Introduction​

“Anchor Food Professionals Pastry Challenge Hong Kong & Macau” has been hosted by Anchor Food Professionals for the eleventh consecutive year. This competition aims to provide a valuable platform for professional pastry chefs to facilitate the exchange of skills and experience, as well as nurture the new creative talent for pastry industry in Hong Kong and Macau.

Over the years, Anchor Food Professionals Pastry Challenge has received overwhelming support from various institutions and organizations, including the School of Hotel & Tourism Management of The Polytechnic University of Hong Kong, Hong Kong Hospitality Industry Training and Development Centre, Macau University of Science and Technology, Macau Institute of Tourism Studies, Angliss Hong Kong & Macau Food Service Limited, Hong Kong Bakery and Confectionery Association, Hong Kong Chefs Association and Macau Culinary Association. The Challenge has also invited well-known pastry chefs and specialists across the region to be the judges, and been widely recognized by the pastry industry.
“Anchor Food Professionals Pastry Challenge Hong Kong & Macau” has been hosted by Anchor Food Professionals for the eleventh consecutive year. This competition aims to provide a valuable platform for professional pastry chefs to facilitate the exchange of skills and experience, as well as nurture the new creative talent for pastry industry in Hong Kong and Macau.

Over the years, Anchor Food Professionals Pastry Challenge has received overwhelming support from various institutions and organizations, including the School of Hotel & Tourism Management of The Polytechnic University of Hong Kong, Hong Kong Hospitality Industry Training and Development Centre, Macau University of Science and Technology, Macau Institute of Tourism Studies, Angliss Hong Kong & Macau Food Service Limited, Hong Kong Bakery and Confectionery Association, Hong Kong Chefs Association and Macau Culinary Association. The Challenge has also invited well-known pastry chefs and specialists across the region to be the judges, and been widely recognized by the pastry industry.

Prize​

Winner of Gold, Silver, Bronze award had the chance to join the pastry training course conducted by world-renowned Chef Jean-François Arnaud in Academy of Pastry Arts Malaysia.
Fonterra Pastry Challenge 2014 (456) crop4

Gold

Best Award

Silver​

Best Award

Bronze​

Best Award

Angliss Excellence Award​

(Macau)

Anchor Talent Award

(Hong Kong)

Anchor Food Professionals Pastry
Master Class 2018

【Anchor Food Professionals Pastry Master Class 2018】

The Pastry Master Class has come to a satisfactory end earlier this year in January. Winners of and selected pastry chefs from different organizations had travelled to Academy of Pastry Arts in Malaysia altogether for skill learning and exchanging, including ingredients incorporation, temperature control and decor trends, etc.

One of the most reputable pâtissiers master Jean-François Arnaud lectured in person three days in a roll by demonstrating various of his expert techniques and indeed years of his professional reviews and experiences. As of such valuable opportunity, students were all utterly practicing hard and earnest according to the master’s instant tutorial and correction, and benefited enormously throughout the class.

【Anchor Food Professionals Pastry Master Class 2018】

The Pastry Master Class has come to a satisfactory end earlier this year in January. Winners of and selected pastry chefs from different organizations had travelled to Academy of Pastry Arts in Malaysia altogether for skill learning and exchanging, including ingredients incorporation, temperature control and decor trends, etc.

One of the most reputable pâtissiers master Jean-François Arnaud lectured in person three days in a roll by demonstrating various of his expert techniques and indeed years of his professional reviews and experiences. As of such valuable opportunity, students were all utterly practicing hard and earnest according to the master’s instant tutorial and correction, and benefited enormously throughout the class.

Thoughts of participant: Pang Siu Yu, Hotel Icon

“It was a great honor to be invited by Anchor Food Professionals to the exchange class in Malaysia, and it was such a rare and precious opportunity!  The best part was I got to meet with pastry chefs from Hong Kong and Macau and had the chance to learn and exchange experiences directly with Jean-François Arnaud. I have learnt a lot regarding techniques and the matching of flavours.”

Thoughts of participant: Pang Siu Yu, Hotel Icon

“It was a great honor to be invited by Anchor Food Professionals to the exchange class in Malaysia, and it was such a rare and precious opportunity!  The best part was I got to meet with pastry chefs from Hong Kong and Macau and had the chance to learn and exchange experiences directly with Jean-François Arnaud. I have learnt a lot regarding techniques and the matching of flavours.”

Thoughts of participant: Sam Wai Ian – MGM Macau

“This is a valuable opportunity in downtime and I am more than happy to be part of it. Within the sparkles of working with participants in the master class, I’ve not only experienced different chefs’ expertise from various groups, also got to realize my own insufficiency, which definitely helps for skill improvements and I have enhanced my knowledge of ingredient application indeed.”

Thoughts of participant: Sam Wai Ian – MGM Macau

“This is a valuable opportunity in downtime and I am more than happy to be part of it. Within the sparkles of working with participants in the master class, I’ve not only experienced different chefs’ expertise from various groups, also got to realize my own insufficiency, which definitely helps for skill improvements and I have enhanced my knowledge of ingredient application indeed.”

