TAYLOR’S School of Hospitality & Tourism chef lecturer Patrick Siau defended his championship title. He outshone five other finalists at the La Classic Culinary Grand Prix 2006 (2nd Edition) held recently at the French Culinary School in Asia.
Siau took home a trophy, RM5,000 and an additional RM1,000 for best main course. His fellow competitors included colleague chef lecturer Chong Wei Tzeh, Michael Elfwing of Senses Restaurant at Hilton Kuala Lumpur, Fadill Mohamed Hanif of Kuala Lumpur Convention Centre, Kamarudin Norhilme of Le Meridien Kuala Lumpur and Eric Siew from Hilton Kuala Lumpur.
First held in 2004, the La Classic Culinary Grand Prix is a top-class culinary competition for professional chefs.
It is organised by the French Culinary School in Asia and Classic Fine Foods Sdn Bhd to create a benchmark for Malaysian culinary excellence.
“This year’s competition was even tougher than last year’s, so winning it again is definitely a great honour,” said Siau.
During the grand finale, all six contestants were required to prepare a starter, main course and a compulsory dessert dish for six persons within four hours.
And in the quintessential Iron-Chef style challenge, they were given a mystery market basket from which they had to create a freestyle contemporary starter and main course.
Each dish was judged on originality, creativity, innovation, presentation and taste.
Judges also graded the contestants on their cooking and organisational skills, product optimisation, hygiene, leadership and professionalism.
Among the technical judges were President of the Jury Chef Ronald Peitruszka from Ritz Carlton Bali, Chef Philippe Daue from Shangri-La Bangkok and Chef Stefan Mueller from Nikko Bali Resort & Spa, while the tasting panel of judges comprised gourmets and patrons of the KL fine dining restaurant scene Datuk Kok Wei Kiat, Flavours magazine editor Julie Wong, chef consultant Sita Jayadeva and F&B Facilities general manager Rick Chee.
Siau’s winning creations – Goat cheese tart with baby beetroot, Lamb roulade with glaze vegetables, puy lentils and lamb sauce and Frozen chocolate parfait with can-died tomato, caramelised apple and white chocolate sauce – earned him the title of champion, a trophy and RM5,000.
He also won an additional RM1,000 for best main course.
News Source : STAR