Kuala Lumpur Convention Centre’s Chef de Partie Tay Chee Siang Part of Winning Team

Published on : Friday, January 10, 2014

Kuala-Lumpur-Convention-254x300The Kuala Lumpur Convention Centre (the Centre) continues to raise its profile in the international culinary arena, this time with one of its chefs being part of the Malaysian team which won gold in the Cold Show category at the much-coveted Salon Culinaire Mondial 2013. The team also won the bronze in the Hot Show class.

 

 
Held in Basel, Switzerland, the impressive sugar showpiece “Fairy Factory in Steampunk” won the judges’ hearts to beat nine other national teams for the accolade in sugar art. And for the Centre’s Chef de Partie, Tay Chee Siang, it was a sweet victory that comes with no less than two months of hard work and research with the team to conceptualise, develop and enhance the masterpiece to perfection.

 

 

 

“Tay has done the Centre proud,” said a delighted Richmond Lim, Executive Chef, Kuala Lumpur Convention Centre, “as he was the only one in the team attached to a convention centre while his team mates all hail from the hotel sector. The fact that the team captain had specifically requested him to be part of the delegation is a clear testimony of his skills and professionalism.”

 

 

 

For 25-year old Tay, the Salon Culinaire Mondial win is not his first taste of success.  He was a silver medallist in the Chocolate Showpiece and Dessert Challenge category and part of the ‘Most Outstanding Team in Culinary’ at the bi-annual Culinaire Malaysia 2013 held in September in Kuala Lumpur.

 

 

 

“Tay is well on his way to being a top pastry chef and his creativity, hard work, passion and talent will take him far. The Centre is pleased to be able to support him in achieving his career goals,” said Lim.

 

 

 

Selected by the Chefs Association of Malaysia (CAM) based on their performance at Food & Hotel Malaysia (FHM), Culinaire Malaysia 2103, past records and resumé, the Malaysian team’s outstanding sugar display showed off their excellent and remarkable skills, especially given the challenging nature of sugar which cracks easily in either very cold or hot weather and, cold it was in Switzerland during the competition! The just under a metre in height display also incorporated four plated desserts and four petit fours.

 

 

 

The Malaysian team’s next challenge will be to come out among the top four in the Asian Pastry Cup 2014 in order to qualify for the World Pastry Cup 2015 to be held in Lyon, France.

 

 

 

Source:- KLCC


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