Last week marked a significant milestone as FHA-HoReCa 2024 unveiled its first-ever FHA Dessert Challenge at the Singapore Expo on 25 October 2024. Co-organised with the esteemed Singapore Pastry Alliance, this competition provides a vibrant platform for aspiring pastry chefs from around the world to showcase their exceptional dessert-making skills.

 

Participants from countries such as Singapore, the Philippines, South Korea, China, and Saudi Arabia gathered to compete, turning the spotlight on the rising stars of the pastry world. Among the talented participants were our very own SHATEC students, Choo Yu Xin and Erika Goh, from the WSQ Diploma in Food Services (Pastry and Baking), who proudly secured silver and bronze medals, respectively.

 

Yu Xin shared the inspiration behind her winning dessert, saying, “We wanted to create a dish that celebrated summer flavours and showcased our favourite ingredients. The combination of peach and oolong tea reflects a balance of freshness and depth, while the orange Cointreau soufflé adds a vibrant citrus note. The banana ice cream serves as a comforting contrast, rounding out the dish with a familiar yet elevated taste.”

 

Erika also offered a glimpse into her creation, “I draw inspiration from my favourite flavours, where matcha beautifully combines with strawberry and chestnut. I wanted to evoke a sense of nostalgia while integrating modern techniques.”

 

When asked about their role model, Yu Xin cited Pierre Hermé, whose innovative approach to flavour combinations and dedication to the craft have inspired her to experiment with her own creations, pushing the boundaries of traditional pastry while respecting its roots. Erika, on the other hand, looks up to Francois Payard, known for creativity and a commitment to quality, which motivates her to explore new dimensions in flavour and presentation.

 

Their success can be attributed to the expert guidance of their pastry trainer, Chef Pratheep, who shared insights into the rigorous preparation involved. We had the opportunity to speak with him about the challenges faced while training these young talents for such a competitive arena.

 

“The most daunting challenge in preparing Yu Xin and Erika involved refining their technical abilities amidst the pressure of competition and navigating strict time constraints,” Chef Pratheep remarked. “They had to master their recipes and presentations while also infusing their work with creativity. It was a delicate balance, but their commitment and talent truly shone through.”

 

For aspiring pastry chefs eyeing future competitions, Chef Pratheep emphasises the importance of mastering fundamental techniques and seeking feedback from mentors. “Consistency and creativity are key,” he advises.

 

This competition not only highlighted the incredible potential of young pastry chefs but also underscored the collaborative spirit of the culinary community. With the FHA Dessert Challenge now part of the culinary landscape, the future looks incredibly sweet for aspiring pastry chefs around the globe.