Eight finalists from the Diploma in Culinary Services (Pastry and Baking) took their places at the SHATEC Institute’s kitchen to participate in a USAPEEC pastry competition held August 23. The competition challenged the students to use U.S. powdered egg products to prepare a dessert based on themes of their own choice. Under the watchful eyes of the judges, namely Richard Chew, Executive Pastry Chef at Conrad Hotel, Valerie Lim, Pastry Chef at the Four Seasons Hotel, and Maria Cheong of USAPEEC, the students were judged on creativity, taste, flavor, texture, and visual presentation that best aligned with their respective themes. The final products were a sight to behold and the creativity and skills received high marks and commendations from the judges.
The students benefited from the knowledge imparted at a recent pastry masterclass conducted by Chef Valerie Lim on August 11. At the masterclass attended by 20 students, Chef Valerie presented the different intricacies that went into making a Hazelnut Crunch Cake and Chocolate Sponge Cake where she utilized U.S. egg yolk powder. She also shared some tips and tricks to help the students prepare for the competition. It was heartening to witness the young students put into practice what they learned from the masterclass. Their passion and hard work clearly came through at the competition.
At the end of the competition, the top three winners were announced. The top prize went to Zoelyn Lim with her rendition of Tropical Raspberry Cake. The second prize went to Izzat Azman for his Tropical Citrus Cake, while Oh Ren Kai took the third prize for his Raspberry Ruby Cake. Congratulations to all the winners!
USAPEEC and SHATEC organized the pastry masterclass and competition with funding from the United Soybean Board.