The popular Victorian Trainee Patisserie Challenge returned once again in 2025.

The event, held in July at Melbourne Polytechnic in Preston, brought together six teams from some of the state’s most respected training institutes. Each team consisted of two members, who were enrolled in a Certificate III & IV in Patisserie or Certificate III & IV in Bakery.

The Victorian Trainee Patisserie Challenge was founded in 2019 at Holmesglen by patisserie teacher Guido Pozzebon, and quickly established itself as a cornerstone of excellence for aspiring pastry chefs across Australia.

“The competition is more than just a bake-off; it’s a showcase of excellence and a celebration of the training and dedication that goes into mastering the fine art of patisserie,” Guido said.

The competitors included:

• Holmesglen Institute: Michael Sutcliff, Ayako Ishida
• Academia Institute: Jessica Kilian, Hsin Yen
• ANIBT: Pei Chyi Choo, Leonardo Albornoz
• Melbourne Poly Technic: Carly Troutbeck, Athena Anastaspoulou
• William Angliss : Harry Archbold, Lordes Lagatule
• Le Cordon Bleu: Mrudula Vivek Chandorkar, Aditi Navin Javali

Guido said it was a tightly contested event, and the the judges praised the high calibre of work across the board.

“After an intense day in the kitchen, Holmesglen Institute was awarded the bronze medal, while William Angliss Institute of TAFE secured silver,” he said.

“Academia Institute and Le Cordon Bleu Melbourne were both awarded gold medals for their exceptional performance, with Le Cordon Bleu ultimately taking out first place overall. The closeness of the results reflected the remarkable talent and dedication of all involved.”

Guido said the challenge went beyond medals, and instead aimed to promote excellence and encourage achievement within Victoria’s patisserie trainee community.

“In a training landscape that’s both growing and highly competitive, the event also acts as a bridge — bringing together institutes to collaborate and demonstrate to industry the exceptional standards being cultivated across the sector,” he said.

The Victorian Trainee Patisserie Challenge was sponsored by Club Chef, Apromo Trading, Fonterra, Vanrooy Machinery, and Simon George & Sons.

“Their commitment to the next generation of pastry professionals highlights the strong ties between industry and training — a partnership that benefits students, schools, and employers alike,” Guido said.