For the 30th anniversary, Coupe du Monde de la Pâtisserie contest was keen to challenge the participants’ technical and creative skills by requiring for the first time that the 63 pastry chefs prepare a 100% vegan dessert.
This Monday 28th January 2019, Malaysia has won for the first time the Coupe du Monde de la Pâtisserie/ World Pastry Cup 2019 in Lyon, France. The prestigious pastry contest was celebrating its 30th anniversary in the heart of the Sirha trade exhibition.
The grand finale of the Coupe du Monde de la Pâtisserie is held every two years in Lyon (France) as part of the Sirha world Food Service trade exhibition. The prestigious contest was created by Pastry Chef Gabriel Paillasson and brings together teams from all over the world composed of chocolate artist, a dessert specialist and an ice expert, who combine their efforts to offer a super
performance that is a delight to the palate as much as to the eyes, live in front of an enthusiastic audience of supporters.
21 teams converging from all corners of the world competed over 2 days of impassioned competition to win the title of “World Pastry Champion”. Among the participating countries the team, composed of Wei Loon TAN (sugar specialist), Otto TAY (chocolate specialist) and Ming Ai LOI (ice specialist), impressed the jury and won over the judges thanks to a most creative
and surprising performance.
Wei Loon TAN, Otto TAY and Ming Ai LOI stood out among the other competitors under the watchful eye of Gabriel Paillasson (President founder of the contest), Philippe Rigollot (President of the International Committee), Etienne Leroy (President of the jury) and Gilles Renusson (President of Honour).
Gabriel Paillasson has particularly appreciated their work : “It is the first time Malaysia is on the podium and it’s a new proof that in life when you are a good worker and you have a good professor, you get that kind of result. The presentation work was great and they followed the rules. It is important to me that the whole pastry world evolves and all teams have increased their level.
The silver trophy of the World Pastry Cup 2019 went to the Japan’s team, while the bronze award goes to Italy’s team.
Malaysia also obtained the best marks in the Tasting category and was presented with Vase de Sèvres, a prize offered by the President of the French Republic.
TAKE a LOOK at the SPECIAL PRIZES of this year’s World Pastry Cup edition:
- The “Eco-responsible prize”, presented to the team most respectful of the raw materials used: United Kingdom
- Sculpted Ice prize: Victor Dagatan, USA;
- Chocolate prize: Justin Williams, Australia;
- Sugar prize: Jamie Houghton, United Kingdom;
- Team spirit prize: Australia;
- Best promotional campaign prize : Chile;
- Press prize: Australia;
- Best poster prize: Morocco.