In a tremendous display of artistry, skill and nerves, Team Pastry Australia, under the captaincy of Le Cordon Bleu Sydney’s Head Culinary Teacher André Sandison, triumphed at the Asian Pastry Cup 2012 with Sydney Harbour themed chocolate and sugar showpieces, plated desserts and cakes.
Over two days from April 18 to 19 in Singapore, 11 teams from all over Asia participated in the much anticipated Asian Pastry Cup 2012, where they were 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 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: Dean Gibson, Coach; André Sandison, Captain; Justin Yu, Chocolate Specialist; and Dammika Hatharasinghu, Mould Maker.
Acknowledging his support network, Jian expressed his joy and continuing determination, "Thank you all for your support for the past 12 months, we would not achieve that without you. Now our journey is continuing, and we have to work even harder for the coming World Pastry Cup 2013 in Lyon"
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.", commented André.
André and Justin created the phenomenal showpieces themed on Sydney Harbour; above the water represented in chocolate by the steel and sails of the Harbour Bridge and Opera House, complemented with New Year’s fireworks; and below the water represented in sugar, sparkling like crystal with marine colour and life.
Hugh Greenough, Manager of Le Cordon Bleu Sydney, was very proud of both competitors commenting that "Both Andre and Justin have prepared and worked like Olympians. I find this result testament to their commitment, professionalism, skill and regard for their profession. How fortunate we are to have such talent on the team."
Le Cordon Bleu Sydney, situated on the TAFE Northern Sydney Institute campus in Ryde, offers the renowned Le Cordon Bleu culinary programs, considered to be the most intensive and comprehensive training in classic French cuisine and pâtisserie techniques available today. The program is taught by the elite of Australian culinary talent headed by a motivated team that includes André Sandison.
Founded in Paris in 1895, today Le Cordon Bleu has a presence in some 20 countries with more than 40 international schoolsattended by 20,000 students annually.