Le Cordon Bleu News, 04/14/2009
Winner 2009 Callebaut Easter Egg Competition
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Justin Yu has won the Open Section of the 2009 Callebaut Easter Egg Challenge Competition in Melbourne with the highest points scored of any competitor. A pâtisserie student at Le Cordon Bleu Sydney, Justin was entered into the student category. However, he outscored everyone across all categories (including experienced pâtisserie chefs and professionals) and won first prize in the Open category. His prize will see him travel to Belgium to undertake a three-day chocolate course at Callebaut College. ‘Jungle’ was the theme of this year’s event with competitors required to create a chocolate sculpture. The winning sculptures will remain on display for two weeks at Melbourne’s Crown Casino from 27 March. Justin was accompanied to the competition by his trainer, NSI’s Le Cordon Bleu Pâtisserie Chef, Andre Sandison. It is important to note that this student had no prior chocolate or patisserie experience prior to enrolling in Le Cordon Bleu Sydney - patisserie course. Justin is currently completing his Certificate III in Hospitality (Pastry) concurrently with the international award of Le Cordon Bleu Diplôme de Pâtisserie.
Chia-Hao Yu or Justin as he is known to his class mates in Le Cordon Bleu Sydney, has lived in Australia since 2001 and is an Australian permanent resident. His home is in Brisbane. He was born in Taiwan, where his family still lives. He is 23 years old. When he came to Australia in 2001 to attend senior secondary school, he spoke very little English, his spoken English is now very good.
He attended Griffith University in Queensland studying a Degree in Hospitality. He didn’t enjoy the theory side of his studies and really wanted hand-on practical pâtisserie experience and so he decided to find a more practical course to meet his career goals. His father recommended Le Cordon Bleu to him as it has a very good reputation in Taiwan, so he came to Sydney in 2009 to study pâtisserie.
Prior to coming to Le Cordon Bleu, he had very limited exposure to pâtisserie; his only experience was working in a Chinese cake shop and some work experience in a five star hotel in Taiwan.
Justin says he has learned so much from the Le Cordon Bleu Sydney pâtisserie chefs, all of whom he says are wonderful role models and teachers. He says his father, who sponsored his studies at Le Cordon Bleu Sydney, is very proud of him and very excited by Justin’s recent win in the Open Section of the Callebaut 2009 Easter Egg Challenge.