Thanks to the wonderful invitation, I recently get to attend the prize ceremony of Anchor Food Professionals Pastry & Culinary Challenge 2018 which was held at KDU University College. This competition provides a plaform for the industry to share experience and knowledge, nurturing the potential of Malaysia’s future culinary and pastry artisans and elevating the standards of the food & beverage industry.
The Challenge is a 4-day competition starting 13 until 16 March based on 3 categories namely Culinary, Cake and Pastries. Culinary and Pastry maestros have been invited to form the luminary panel of judges with Chef Jean Francois Arnaud MOF serving as the Head Judge in Pastry Category, along with Chef Nazeri Ismail, and Chef Arthur Heng in this category. In the Culinary Category, Chef Gerhard Albrecht serves as the Head Judge, along with Chef Fami Taufeq and Chef Sabri Hassan.
“As the country’s largest provider of high-quality dairy products and ingredients, we are constantly engaging with chefs and in the course of our work have discovered so much hidden potential within. Some have carved a name for themselves and some are gems waiting to be uncovered. We felt it was our duty to explore, nurture and celebrate the amazing number of young chefs in this country who can reach greater heights with the right encouragement,” said Linda Tan, Director of Anchor Food Professionals during her speech at the event.
“Winning the category is a proud badge of recognition amongst peers and gives a leg-up to finalists as this Challenge is highly regarded in the industry and is steered by a panel of judges considered the best in the industry,” Linda added.
There are 26 finalists competing in this Challenge in all 3 categories separately, Pastry (13 March for Bakery channel), Cake (14 March for Bakery Channel and 15 March for Hotel Channel) and the newly added Culinary Category (16 March for Hotel Channel).
Contestants are required to create a simple croissant and a Danish for pastry category; whereas under the cake category each contestant is required to create 2 types of cakes with Mango and Strawberry themes respectively. The theme for culinary category is Land and Sea of Malaysia with an inculcated twist of Modern French Cuisine. Contestants are required to prepare a 3-course meal based on the theme and criteria given.
The participants of the competition will make full use of Anchor’s leading products in the diary segment namely Anchor Cream Cheese, Anchor Butter Sheet, Anchor Butter, Anchor UHT Milk, Anchor Whipping Cream, and Anchor Extra Yield Cooking Cream.
The 1st prize for each category includes prizes worth RM5,000, a medal and certificate, 2nd prize includes prizes worth RM3,000, a medal and certificate and 3rd place includes prizes worth RM2,000, a medal and certificate.
Pastry Category (Bakery)
1st : Tan Chee Kit – Grainloaf Sdn Bhd, Penang
Cake Category (Bakery)
1st : Yong Yi Yuan – Bake Culture Brunei
2nd : Loh Qi Yuan – Moonlight Cake House Sdn Bhd
3rd : Yeoh Kean Loon – Dolce Dessert
Cake Category (Hotel)
1st : Gan Terk Yeong – Sofitel Kuala Lumpur Damansara
2nd : Nyon Pei Shan – Intercontinential Kuala Lumpur
3rd : Tan Shong Yee – Double Tree by Hilton KL
Culinary Category (Hotel)
1st : Nigel Walter Lazaroo – The Face Suites, Platinum Victory Resort
2nd : Muhammad Ikhwan bin Mustafar – One IFC Hotel
3rd : Muhammad Khidhir bin Md Augustli – Hotel Istana
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