Australia

 Deniz Karaca from Australia & Lei Fu Veng from Macau win first and second place at the 2013 Edition of World Chocolate Masters Asia Pacific Selection in Taipei dedicated to the theme of “Architecture of Taste”

 Today and tomorrow in Taipei, the World Chocolate Masters, organised by the 3 leading gourmet chocolate brands Callebaut®, Cacao Barry® and Carma®, will select the top two winners of the Asia Pacific Selection. Both will win a full travel package to compete in the World Finals which will be held in Paris between 28th and 30st October 2013. Barry Callebaut Services 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 2012, Akihiro Kakimoto will also be one of the three contestants representing Asia Pacific at the World Finals.

This 2013 edition of World Chocolate Masters Asia Pacific Selection is organised by Barry Callebaut Services 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 second regional selection where 6 chocolate talents are impressing the Jury panel with their showpieces, pralines and pastries. Each has been asked to complete their chocolate creations in 7 hours. All six contestants are judged by a professional jury consisting of the Technical Advisor – Jean Marc Bernelin (Barry Callebaut Services Asia Pacific Sdn Bhd & Jury President), Allan Su (Technical Lecturer, National Pingtung University of Science & Technology), Yoshiaki Uezaki (2nd place of WCM Final 2011), Seung Yun Lee (4th place of WCM Final 2011) and Jean-Marc Scribante (Technical Advisor Nichifutsu Shojibco., Ltd).

Deniz Karaca

Executive Pastry Chef from Epicure Group Melbourne, Australia

Deniz is a pastry chef with a master certificate from Master Patisserie college in Cologne, Germany. He had his initial training in Germany, followed by extensive experience in a number of 5 dining restaurants with 5 star establishments abroad as well as in Australia.

Currently, he is working with the Epicure Group in Melbourne as the Executive Pastry Chef.

Yeong Min, Lee

Pastry Chef & Manager from Bakehouse Chungdam, South Korea

Young Min graduated from Culinary Institute of America (CIA) in 2008. And within 2009 to 2011, he been participate a few international competitions which he was aiming to gain the contest experience as much as possible. He had participated US Pastry Competition in New York (2009) with ranking top 3; and he also won “Best chocolate showpiece” and “Gold Medals of Paris Gourmet” from Socite Culinaire Philanthropique in New York (2010). Now, he is working with Bakehouse in Chungdam as pastry chef and manager since January 2012.

Stephen Tang

Executive Pastry Chef from Venice Hotel Shenzhen, China

Stephen graduated from Jilin Business School major cooking China in 1998 and Zhongshan University major Tour & Management China in 2006. He has participated a few competitions in China including FHC 2006 Shanghai International Culinary Arts Competition with result of Gold Metal - Chocolate Showpiece with Pralines, China National Pre-selection for World Chocolate Masters in 2007 and 2009. Now, he is working with Venice Hotel Shenzhen as Executive Pastry Chef for hotel’s bakery & pastry operation.

Cheng Chi Hsien

Sous Chef from Le Meridian Taipei, Taiwan

Chi Hsien who is a sous chef at Le Meridian Hotel, he has competed and represented Taiwan to the World Chocolate Masters Final in Paris 2011.
Chi Hsien has been growing his passions of pastry during his study at National Kaohsiung University to fulfil his dream of being a chef since he was a kid by watching his parents involving in food industry. He was trying his best to participate every possible competition such as Food Hotel Asia and World Chocolate Master since year 2006 in order to build up his skills, confidences and experiences.

Lei Fu Veng

Pastry Chef from Wynn Hotel, Macau

Fu Veng is working at Wynn Hotel in Macau since 2007 in pastry department. He has competed and represented China to the World Chocolate Masters Final in Paris 2009.This is his second time to participate the WCM National Selection and now he is ready to compete with other contestants in Asia Pacific Selection.

Vikas Bagul

Executive Pastry Chef from The Oberoi Mumbai, India

Vikas work as Executive Pastry Chef from The Oberoi Hotels & Resorts, Mumbai. This is his second time to participate the WCM Asia Pacific Selection.

Vikas passionate being a pastry chef in chocolate industry as it gives him freedom and opportunity to express his creativity. He participated a few competitions in India such as Bakery & Pastry challenge, Great Indian Culinary challenge in 2010; IFCA & H/C in 2005 and 2006.

In May 2012, Asia has started to organise its local WCM competitions. South Korea, China, Hong Kong/Macau, Taiwan and India will host local pre-selections in the next coming months and the winners will get their tickets to participate to the WCM Asia Pacific pre-selection which will happen in May 2013. First country in this amazing chocolate challenge was Australia. The event took place May 27th in Sydney.
Next in line are South Korea (at the Specialty & Bakery Fair, AT Center - Seoul, Oct 25th), China (at the Barry Callebaut China - Shanghai Academy, China on the 8th Nov, 2012), Taiwan (at the Tienmu Vocational Training Centre in Taipei on Nov 20th), Hong Kong (at the Institute of Tourism Studies (IFT), Macau, China on the 26th Nov, 2012) and India (at the Bakery Business 2012 Exhibition on Nov 29th) .

