PARIS, 20 Feb 2018:
Chef Yap Kean Chuan from Academy of Pastry Arts Malaysia and Chef Lau Hwei Min from Harold’s Academy have made the country proud by winning the second place at Mondial Des Arts Sucrés, France.
Held over four days from Feb 3 in France’s second largest exhibition centre, The Parc des expositions de Paris-Nord Villepinte (Paris Nord Villepinte), Mondial Des Arts Sucrés (International Confectionary Arts Competition) brought together patisserie masters from all corners of the globe.
This year’s competition saw the participation of 32 candidates from 16 nations whose performances were evaluated by a team of 32 jurors and 40 commissioners formed by a vast majority of Un des Meilleurs Ouvriers de France titled chefs.
Known as one of the most difficult and sensational challenges in the pastry industry, each team is required to produce one sugar centrepiece, one choice centrepiece, an entremets, one travel cake, one plated dessert, three bonbons, and a pastillage centrepiece within 20 hours.
The level of intensity was even higher this year with one hour being taken off from the total period of 20 hours. Within 19 hours, contestants are required to churn out seven different products from scratch with pre-made items being strictly prohibited.
Mondial Des Arts Sucrés is more than just a conventional pastry competition. Respecting the principle of mixed teams, each duo is composed of a male and female pastry chef.
For the proud Malaysia team, they chose the elements of watches, jewellery and craftsmanship to display their admiration for the French’s devotion to luxury. This prestigious competition is held every four years.