Team Pastry Australia Gets Ready For Singapore

Team Pastry Australia Gets Ready For Singapore

Reigning Asian champions, Team Pastry Australia, are in the final weeks of preparation for this year’s Asian Pastry Cup.

The live culinary competition, which will be in its fifth instalment, pits 12 national teams of pastry chefs against each other, culminating in a display of chocolate and sugar showpieces, plated desserts and chocolate cakes.

Held in Singapore every two years in conjunction with Food and Hotel Asia, this competition serves as the official selection platform for Coupe du Monde de la Pâtisserie (the Pastry World Cup), which is held in Lyon, France.

Historically, Team Pastry Australia has performed well in the Asian Pastry Cup, with the 2012 team going on to place in the world top seven at the Coupe du Monde dela Pâtisserie 2013 – the highest rank ever achieved by an Australian team.

Hunter TAFE pastry teacher Dean Gibson has returned as Team Pastry Australia’s coach for 2014, saying the group is in with a strong change to qualify for Lyon.

“As reigning champions, the Asian Pastry Cup 2014 is again, a great platform to demonstrate this country’s abilities and skills in pâtisserie,” he said.

“As far as marketing goes, we are going to have a strong social media presence through our Facebook page and website. During the actual competition, we will be uploading footage so Australian professionals and supporters can be involved.”

Dean and the team are looking for a young, proven Australian pastry chef to be mentored while the team competes in Singapore. The successful applicant will also be able to shadow the team as it prepares for and competes in the Pastry World Cup.

“This would include working with team captain Ryan Stevenson in Belgium – it’s an excellent opportunity,” he said.

“I want to continue the competition culture of the previous Australian teams of mentoring and supporting young professionals in this country.”

Interested pastry chefs should send their CV to

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