Be Part Of The Junior Pastry World Cup 2019!

By: Qian Leung posted Jul 09th 2018 09:34AM

To identify a candidate to represent Singapore for the upcoming 5th Junior Pastry World Cup SIGEP Italy, Singapore Pastry Alliance is organising the Singapore Junior National competition in the areas of chocolate creation and sugar creation.
 
Junior Pastry World Cup held in Italy will take place in  19-20 January 2019 in Rimini during the SIGEP, International Exhibition Artisan Production of Gelato, Pastry, Confectionery and Bakery.
 
Participation in the competition is open to confectioners under 23 years of age who are nationals of the represented country.

The selection competition, titled Singapore Junior National competition, is open to all pastry/bakery students currently enrolled in culinary related institutions or training centers in Singapore. The theme is “flying". Participants will be judged on their professional skills and their ability to provide a practical demonstration of trends and progress in the art of pastry to an audience. Great importance is focused on well-prepared, well-balanced, and well-presented diversified showpieces of sugar work, chocolate work with the tasting of the chocolate gateau, plated dessert respectively. The competitors will have 8 hours from 8.00am to 4.00pm (venue to be confirmed.)

For application forms and competition rules, do drop an email to the Vice President of Singapore Pastry Alliance, Chef Gary Lim, at hslim@tp.edu.sg.
 


Find Out For More News view all

By: Axel Heinz posted Jul 20th 2018 12:34PM

“Like people of great ‘Carisma’ (Charisma), wines of... read more

By: Kurt Ganapathy posted Jul 20th 2018 12:59PM

One of the world’s great wine events marks... read more

By: Qian Leung posted Jul 20th 2018 01:42PM

The story of Lao Lin Ju... read more

By: Reuben Oh posted Jul 20th 2018 01:45PM

What do you get when you put an... read more

By: Reuben Oh posted Jul 18th 2018 10:27AM

It's that time of the year again to... read more

By: Peter Knipp posted Jul 13th 2018 11:27AM

I remember a conversation about U.S. cheeses with... read more