Category: Member News

Singapore National Pastry Team Secures 8th Position at World Pastry Cup 2025

January 28, 2025 – The Singapore National Pastry Team has achieved a remarkable 8th position at the prestigious finals of the World Pastry Cup 2025, held at the Sirha exhibition in Lyon, France on 24 and 25 January. Competing against 18 of the world’s best pastry teams, Singapore’s stellar performance continues to reinforce its standing as a formidable contender on the global pastry stage.

Led by Team Manager team manager Kent Ng Kok Keong (42 years old, Mandarin Oriental Singapore), the team comprises of Dexter Lee (33 years old, Bidfood Singapore Pte Ltd), alongside Pastry Chefs Chew Wei Lung (27 years old, Mandarin Oriental Singapore) and Lim Jiayong (36 years old, Marriott Singapore Tang Plaza).

For this competition, the Singapore team trained under exceptionally intense conditions. Within a record period of two months, they finished the conceptualisation, planning and training, when such a prestigious competition usually requires one to two years of full preparation and training.

“We are incredibly proud of the dedication and talent demonstrated by our team. Securing 8th place among the world’s finest is no small feat; to achieve such results in two months breaks all new records, ” said Chef Gary Lim, President of the Singapore Pastry Alliance.

Chef Kent Ng, Team Manager added, “The commitment of the team is legendary. They will train after work on weekdays until the wee hours of the morning, and then turn up first thing every weekend to train all over again.”

The World Pastry Cup Finals, also known as the Coupe du Monde de la Pâtisserie, is the pinnacle of pastry competitions and is regarded as one of the most prestigious culinary contests in the world. Established in 1989 by renowned pastry chef Gabriel Paillasson, the competition takes place every two years in Lyon, France, and brings together elite pastry chefs from across the globe.

During the competition, three pastry chefs – an ice specialist, a sugar expert, and a chocolatier – join forces to tackle technical challenges in their respective fields.

The Singapore national pastry team’s standout presentations were:

Frozen Dessert: A Tropical Symphony with Peranakan Flair – This exquisite dessert reimagines the vibrant flavours of the Peranakan kitchen. A medley of mango gelato and perfumed coconut ice cream pairs harmoniously with exotic sorbet, evoking the refreshing zing of tropical delights.\

Restaurant Dessert: A harmonious balance of flavours, textures, and the natural essence of tropical ingredients. This dessert is a modern interpretation of classic pâtisserie techniques, incorporating a refreshing twist on traditional flavours while celebrating the vibrant tastes and textures of the tropics.

Show Chocolat: A tribute to the vibrant Peranakan tradition, this masterpiece blends flavors and textures seamlessly. At its core, a delicate choux pastry rests on a crisp feuilletine base, providing the perfect crunch. A zesty citrus coulis and fragrant Tanariva Chantilly elevate the experience, while bright orange confit and refreshing yuzu foam add a lively tropical flair. To finish, a chestnut tuile introduces a touch of earthy sophistication. Every bite captures the essence of tradition, seamlessly blended with innovative twists that delight the senses.

The Singapore National Pastry Team’s participation was made possible through the unwavering support of sponsors, partners, the Singapore Pastry Alliance and the Singapore Chefs’ Association.

For photos, download here.

For media inquiries, please contact:
Jenny Tan
FoodCult Pte Ltd
words@foodcult.com.sg
+65 9836 7653

About Singapore Chefs’ Association:
Founded in 1984, the Singapore Chefs’ Association stands strong as the official government-recognised non-profit national chefs association, focused on representing professional cooks in the local food and beverage industry.

SCA is proud to be the only association in Singapore that is a national member in the World Association of Chefs Societies (WORLDCHEFS).

As the official voice representing chefs working in Singapore, SCA also establishes and mentors the National Culinary Team for international competitions locally and overseas, representing Singapore at podium positions in many competitions. The educational and social activities promote interaction and networking among members and helps to train the culinary workforce to improving skills and productivity standards in their respective workplaces.

