The curtain has fallen on Sirha 2019 and Bocuse d'Or following yet another exciting edition and finishing with a full Nordic sweep of the medal podium.
At the sidelines of Sirha in Lyon, Malaysiawon the 30th edition of theWorld Cup of Pastry 2019, which took place on 27 and 28 January where pastry chefs Wei Loon Tan, Otto Tay and Ming Ai Loi were crowned from 21 competing teams. The Japanese team, composed of Fumiaki Ito, Mirai Nishiyama and Ryohei Oguma won silver, while the Italian team of Lorenzo Puca, Maria Cortinovis and Andrea Restuccia took bronze.
For this 30th edition, each team, composed of three candidates, had 10 hours to make 3 chocolate desserts with Valrhona vintages, 3 frozen fruit desserts from the Capfruit range, 19 desserts on a plate, 1 artistic piece of sugar, 1 artistic chocolate piece and 1 ice sculpture.
Below, you can enjoy a selection of Malaysian, Japanese and Italian outstanding creations. Feast you eyes!
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