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TEAM PHILIPPINES MAKES PASTRY HISTORY IN LYON, FRANCE

For ten gruelling hours, Team Philippines whipped up three chocolate desserts, three frozen fruit desserts, twelve plated desserts, one sugar showpiece, one chocolate showpiece, one ice showpiece and one chocolate carving.

Inspired by Philippine biodiversity and indigenous culture, the chefs showcased the country’s flaura and fauna, such as the Philippine Spotted Deer, the Philippine Sailfin Lizard, a pitcher plant and Aeta hunters.

The chefs also featured Philippine ingredients, such as mangoes, pineapples, coconut cream and Batangas coffee.

Over 40 Filipino supporters showed up at Euexpo Lyon to cheer on Team Philippines. Officials from the Pastry Alliance of the Philippines, led by Chefs Buddy Trinidad and James Antolin, flew all the way from Manila to prepare the team. The Philippine Embassy in Paris, led by Third Secretary and Vice Consul Rapunzel Acop, was also present together with members of the Filipino community in Lyon.

“We have been preparing for this for the past ten years and we made history today,” said Chef James Antolin. “More important than the experience is the exposure the Philippine pastry industry will get. The World Pastry Cup is where the world’s best pastry chefs compete and our being here and finishing a strong 12^th on our first try sends a strong signal to the rest of the world, especially Europe, that the Philippines has talent,” Chef James Antolin added.

The World Pastry Cup was established in 1989 and is held every two years in Lyon, France. In this year’s Cup, Italy won first place (gold), followed by Japan (silver) and the United States (bronze). In 2013, France won gold, followed by Japan (silver) and Italy (bronze). Each year’s gold winner is not allowed to compete in the next Cup.