Malaysia achieved first place in the 2019 edition of the Coupe de Monde de la Pâtisserie contest – the international reference event in the trade created in 1989 by Gabriel Paillasson its president founder. Among the 21 teams composed of 3 specialists (sugar, chocolate, ice- cream) from 4 continents, the team from Malaysia completed a flawless run in 10 hours of tests, followed by Japan and Italy.
GOLD – MALAISIE
Sugar: Wei Loon TAN, 32 ans, Academy of Pastry Arts, SELANGOR
Chocolate: Otto TAY, 30 ans, Dobla Asia, BA RIA-VUNG TAU
Ice: Ming Ai LOI, 29 ans, Academy of Pastry Arts, SELANGOR
SILVER – JAPON
Sugar: Fumiaki ITO, 39 ans, Pâtisserie Maison Douce, HACHIOJI
Chocolate: Mirai NISHIYAMA, 35 ans, Henri Charpentier, NISHINOMIYA
Ice: Ryohei OGUMA, 36 ans Gourmet Wako, TOKYO
BRONZE – ITALIE
Sugar: Lorenzo PUCA, 29 ans, Pasticcieria pannamore, VASTO
Chocolate: Mattia CORTINOVIS, 23 ans, Pasticceria Cortinovis, RANICA
Ice: Andrea RESTUCCIA, 26 ans, Pasticceria Beddini, ROMA
Vase de Sèvres prize: Malaysia also obtained the best marks in the Tasting and was presented with the prize offered by the President of the French Republic.
Gabriel Paillasson has particularly appreciated their work: « It is the first time Malaysia is on the podium and it’s a new proof that in life when you are a good worker and you have a good professor, you get that kind of result. The presentation work was great and they followed the rules. It is important to me that the whole pastry world evolves and all teams have increased their level.