Callebaut® , Cacao Barry® and Carma® congratulate Chris Cheng for winning the Taiwan National Selection of the World Chocolate Masters

Taipei/Taiwan, November 20th, 2012 - The Taiwan National selection for the 2012-2013 World Chocolate Masters took place on 20th November at Taipei Vocational Training Center, a venue sponsored by Taipei Labor Department. The Taiwan National Selection is organized by Callebaut®, Cacao Barry® and Carma® in association with Taipei Bakery Association – one of the main bakery & pastry association function as non-profit organization to develop the bakery & pastry industry in Taiwan. Out of 15 applicants, 10 contestants were selected for the contest.

A well-known Jury had the difficult task to evaluate their work. This Jury was headed by Chef Su Yan Loon and was composed by :-
1. President jury - Chef Su Yan Loon (HOD) from National Pingtung University of Science and Technology
2. Chef Lee Yun Zhong (Executive Pastry Chef) from Kaohsiung Han Harbor restaurant
3. Chef Wang Fu Shou (Technical Advisor) from Nanqiang Holding Group
4. Mr. Ho Wen Xi (Pastry Department – Service Manager) from Far Eastern Plaza Hotel
5. Chef Zhao Li Hua (Lecturer) from Bakery Department Taipei Vocational Training Center
6. Chef Jean Marc Bernelin (Technical Advisor) from Barry Callebaut Services Asia Pacific Sdn. Bhd.
The whole day contest was dedicated to the creative use of chocolate and contest’s theme “The Architecture of Taste”, where each contestant created a chocolate showpiece, a moulded praline, a dipped praline and an entremets. All participants demonstrated their chocolate talent and creativity during this breath-taking competition.
Chief Officer of Labor Department Taipei – Mr. Chen Ye Jin offered the trophy to the winner together with Mr. Paul Halliwell (Barry Callebaut Services Asia Pacific - Vice President Gourmet).Mr. Chen mentioned that he was looking forward to support Asia Pacific Selection which will be held in March 2013 in Taipei. He has foreseen that this competition will enhance the chocolate craftsmanship to higher level for the industry in Taiwan.
At the end of this thrilling contest, Chris Cheng was crowned as Taiwan Chocolate Master. He will compete with other Asian national winners in Asia Pacific selection next March 2013 in Taipei. This Regional selection will give him the possibility to get a ticket to enter the International final, which will be held in October 2013 in Paris. Chris Cheng, Sous Chef at Le Meridian Hotel, represented Taiwan during the last World Chocolate Masters International Final in October 2011 in Paris. During the press interview, he expressed his excitement and happiness on his achievement. He explained that the concept of his showpiece and other creations were referring to the Chinese ancestors based on the method “The Solarium” (an ancient method to measure time, season and astrology by using sun's position).

The event was also graced by numerous media representatives and TV stations. Some TV channels (e.g. : National TV Station from TVBS, CNTV, BLTV & etc) broadcasted the contest process and the winner’s interview the same evening as the competition. Please look at the links below to discover more about Taiwan Selection.

· http://www.youtube.com/watch?v=CIC9iFr_mL4
· http://www.appledaily.com.tw/appledaily/article/headline/20121121/34655487/
· http://news.cntv.cn/program/difangminglan/20121121/105119.shtml
· http://www.ntdtv.com/xtr/gb/2012/11/20/a800459.html
· http://video.udn.com/video/Item/ItemPage.do?sno=324-233-2B3-2B343-2B4-233-2B3c3d3-2B34334-2334
· http://www.cdnews.com.tw/cdnews_site/docDetail.jsp?coluid=112&docid=102116947

The World Chocolate Masters is the premium international competition solely dedicated to the Art of chocolate. The contest is open to the most talented chocolate professionals of the world. The winners of each national selection will represent their country at the Asia Pacific Selection which will held in Taipei March 2013 in Taipei International Bakery Show (TIBS). The Asia Pacific Selection 2013 will collaborate with Taipei Bakery Association to bring a greater competition within Asia region and chocolate supporters.
 

Tang Yun Peng wins the China National Selection of the World Chocolate Masters

Shanghai/China, 8th of Nov 2012 – Organised by the leading Gourmet brands Callebaut®, Cacao Barry® and Carma® , the China National selection for the 2012-2013 World Chocolate Masters (“WCM”) took place on Nov, 8that the Barry Callebaut Shanghai Chocolate Academy. 4 participants from the hotel sectors have demonstrated their chocolate expertise and creativity during this breath-taking competition, where 4 well-known professional jury members evaluated their work.

