Malaysian chefs Yap Kean Chuan and Lau Hwei Min have placed second for their respective creations at the prestigious Mondial Des Arts Sucrés in Paris.
The international confectionery arts competition was held over four days in early February and saw the participation of 32 candidates from 16 countries. Regarded as one of the most difficult challenges in the pastry industry, each team is required to produce one sugar centrepiece, one choice centrepiece, an entremets, one travel cake, one plated dessert, three bonbons, and a pastillage centrepiece within 20 hours.
Yap, from the Academy of Pastry Arts Malaysia, and Lau, from Harold’s Academy, were part of the Malaysian team who chose the elements of watches, jewellery and craftsmanship to highlight the theme of the competition, “French luxury”.
“From my past experiences in past competitions, most judges encouraged us to create items we are most familiar with and confident in during the competition. Building the human sculpture is one skill I have been refining,” says Yap.
The team, he says, went through 10 full rehearsals during their preparation for the competition.
Each team at Mondial Des Arts Sucrés was composed of a male and female pastry chef. The competition celebrates its 10th anniversary this year.