The Best Pastry Professionals Meet in Singapore for Asian Pastry Cup 2016
Singapore to host the sixth biennial edition of the Asian Pastry Cup, a renowned competition that sees the region’s best pastry professionals battle it out for a spot at the world finals.
Held from April, 12-13, at FHA (Food&Hotel Asia), Singapore Expo, the competition is the region’s largest pastry contest, the Asian Pastry Cup gathers 11 national teams to represent their country and vie for top honors.
Serving as the official selection for the World Pastry Cup to be held in Lyon, France during SIRHA 2017, this remarkable live competition welcomes national teams from China, India, Indonesia, Malaysia, the Philippines, Singapore, Sri Lanka, Thailand, Vietnam and Syria – with the latter team making its debut at this year’s competition. These 11 teams will battle for one of 20 spots in the world finals. In addition, for the first time the Japanese team will perform a live demonstration of unique pastry and ice carving pieces.
This year’s competition welcomes a stellar line-up of influential pastry connoisseurs who will serve as guest judges alongside each country’s team coach. Most notably, world-renowned French pastry chef, Pierre Hermé will serve as the International President of the Jury. Often referred to as the “Picasso of Pastry”, Hermé revolutionised pastry-making with his modern approach.
“This will be a remarkable event for the pastry-making sector in Singapore and the region. I am honored to judge this year’s showcase, which contributes to highlighting the savoir-faire of international pastry-making with its incredible showpieces,” says Pierre Hermé, this year’s International President of the Jury.
The competition
Comprising teams of three—a coach and two competitors—each national team will have eight hours to prepare four spectacular pastry creations, including a chocolate showpiece, a sugar showpiece, a total of 18 plated desserts and a classic chocolate cake.
“Asia has seen tremendous growth in the pastry industry. Singapore is also home to some of the leading culinary institutions that provide highly regarded education for those wanting to join the pastry industry. This has resulted in 15% more students joining pastry programs each year, making Singapore one of the regional hubs for honing students’ skills,” says Vincent Bourdin, Director of the Asian Pastry Cup. “The industry has also grown in response to market demand, with Indonesia and the Philippines having the biggest increase in pastry chef numbers. We have also seen a 25% growth in demand for raw materials from these markets, as well as a doubling in the number of pastry shops opening in Singapore and the region since 2014.”
Supported by the Singapore Tourism Board and held in conjunction with Food & Hotel Asia 2016, this year’s competition also marks the opening of Voilah! French Festival. Hosted by the French Embassy of Singapore, the festival will be a celebration of French food, culture, film and design in Singapore.
Founded in 2006, the Asian Pastry Cup aims to promote and nurture the Art of Pastry in Asia and the pastry chef industry. It is one of four continental selections that complete the World Pastry Cup competition, which was founded by Gabriel Paillasson in 1986 as a means to honour the world’s greatest pastry talents.