2018 Pastry Challenge – A Successful Close

The 11th【Anchor Food Professionals Pastry Challenge】 held in both Hong Kong and Macau was a huge success. Our New pastry stars of the year were born!

Under the theme ‘Floral Codes’, each team was required to make use of at least one floral ingredient with the respective floriography to complete a cake in limited time. Among all the brilliant cakes, the top four awards for Gold, Silver, Bronze Awards and Anchor Talent Award/Angliss Excellence Award were selected through creativity, techniques, appearance and overall taste by our star-studded judging panel formed by international master chefs.
*Macau
*Hong Kong

【Anchor Food Professionals Pastry Challenge】

Gold Award Winning Teams – 2018

Hong Kong
Winners:Chan Ka Yiu, Hui Siu Yin (La Rose Noire Limited)
Winning Cake:Cloud of the Roselle
Hong Kong
Macau

Winners:

Chan Ka Yiu, Hui Siu Yin
(La Rose Noire Limited)

Winners:

Ho Hoi Lon, Huang Li Qin
(Studio City)

Winning Cake:

Cloud of the Roselle

Winning Cake:

Blossom
Macau
Winners:Ho Hoi Lon, Huang Li Qin(Studio City)
Winning Cake:Blossom

Ideas of creation

Cloud of the Roselle
Dried Roselle was picked as the theme of the cake. By adding honey and roselle marshmallow to the Roselle compote, and with the mixture of yogurt and Anchor cream cheese for the soft and tender cheese mousse, this refreshing flavour with a little bit of sourness awakens everyone’s taste bud.

Blossom
The winning cake from Macau also made use of Roselle as the main theme, used roselle mousse folded with Anchor cream cheese, combined with roselle jam rose and apple jelly to enhance the flavor of roselle, with an additional nutty flavour of the almond sponge, it brings along unexpected experience to the judges.

Thoughts of the winners

Gold Award of Hong Kong
Chan Ka Yiu, Hui Siu Yin (La Rose Noire Limited)

“We are surprised by the results, because we have never thought about getting crowned Champion. The hardest to overcome is nervousness, we therefore stayed focus on completing the cake. The leading flavors of our cake are Roselle and yogurt, which bring a hint of sourness from the freshness of Roselle.”

Gold Award of Macau
Ho Hoi Lon, Huang Li Qin (Studio City Macau)

“We feel excited and grateful to our team and coach for supporting us. The contest was also beneficial since we could experience the works from other pastry chef and learn from them. The floriography of Roselle is peaceful and modest, however the taste is quite subtle. After several attempts on mixing with other flowers, we chose Rose to enhance the scent of Roselle.

Silver Award of Hong Kong
Chung Yiu Pui & Wong Chung Yin (Saint Honore Cake Shop Limited) 

“Feel so happy getting the second best in the contest, but we are not going to let the pride stops us, instead, we will learn from the mistakes, like at the beginning of the contest, we didn’t manage to control chocolate very well, which caught us off-guard. Still, it was a great experience regardless of the result. The reason that we chose Elderflower and let Jasmine to match with, is that the floriography and taste are unique.”

Silver Award of Macau
Ip Wai Teng & Lin Fu Xing (MGM Cotai)

“After 2 months of hard work, we got the silver award at last, really hyped up and feel surreal. During the contest, I met a lot competitors that surprised me with many creative ideas and skills. Our inspiration came from a beautiful Roselle garden we saw in Taiwan, which made me wanted to present that moment with the cake.”

Bronze Award of Hong Kong
Tang Wing Man & Lam Chi Hang (Dalloyau Hong Kong)

“We feel that our efforts really pay off! Since we have never won an award in cake design competitions, so we are so thrilled. The judges gave useful feedback, also we could get the hang of other teams’ decoration and skills set of making rich layer cake. The cake was inspired from a stunning moment in Japan, when the Sakura (Cherry Blossom) petals were blown in the air.”

Bronze Gold Award of Macau
Teh Min San & Lynn Woon Zi Lin (Wynn Macau)

“We are very happy about getting the bronze award, and grateful to our team, chef and colleagues who put up on us all along. We did encountered many difficulties in the contest but we surely overcame them. The theme of my cake is Elderflower which is one of the many edible flowers.”

Anchor Talent Award of Hong Kong
Fong Tsz Chiu & Tse Wing Hung (Crostini)

“ We have a slip since we didn’t manage the time very well, so the result is quite surprising, even exceeded our expectation. We are very grateful to the judges who spotted our problems and provide solution which is very beneficial. Since this is now the season of Elderflower and Lotus, so we chose these two as the theme of our cake.”

Angliss Excellence Award of Macau
U Chan Seng & Ao leong Ut San (The Seasons – MUST Training Restaurant)

“ Can’t believe that people like our cake! It is such a surprising result since this is the very first time of us joining competitions, so we didn’t coordinate well. Our cake is mainly composed by Rose and Lychee mousse. In order to keep the freshness of Rose, we used Lychee which is seasonal and doesn’t carry away the taste of Rose.”

