Pastry Alliance of the Philippines Wins Award at World Pastry Cup

Lyon, France.

The Philippine Team won the award for Best Ice Sculpture at the Coupe du Monde de la Patisserie in Lyon on Monday January 26. Woohoo! The piece was sculpted by Vicente Cahatol, one of the three chefs who represented the Philippines.

philippine pastry cup ice sculpture

SIKLO Ice Sculpture by Vicente Cahatol. Entry of the Pastry Alliance of the Philippines for the Coupe du Monde de la Patisserie (World Pastry Cup) at the SIRHA 2015 in Lyon, France.

Competing for the Philippine Pastry Alliance were Rizalino Mañas, Vicente Cahatol and Bryan Dimayuga. Team President is Buddy Trinidad and Vice President is James Antolin.

Competing for the Philippine Pastry Alliance were Rizalino Mañas, Vicente Cahatol and Brian Dimayuga. Team President is Chef Buddy Trinidad and Vice President is Chef James Antolin.

Competing for the Philippine Pastry Alliance were Rizalino Mañas, Vicente Cahatol and Brian Dimayuga. Team President is Chef Buddy Trinidad and Vice President is Chef James Antolin.

Cahatol also created the entry for the chocolate sculpture that was given special mention during the awarding by the representive of Valrhona chocolates, who provided the 10 kilo block of chocolate to carve. Cahatol created an image of the Philippine bayawak.

Bayawak by Vicente Cahatol. Entry  of the Philippine Pastry Alliance to the SIRHA 2015 Coupe du Monde de la Patisserie.The Philippines also ranked No. 12 overall. This was a really good performance considering that it was the first time for the Philippine team to join. Chef James Antolin, one of the moving forces behind bringing the Philippine team to Lyon, said, “Ten years ago, Buddy Trinidad and I, at the Asian Pastry Cup, said that we would bring a Philippine team to compete in the World Pastry Cup and we did it.”

philippine pastry cup ranking

The theme of the competition was Life Cycle so the Philippine team, which also had Pastry Alliance Vice President James Antolin, Penk Ching, Jackie Ang Po, Peachy Juban, Dan Basilio and Miko Aspiras as coaches, conceptualized a unified theme that included a hunter and “the hunted”.

SIKLO. The entry of the Philippine team to the Coupe du Monde de la Patisserie (World Pastry Cup) competition in Lyon, France. Photo by Margaux Salcedo for margauxlicious.com.

SIKLO. Entries of the Philippine team to the Coupe du Monde de la Patisserie (World Pastry Cup) competition in Lyon, France.

The rules required them to present a chocolate showpiece, a sugar showpiece, one carving piece, a chocolate cake, a plated dessert, and a chocolate block carving. The Philippine team proudly put Philippine touches on their creations and entitled the entire showcase “Siklo” for ‘cycle of life’.

The chocolate showpiece is a beautiful female hunter. Looking at it closely you would think it was a narra carving! Props to Chef Bryan Dimayuga on this elaborate, intricate piece.

The Hunter by Chef Bryan Dimayuga. Entry to the Coupe du Monde de la Patisserie

The Hunter by Chef Bryan Dimayuga. Entry to the Coupe du Monde de la Patisserie

For the sugar showpiece, Chef Rizalino Mañas portrayed the Philippine spotted deer. This deer was glowing and was a favourite for photos of the international press.

Philippine spotted deer by Chef Rizalino Mañas. Entry of the Philippine Pastry Alliance to the SIRHA 2015 Coupe du Monde de la Patisserie.

Philippine spotted deer by Chef Rizalino Mañas. Entry of the Philippine Pastry Alliance to the SIRHA 2015 Coupe du Monde de la Patisserie.

Coach Penk Ching said, “Even just to see the Philippine flag being waved at the event was already monumental.”

IMG_1065This was truly a proud moment for the Philippines. Congratulations to the Pastry Alliance of the Philippines and the Philippine team!!!

 

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