I felt that the entries for the “Plated Desserts” category from the FHA Culinary Challenge during Food & Hotel Asia 2012 are of reasonably high calibre this year. GIven that many of these were from students from culinary schools and institutions all over Asia, quite a number of them are of restaurant quality with hardly any visual glitch or flaw to pick on. Having said that, I didn’t get a chance to taste any of these, so comments would be highly biased as I’m judging the entries literally by their “cover”. Or would they be coverups intead? *evil grin* Some are very avante garde and moderne while others clearly displayed a good foundation in classical techniques. Here I share with you a fraction of entries which I personally feel are a cut above the others. I shall leave it to you to decide which is your favorite. I’ll tell you mine if you would tell me yours. 🙂
Day 2 at the Asian Pastry Cup saw another 5 teams competing, starting from 6.45am in the morning. Surely the teams would have reached the kitchens even before that to make sure that they are able to seize and squeeze every second on the clock to churn out plated desserts, chocolate cakes, and finally, sugar and chocolate showpieces all in quick successions of one item from the other. The pacing was intense as every patissier in those 5 kitchens worked under immense pressure to race against time. It is not just a competition against one another, but really to pit against oneself, to testify their own individual level of creativity, pastry technique, capabilities in planning, together with a myriad of kitchen skills, and mostly important, ability to shine as an outstanding patissier. Read on to see if twhich team has what it takes to win the much-coveted Asian Pastry Cup 2012.