Earlier this month, a pastry team from Singapore baked their way to victory at the Global Pastry Chefs Challenge in Abu Dhabi.
I’ve been in the pastry and baking scene for close to ten years now. Before joining ITE as a lecturer, I started off working in Grand Hyatt Singapore for three years and became an assistant pastry chef at JW Marriott for about two years. The entremet and plated dessert went through a similar fine-tuning process, so all of this together took us three months of intensively developing the products we wanted to make before rehearsing for the competition itself.WHERE DID YOU GET THE IDEA FOR THE CHOCOLATE SCULPTURE FROM?
Terence and I went through the whole making process together before starting rehearsals, so we would know what to do during the competition. We went into the detail of delegating tasks after. The other thing was that there’s a difference between practising in controlled, comfortable environments in Singapore and executing your ideas in another country, where both the kitchen space and equipment are unfamiliar.
Congrats Team Singapore.
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