From January 6th to 12th, 2025, the Worldchefs Asia Presidents Forum was held in New Delhi, India alongside the Indus Food Exhibition. The event united representatives from 21 countries across Asia, serving as an invaluable opportunity to strategize for 2025 and 2026. Read the full report below from Willment Leong, Worldchefs Continental Director for Asia:

On behalf of Worldchefs and the Continental Director for Asia, I would like to extend our heartfelt gratitude to the India Federation of Chefs Association (IFCA) and the Trade Promotion Council of India (TPCI) for hosting the Worldchefs Asia Presidents Forum 2025 in the vibrant city of New Delhi, India, from January 6th to 12th, 2025, alongside the Indus Food Exhibition 2025.

During this week, representatives from 21 countries across Asia united, driven by our shared passion for culinary excellence and our steadfast commitment to advancing our industry. Your dedication to your craft and communities is truly inspiring and encapsulates the spirit of this esteemed forum.

I would also like to commend the Indian Federation of Culinary Association (IFCA) for their tremendous efforts in making this extraordinary event possible. Your hard work has created an exceptional platform for joyful exchange, innovative collaboration, and the exploration of new ideas.

The Asia Presidents Forum convened on January 9, 2025, gathering representatives from 15 countries, along with an additional 6 participants joining us online. This meeting proved invaluable for discussing common challenges and strategizing actionable steps for 2025 and 2026.

We must also acknowledge the contributions of Worldchefs President Andy Cuthbert, who participated virtually and greatly enriched our discussions. Working closely with Vice Continental Director for Asia, KK Kong, we achieved significant outcomes and reaffirmed our collective commitment to fostering collaboration within the Worldchefs Asia family. Thank you once again to all the presidents for your enthusiasm and active participation. Together, we are poised to shape a bright future for our culinary community in Asia.

During our time in New Delhi, we had the privilege of visiting the remarkable arrangements made for the Worldchefs Asia presidents at the iconic Taj Mahal and the National Museum of India, which provided profound insights into the rich cultural tapestry of this incredible nation. We also explored the stunning Akshardham Temple, a true masterpiece of architecture and spiritual significance.

Our lunch at ITC Bukhara, a celebrated restaurant known for maintaining its original menu for many years, was a delightful experience. The farewell dinner at the esteemed Shangri-La Eros allowed us to once again express our deepest appreciation to IFCA, TPCI, and Sanjay from Sun Sand Tour for their impeccable coordination and unwavering support, which made the Asia Presidents Forum 2025 a remarkable success.

Once again, I would like to express my heartfelt gratitude to Chef Manjit Singh Gill, Mr. Sandip Das, Mr. Himanshu Barola, Chef Vijaya Baskaran, Ms. Meera, and everyone working behind the scenes who contributed to the success of this forum. Your efforts have truly made a difference. Well-done!

Best regards,

Willment Leong​

Continental Director for Asia

World Association of Chefs’ Societies

Chefs Association of Pakistan (CAP), in collaboration with College of Tourism & Hotel Management (COTHM), hosted a special visit from the Lahore Chamber of Commerce & Industry (LCCI) delegation, led by President Mian Abuzar Shad, Senior Vice President Khalid Usman, and Vice President Shahid Nazir Chaudhry. The event took place at COTHM’s Head Office in New Garden Town, Lahore, where CAP organized a Youth Skills Showcasing to highlight the skills of students in the culinary arts, baking & patisserie, and food safety sectors.

The delegation was welcomed by CAP President Ahmad Shafiq, who took them on a comprehensive campus tour of the skills showcasing. The participants impressed the guests with a series of innovative and beautifully presented dishes, demonstrating the high level of training and expertise.

In appreciation of the delegation’s visit, a delightful lunch was arranged, showcasing the best of participants’ culinary expertise. During the event, Mian Abuzar Shad praised the efforts of CAP and COTHM for their collective contributions to raising a highly skilled workforce in Pakistan. He emphasized the importance of such programs in ensuring the country’s competitive edge in the global hospitality sector.

CAP remains committed to supporting educational initiatives that encourage professional growth and skill development in Pakistan’s hospitality sector.

