In a tremendous display of artistry, skill and nerves, Team Pastry Australia triumphed at the Asian Pastry Cup 2012 with Sydney Harbour themed chocolate and sugar showpieces, plated desserts and cakes.
Held in Singapore, the Asian Pastry Cup saw 11 teams from all over Asia judged on professional skills in providing a practical demonstration of trends and progress in the art of pastry to an audience, with a focus on preparedness, presentation and balance.
Team Pastry Australia won the Asian Pastry Cup 2012 with second place going to Malaysia and third place to Singapore. Australia also won the Best Sugar Showpiece & Media Prize and will now head to the prestigious Coupe du Monde de la Pâtisserie in January 2013 held in Lyon, France, where 24 countries will compete for the peak award.
Australia Pastry team manager Jian Yao is credited with bringing together the successful group of expert pâtisserie chefs comprising coach Dean Gibson, captain André Sandison, chocolate specialist Justin Yu and mould maker Dammika Hatharasinghu.
Team Pastry Australia’s success carries a special significance for Le Cordon Bleu Sydney, with teacher André Sandison reuniting with his former student Justin Yu.
“Working with and watching a graduate develop their full potential is such a privilege and honour to be a part of. Justin is such a tremendous talent. I learn as much from him as I do from others on the team. He fulfilled his role superbly and has confirmed the respect extended to him,” Andre said.