Double Honours for Singapore at Global Pastry Chef Challenge & Global Chef Challenge 2022 Finals in Abu Dhabi
  1. Double Honours for Singapore at Global Pastry Chef Challenge & Global Chef Challenge 2022 Finals in Abu Dhabi 

–        Champion at Global Pastry Chef Challenge Finals  2022 

–       Second runner-up position at Global Chef Challenge Finals 2022

3 June 2022 –  Singapore took back double honours at the Global Chef Challenges held in Abu Dhabi.

The international competition that took place from 31 May to 3 June, organized by global chef organization, Worldchefs, takes places once every two years. At the finals, the continent’s strongest teams will pit their culinary skills against each other.

The Singapore pastry team that participated in the Global Pastry Chef Challenge finals emerged as  Champion, with Italy as first runner up, followed by France. Team Singapore is represented by competitor Dexter Lee   (Pastry & Baking Chef Lecturer, ITE College West) and his assistant Terence Lin, led by team manager Gary Lim (Senior Lead Instructor, Temasek Polytechnic).

 

For the competition, the team had to present a chocolate sculpture, plated dessert and an entremet cake.  Based on the theme ‘1001 Arabian Nights’, the team crafted a chocolate sculpture in the shape of a genie coming out of a bottle. The fine-dining plated dessert is composed of Earl Grey Parfait, Mango Jelly and Bergamot Ice Disc, complemented with Warm Chocolate Moist cake with Valrhone Bahibe emulsion. Their final creation – the Orange Bitter Almond Entremet Cake, is made of Bitter Almond Mousse, Clementine Pear Compote layered with Bitter Almond Joconde and Crunchy Crumble.

 

At the Global Chef Challenge finals, competitor Leong Wei Ming (Junior Sous Chef, The Spot) and assistant Abigail Say (Commis Pastry Chef, The Spot), led by team coach Lee Boon Seng (Executive Chef, The Spot) and team manager KK Kong (Executive Chef, Sentosa Golf Club), came in with 15 other national competitors and came in second runner-up.

 

Competitors had to prepare 12 portions of a 4 -course menu – a vegan cold starter, a warm appetizer, a main course and dessert.  They presented a Vegan Coconut Soubise Flan with White Onion Quinoa Cous CousSteamed Sterling White Halibut with Saffron Mouse and Pickled DaikonCompression of VanDrie Dutch Veal Fillet & NeckValrhona Bahibe 46% Chocolate Molleux with Citrus Meringue.

The competitors were trained by mentors from the Singapore Chefs’ Association and Singapore Pastry Alliance, the national association for professional chefs in Singapore.

Says Eric Neo, President of Singapore Chefs’ Association, “The last few years have been tough but we believe in any chance we have, we should fly the Singapore flag here. The Singapore Chefs’ Association believes that competitions are a way of education and we will continue to groom the next generation of chefs.”

 

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