CAP & COTHM host Pakistan’s first-ever culinary event for visually impaired persons

Chefs Association of Pakistan (CAP) and COTHM Global, in collaboration with Pakistan Foundation for Fighting Blindness (PFFB), successfully organized the first ever National Blind Cooking Competition 2024 of Pakistan at COTHM Rawalpindi, a groundbreaking event held to showcase the culinary talents of visually impaired individuals. This revolutionary initiative positions Pakistan as the 4th country in the world—following the USA, Australia, and India—to host such an inspiring event that celebrates the exceptional capabilities of visually impaired chefs.

The competition brought together 23 participants from 20 cities across Pakistan, all of whom demonstrated extraordinary skill, creativity, and resilience. The event not only broke barriers but also shattered stereotypes, proving that determination and talent transcend all challenges. Participants’ remarkable performances served as a beacon of inspiration for everyone, highlighting the incredible potential of individuals with disabilities.

The competitors who participated in the ‘National Blind Cooking Competition 2024’ under the supervision of Pakistan Foundation Fighting Blindness Chief Coordinator Rabail Pirzada were Hafsa Humayon, Eiman Fatima, Asra Tufail, Muskan Fayaz, Fatima Batool, Ayesha Naz, Mehwish Fatima, Khalida Batool, Mustabshira Nasir, Beenish Tahir, Maryam Khan, Mishal Fazal Ghani, Mehnaz, Nishwa Nawaz, Amna Dustgir, Muhammad Abdullh, Saba Mustafa, Danish Tanveer, Abdul Noor, Hiba Fatima, Aneela Shahzadi, Shabana Abid, and Farwa Zahra.

Speaking about the initiative, Ahmad Shafiq, President of CAP, and CEO of COTHM Global UK, shared his heartfelt admiration for the participants, stating: “Their determination proves that no challenge is impossible when driven by passion.” His words summarized the spirit of the event, which aimed to develop inclusivity and promote equal opportunities in the culinary and hospitality sectors of Pakistan.

Rabail Pirzada, who herself is a visually impaired professional and a motivational speaker, emphasized the importance of this initiative, stating: “This event proves that everyone, regardless of their challenges, deserves a platform to showcase their talents. Cooking is not just about sight; it’s about using all your senses, and these participants have shown how beautifully they can channel their abilities to create extraordinary dishes. I am proud to be a part of an effort that inspires and empowers visually impaired individuals to pursue their dreams and contribute to society in meaningful ways.”

This event is a pioneering effort by CAP and COTHM to provide a platform for visually impaired individuals to demonstrate their culinary expertise and gain recognition for their remarkable abilities. By empowering these talented individuals, the initiative reinforces the importance of inclusivity and equal opportunities in the professional world.

The National Blind Cooking Competition 2024 also featured a supportive and celebratory atmosphere where participants were encouraged to push their creative boundaries. Judges praised the contestants for their innovative techniques, precise execution, and unwavering confidence. The event served as a reminder that culinary art is not just about sight but about passion, taste, and skill.

A Vision for the Future

This historic event is more than a one-time celebration; it marks the beginning of a broader movement toward empowering individuals with disabilities in Pakistan. By creating opportunities and breaking stereotypes, CAP and COTHM are setting new standards for inclusivity in the culinary industry. The initiative aligns with global efforts to recognize the potential of individuals with disabilities and integrate them into mainstream professional spheres.

The event received widespread acclaim from participants, industry professionals, and audiences alike. It also drew attention to the need for more inclusive initiatives in other professional sectors. Through this effort, CAP and COTHM have not only celebrated the achievements of visually impaired individuals but have also set an inspiring example for other organizations and institutions to follow.

In this issue of Infusion, the Scottish Chefs magazine, look back on the 2024 Worldchefs Congress and discover the 30th Scottish Chefs Anniversary Lunch attended by Worldchefs’ President Andy Cuthbert!

To learn more about Worldchefs, click here.

Foodradio’s The Culinary Passport podcast returns with an exciting launch for its third season, featuring a landmark interview to kick off the year. This episode spotlights Australian chef Andy Cuthbert, who was recently elected as the President of the World Association of Chefs’ Societies (Worldchefs), exploring his prestigious new role and extensive culinary career.

To discover more about the episode, read here.