will be looking for three chocolate desserts, three frozen fruit desserts, 15 identical desserts on a plate, one artistic sugar creations, one artistic chocolate creation and one artistic creation made of sculpted ice.
Gourmet sweetness, quality, high working standards, aesthetics, technique, creativity are some of the criteria teams the 22 teams will be judged on.
With Chinese New Year just around the corner, a yee sang session to enhance good luck during the upcoming competition was in order
The competition will be held in conjunction with the 20th edition of Sirha, a World Hospitality and Food Service event where the teams will have the opportunity to showcase their talents to more than to 210,000 industry professionals who will meet in Lyon.
In the months prior to the evening’s dinner, the School of Hospitality at Sunway University actively came together and organised several initiatives to help raise funds for the team’s trip to France. The initiatives included an ‘African Safari’ themed dinner and ‘A Night in Paris’ dinner by Karen Lui, Senior Teaching Fellow; Pastry Workshops by Chef Patrick; a Wine Workshop by Dr Daniel Chong; and a Master Pastry Class Workshop by the National Pastry Team.
“We are very proud of Chef Patrick and his team. Having them competing at the finale is already a win for the country, and we here at Sunway University wish him and his team every success”, said Professor Marcus Stephenson, Dean of the School of Hospitality at Sunway University.