An Aladdin’s Genie chocolate sculpture has helped Singapore win a global baking competition. How did it happen?

TELL US A LITTLE ABOUT YOU AND HOW YOU GOT HERE.

I have been in the pastry and bakery business for almost ten years now. Before joining ITE as a speaker, I started working at Grand Hyatt Singapore for three years and became assistant pastry chef at JW Marriott for about two years.

After deciding that teaching was my calling, I ventured into the cooking teaching business about three or four years ago and have never looked back since.

WHAT DID YOU FEEL WHEN YOU LEARNED THAT YOU HAD QUALIFIED FOR THE FINAL?

I was touched and honored to qualify for it, as well as to represent Singapore and, in particular, ITE. Only a small percentage of the victory is my contribution, which would come through training sessions and all that.

It is thanks to all the support we have received from organizations such as the Association of Chefs of Singapore and the Alliance of Pastry Chefs of Singapore that I am even more honored by this victory, because it would not have been possible other.

HOW DID YOU AND YOUR TEAM PREPARE FOR THE COMPETITION?

For the chocolate sculpture, I had to sketch it in whatever shape I wanted – which was Genie from the 1992 Disney movie, Aladdin. So a lot of time was spent sketching him, sculpting him with chocolate, and refining the angle, the genie’s appearance, his smile, etc.

The entremet and the plated dessert went through a similar development process, so all of this together took us three months of intensive development of the products we wanted to do before rehearsing for the competition itself.

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