Previous Events

The local’s most prestigious pastry competition Anchor Food Professionals Pastry Challenge has come to its first decade, which will continue to serve as a valuable platform for exchange among Hong Kong’s pastry talents, and their stage leading to the world’s pastry industry. Check out the event highlight below:
Hong Kong & Macau
Hong Kong & Macau
Hong Kong & Macau
Hong Kong & Macau
Hong Kong & Macau
Hong Kong & Macau
Hong Kong & Macau
Hong Kong & Macau
Hong Kong & Macau
Hong Kong & Macau

Pastry Challenge 10th Anniversary

Established in Hong Kong in 2008, 【Anchor Food Professionals Pastry Challenge】has been awarding devoted pastry talents, and became the spotlight of the pastry industry since then. It has expanded its reach to Macau in 2012. Every year, the competition hosts a star-studded judging panel formed by well renowned master chefs, offering aspiring chefs an arena for skills exchange, and nurture for the international scene.  

In conjunction with this year’s Hong Kong competition, a 10th anniversary banquet was held in August 2017 at Hotel ICON, Hong Kong, celebrating and revisiting the challenge’s dedicated efforts and endeavour in nourishing talents in the past decade.  Representatives from around the world were invited. Also, a 10th anniversary album documenting the experience and learnings shared by judges and the growth of past winners during the years was released at the venue.

Nurture is an endeavor of a lifetime, an accumulation of years of effort, and the only path to a successful prospect.  Strongly believing in this, Anchor Food Professionals will continue to serve the vital role in the more decades to come, realizing dreams of young pastry chefs.

Established in Hong Kong in 2008, 【Anchor Food Professionals Pastry Challenge】has been awarding devoted pastry talents, and became the spotlight of the pastry industry since then. It has expanded its reach to Macau in 2012. Every year, the competition hosts a star-studded judging panel formed by well renowned master chefs, offering aspiring chefs an arena for skills exchange, and nurture for the international scene.  

In conjunction with this year’s Hong Kong competition, a 10th anniversary banquet was held in August 2017 at Hotel ICON, Hong Kong, celebrating and revisiting the challenge’s dedicated efforts and endeavour in nourishing talents in the past decade.  Representatives from around the world were invited. Also, a 10th anniversary album documenting the experience and learnings shared by judges and the growth of past winners during the years was released at the venue.

Nurture is an endeavor of a lifetime, an accumulation of years of effort, and the only path to a successful prospect.  Strongly believing in this, Anchor Food Professionals will continue to serve the vital role in the more decades to come, realizing dreams of young pastry chefs.

Interviews​

To know more about Pastry Challenge, let’s take a look at the winning ideas and sharings from our past winners and judges.
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2008 HK Winner Stanley So

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2010 HK Winner Lai Tat Shing

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2011 HK Winner Kwok Ho Fai

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2012 MO Winner Ho Chan Pang

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2013 HK Winner Jason Ho

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2013 MO Winner Du Lin Chuan

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2014 HK Winner Lung Tsz Chung

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2014/15 MO Winner Seak Pui Lan

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2015 HK Winner Yip Piu

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2016 HK Winner Kwok Hei Woon

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2016 MO Winner Hong Xuanxuan

2008 HK Winner Stanley So

2010 HK Winner Lai Tat Shing

2011 HK Winner Kwok Ho Fai

2012 MO Winner Ho Chan Pang

2013 HK Winner Jason Ho

2013 MO Winner Du Lin Chuan

2014 HK Winner Lung Tsz Chung

2014/15 MO Winner Seak Pui Lan

2015 HK Winner Yip Piu

2016 HK Winner Kwok Hei Woon

2016 MO Winner Hong Xuanxuan

Judges​

Play Video

Thomas Lui, Danny Ho, Bruno Jen, Ryan Zimmer

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JFA, Roger Luk, Arno Urch, Tony Wong

Play Video

Lei Fu Veng, Gunther Wolfsgruber, Grégoire Michaud, Louisa Ho

Thomas Lui, Danny Ho, Bruno Jen, Ryan Zimmer

JFA, Roger Luk, Arno Urch, Tony Wong

Lei Fu Veng, Gunther Wolfsgruber, Grégoire Michaud, Louisa Ho

Media Relations​

As an annual grand occasion in the bakery industry over the past 11 years, Pastry Challenge has attracted media’s attention in Hong Kong and Macau.

Anchor Food Professionals is the Foodservice brand of Anchor. We create high quality, fit-for-purpose products and solutions for foodservice professionals in over 50 countries.

CONTACT US

Tel: +852 2958 1333

Fax: +852 2958 0529

Email:

info@anchorfoodprofessionalshk.com

www.anchorfoodprofessionals.com

Tel: +852 2958 1333

Fax: +852 2958 0529

Email:

info@anchorfoodprofessionalshk.com

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