FONTERRA PASTRY CHALLENGE
In the recently concluded Fonterra Foodservices Pastry Challenge Fonterra Brands Philippines provided a venue for the talents of Pastry Chefs to shine. Anchor Dairy products which come from the best and freshest quality milk from New Zealand were the main ingredients for their masterpieces. Held last June 10 at White Space in Makati the event featured competitions in three levels.
Hotel pastry chefs were given three hours to prepare mousse cakes following the festive Christmas theme while lifestyle bakers had two hours to whip up regional Filipino tray cakes or bars. On the other hand culinary students were allotted two hours to finish their innovative desserts which had to be affordable and suitable for a bakery or coffee shop. The finalists were shortlisted from a number of entries received since Fonterra announced the event. All recipes used a combination of Anchor Cream Cheese Anchor Whipping Cream and Anchor Butter for their creations baked at the venue using Besterm equipment.
Judging the event was a powerhouse board composed of big names in the industry here and abroad such as Jackie Laudico of Bistro Filipino by Chef Laudico Jackie Ang-Po owner of Fleur De Lys Patisserie and Johnlu Koa founder of French Baker for the students category. Cook baker and author of best-selling cookbooks Dorothy Ferreria; Fonterra Brands Philippines technical consultant Albert Ros and The Essence of Chef Philippe Premium Productsâ Philip Agnese were there for the lifestyle bakers category. Flying in to evaluate the works of the hotel pastry chefs were executive pastry chef at Fairmont Hotel and President of the Singapore Pastry Alliance Kenny Kong and Director of Kitchens of Raffles Group Singapore and President â Mentor of Singapore Chefs Association Otto Weibel who were joined by our very own Buddy Trinidad of Park Avenue Desserts and President of the Pastry Alliance of the Philippines.
Critera for judging for the hotel pastry chefs and lifestyle baker levels include composition (0 -15 points) degree of difficulty/creativity (0 -15 points) correct professional preparation (0 -15 points) practical and up-to-date serving (0 -15 points) presentation/innovation (0 -20 points) and taste and profile acceptability (0 -20 points). For the students level the scoring system followed was: composition (0 -15 points) degree of difficulty/creativity (0 -10 points) correct professional preparation (0 -10 points) practical and up-to-date serving (0 -10 points) presentation/innovation (0 -30 points) taste and profile acceptability (0 -25 points)
While the judges were busy tasting and computing the scores guests viewed the gallery highlighting the history of Culinary and Pastry. The grand prize winners in the categories for professionals bagged an all-expense paid overseas training package and P25000 in cash while the student champion brought home P20000 in cash.
The finalists for each category were:
Below are the list of winners:
Hotels/Restaurants
1. Rolando Macatangay - Manila Hotel
2. Paulo Bairan - Restaurant Cicou
3. Darmo Guevarra - Intercontinental Hotel
Lifestyle Bakers
1. Mina Hernandez - Mina's Kitchen
2. Elizabeth Dilla - Sweet Home Bakeshop
3. Jr Tringa - Parks Avenue Deserts
School
1. April Montiflor - Global Academy
2. Rey Moraga - Enderun Colleges
3. John Christian San Pedro - College of St. Benilde
