Le Cordon Bleu Australia was excellently represented at the first Top of Pâtissier in Asia 2013 competition held in Japan recently. With prizes totalling 1,600,000 Yen in total, contestants were judged on artistic quality, taste and technical proficiency of their creations. Contestants came from all over the Asiatic region including Japan, Australia, South Korea, China, Taiwan, Vietnam, Singapore and Hong Kong to represent their country in this competition that was part of the 2013 Japan Cake Show in Tokyo. Each team consisted of three members, a contestant, judge and assistant that allowed for fair and equal judging through out the competition.
As part of the team representing Australia including Le Cordon Bleu Chef Andre Sandison, participant and Le Cordon Bleu Sydney graduates Justin Yu and assistant Sonia Su, Justin rose to the challenge winning second place overall for Australia. The competition, which ran over 15th & 16th October saw teams challenged to prepare several patisserie specialities including a chocolate piêce montée and 25 bonbon au chocolat and a sugar sculpture, all of which had to be edible and within exact weight and specified dimensions. With skill and class Justin showcased his passion and knowledge ensuring he will be a Pâtissier to watch in future. Well done to the team of Chef Andre Sandison, Justin Yu and Sonia Su for a brilliant result for Australia and Le Cordon Bleu Japan.