By Melissa Keogh
TAFE SA patisserie lecturer Justin Williams is hoping to achieve sweet success when he represents Australia in the “Olympics of pastry” on April 24 and 25.
Justin, who teaches a patisserie course at TAFE SA’s Regency Campus, will head to Singapore to compete in the prestigious Asian Pastry Cup in hope of qualifying for the world championships in Paris in 2019.
The pastry chef, who teaches a patisserie course at TAFE SA, has been working with teammate and Sydney pastry chef Sonia Quek, training for 15 hours a day for the event.
The duo has spent the past six months cooking with hundreds of kilograms of chocolate and sugar in preparation for the contest.
The Asian Pastry Cup is the biggest live pastry competition in Asia and is attended by talented pastry experts from a number of different countries.
Contestants must create two elaborate chocolate and sugar-themed showpieces, 20 desserts and two modern gateaux in eight hours.
Details of exactly what Justin will create are top secret.
“This event is highly competitive – it’s basically the Olympics of pastry – so we need to keep our cards close to our chest to get an edge on our competitors,” he says.
“We have put in many hours of training, trying and testing new techniques and finessing our creations for the event.
“We have put a lot into this so hopefully we can get a good result on the day.”
Justin says the pair has collaborated with 3D chefs and an industrial designer to help create structural elements for the chocolate and sugar showpieces.
“Our 3D chef creates a 3D image of our showpieces then prints each component using 3D printers and we then make moulds out of silicon from these printed items,” he says.
“Our industrial designer is designing and building our finished buffet decorations.”
Justin has years of baking experience under his belt after working as a pastry chef in hotels around the world.
TAFE SA educational manager Fee Lee says he is confident the Australian team will finish in the top three.
“TAFE SA has a strong record of success in these competitions winning in the SIGEP Remini in Italy and the Mondial Du Pain in France,” he says.
“Justin has taught the Certificate IV in Patisserie at Regency Campus for seven years. He has a strong background as an executive pastry chef having worked for many years in Australian and international hotels.”
Fancy a career in cooking? Check out TAFE SA’s courses here.