Singapore National Pastry Team Qualifies For The Coupe Du Monde La Patisserie 2019
by CWA
@ 25 Jan 2019
The Singapore Chefs' Association and Singapore Pastry Alliance have announced on Facebook that the Singapore National Pastry Team has qualified for the Coupe du Monde de la Patisserie 2019. The finale will be held in Lyon, France from 27th January to 28th January 2019.
The Singapore Pastry Alliance has also received another victory recently. Just this week, the Singapore National Junior Pastry Team consisting of Chef Wee Pai Hau, Chef Chiu Xin Ying and Chef Lim Kim Wah won second runner up in the Juniors Pastry World Championship in Sigep held in Fiera di Rimini, Italy where young pastry chefs are judged for their creativity and skills in their creation of desserts.
Singapore Junior Pastry Team. Photo credits: Singapore Pastry Alliance Facebook
For the Coupe du Monde de la Patisserie, the National Pastry Team will be made up of Chef Ben Goh, pastry chef at Intercontinental Singapore; Chef Chong Koo Jee, pharmacist turned pastry chef at SKAI; Chef Francis Wong of Non-entree Dessert and Chef Kent Ng of Mandarian Oriental Singapore and team manager. For the first time, the desserts presented in this competition will require the use of specific vegan products due to the imposed theme of Nature, Flora and Fauna. This is part of Coupe du Monde de la Patisserie's cause to encourage environmental preservation and sustainability.
The Selection Process took place as follows:
Photo credits: Coupe du Monde de la Patisserie
The 21 countries that have qualified for the finale consists of (in alphabetical order):
- Algeria
- Argentina
- Australia
- Belgium
- Brazil
- Chile
- China
- Egypt
- Italy
- Japan
- Malaysia
- Morroco
- Mexico
- Poland
- Singapore
- South Korea
- Sweden
- Taiwan
- Tunisia
- United Kingdom
- United States of America
Thumbnail Photo Credits: Coupe du Monde de la Patisserie
