Seung Yun Lee from Australia & Chi Hsien Cheng from Taiwan
win first and second place at the 2011 Edition of World Chocolate
Masters Asia Pacific Selection in Taipei dedicated to “Cocoa,
The two winners from the Asia Pacific selection and the Japan World Chocolate Master 2010 will compete in the World Finals in Paris
Taipei, 19th March 2011 – Seung Yun Lee from Savour Chocolate & Patisserie School Melbourne, Australia was crowned first place and followed by second place by Chi Hsien Cheng from Le Meridien Taipei at the inaugural World Chocolate Master Asia Pacific Selection in Taipei. Both won a full travel package to compete in the World Finals which will be held in Paris between 19th and 21st October 2011. Barry Callebaut Service Asia Pacific Sdn. Bhd. has organised the competition in two segments: one for Japan and one for Asia Pacific (excluding Japan) region. As such, Japan World Chocolate Master 2010, Yoshiaki Uezaki will also be one of the three contestants representing Asia Pacific at the World Finals.
The Taiwan World Chocolate Master 2010,
Chi Hsien Cheng, won second place during this
Asia Pacific Selection gets also to compete with
other chocolate talents in the World Finals.
Chi Hsien Cheng who is currently a pastry
Sous Chef at Le Meridien Taipei, has developed his passion
in pastry during his study at National Kaohsiung
University. He has been highly recognised in many
competitions since 2006, won silver in the Chocolate
Showpiece Category in 2008 Taiwan Gateaux Technique
contest and 3rd place in both Petit Fours and Dearing the
Cake Categories at FHA 2008 Culinary Challenge in
Singapore. As for his showpiece at this Asia Pacific
Selection, the main body was created using moulding
technology in creating an abstract shape of
Quetzalcoatl. The Cutting technique makes lines of
Quetzalcoatl waving and flowing that create an
atmosphere of mystery ambience in rain forest. The dark body is
using black image to express the mysterious of
Quetzalcoatl. The gift of
Quetzalcoatl, cocoa bean, is using clay technique
and re-sculpting the shape of cocoa beans with hands to give it
personal touch. Chi Hsien Cheng used cutting
technique to create a fantasy and unique flower that represent the
glory of the Cocoa Bean, the gift of Quetzalcoatl.
He was thrilled to have won second place and is proud to represent
Taiwan to compete with other talented World Chocolate
Masters in the upcoming World Finals.
This 2011 edition of World Chocolate Masters Asia Pacific Selection is organised by Barry Callebaut Service Asia Pacific Sdn. Bhd. in cooperation with Taipei Bakery Association (TBA) in conjunction with Taipei International Bakery Show (TIBS) at Taipei World Trade Centre. This is in fact the first regional selection by Barry Callebaut Service Asia Pacific where five young, creative chocolate talents impressed the panel of Jury with their showpieces, pralines and pastries. These three other talents are Tai Chien Lin (Raffles Hotel, Singapore), Vikas Bagul, (Trident Hotel, Bandra Kurla India) and Owen Xiao (InterContinental Hangzhou China). All five contestants were judged by a panel of professional jury consisting of the World Chocolate Master 2009, Shigeo Hirai (Grand Hyatt Tokyo Japan & Jury President), Erick Chen (Corporate Chef, the Westin Hotel, Taipei), Johnny Chan (General Manager, PastryGlobal Food Service Ltd., Hong Kong), Delcourt Laurent (Executive Pastry Chef, The Regent Taipei) and Jean-Marc Benerlin (Technical Advisor, Barry Callebaut Service Asia Pacific).