During this whole day contest only dedicated to the creative use of chocolate and “The Architecture of Taste”, each contestants had to create one chocolate showpiece, one moulded praline, one pastry, one chocolate dessert. At the end of this exciting competition, Tang Yun Peng became the China Chocolate Master and will represent China at Asia Pacific WCM selection in Taiwan in March 2013. Chef Tang Yun Peng is working at The Venice Hotel in Shen zhen since January 2011 as Executive Pastry Chef. This is his third time to participate the WCM selection in China.

Three famous magazines were invited for a full report including one online media (www.yeslicake.com) for an online live streaming. . You can browse the full information of the WCM China selection at the links provided below:
http://www.yeslicake.com/topic-2012china_wcm.html#04

Please see the WCM China preselection live show here:
http://www.yeslicake.com/thread-58397-4-1.html

 

Young Min LEE will represent Korea at the World Chocolate Masters Asia Pacific Selection

Seoul/Korea, the 25th of Oct 2012 – Organised by the leading Gourmet brands Callebaut®, Cacao Barry® and Carma® , the Korea National selection for the 2012-2013 World Chocolate Masters took place on October, 25nd at the Specialty & Bakery Fair, AT Center. 4 participants from the bakery and pastry sectors have demonstrated their chocolate expertise and creativity during this breath-taking competition, where 7 well-known professional jury members evaluated their work.

During this breathtaking competition only dedicated to the creative use of chocolate, each contestant had to create a chocolate showpiece, a moulded praline, an entremets and a gastronomic dessert. The well-known Jury announced Young Min LEE as the winner of the Korean pre-selection. The next step will be the Asia Pacific selection, which will be held in Taipei in March 2013.

Young Min Lee graduated from Culinary Institute of America (CIA) in 2008. Between 2009 and 2011, he participated to many international competitions which helped him to get more and more experience. Before winning the Korean World Chocolate Masters pre-selection, he was ranked in the top 3 of the US Pastry Competition in New York (2009). He also won the “Best chocolate showpiece” title and the “Gold Medals of Paris Gourmet” from "La Société Culinaire Philanthropique" in New York (2010). Since January 2012, he is working as a manager at the Bakehouse located in Chungdam. Right after the contest, he wanted to share his experience of hard work and his real excitement to represent Korea. Now he needs to be well prepared and trained for the Asia Pacific Selection in March 2013, which will may bring him to the International Final in Paris.

Contestants:
- Lee Young Min from Bakehouse (Chungdam) as Manager (Pastry segment)
- Choi Chang Sung from Le Bua Bakery as Pastry Chef
- Kim Kwan Tae from Nonga's Bakery as owner chef and professor of the university (Bakery & Pastry)
- Yu Kun Hee as student from Korean Hotel School

Jury panel :
- Choi Dong Man as owner and bakery chef from La Ssang Te Bakery
- Kim Duk Kyu as owner and bakery chef from Kim Duk Kyu Bakery
- Park Sang Kyu as owner and bakery chef from Cake House Mille
- Choi In Ho as owner and bakery chef from Boungeries De Lebang
- Jung Chan Woong as owner and bakery chef from Boungeries De Lebang
- Seung Yun Lee as Callebaut Ambassador and 4th place of World Chocolate Master 2011

Deniz Karaca wins the Australia National Selection of the World Chocolate Masters

Sydney/Australia, the 27th of May 2012 – Organised by the leading Gourmet brands Callebaut®, Cacao Barry® and Carma® , the Australia National selection for the 2012-2013 World Chocolate Masters took place on May, 27th at the Foodservice Australia Exhibition – Sydney in association with F. Mayer (Imports) and Savour Chocolate and Patisserie School. 5 participants from the confectionery and pastry sectors have demonstrated their chocolate expertise and creativity during this breath-taking competition, where 5 well-known professional jury members evaluated their work.

During this one-day contest only dedicated to the creative use of chocolate and “The Architecture of Taste”, each contestants had to create one chocolate showpiece, one moulded praline, one enrobed chocolate, one chocolate entremet. At the end of this exciting competition, Deniz Karaca became Australia Chocolate Master and will represent Australia compete at World Chocolate Masters Asia Pacific Selection 2013. Deniz is executive Pastry Chef at Epicur in Melbourne. Having won two previous Callebaut competitions in 2011, Deniz is thrilled to now represent Australia at the World Chocolate Masters Asia Pacific Selection in May2013.

The World Chocolate Masters is the premium international competition solely dedicated to the Art of chocolate. The contest is open to the most talented chocolate professionals of the world. The winners of each national selection will represent their country at the international final, which will be held in Paris, 2013.

Participant names;
Deniz Karaca, (First place) Chef de cuisine Pastry Chef Epicure
Adrian Pagano, Pastry Chef at Gumnut Patisserie
Gerhard Petzl, Chocolatier Zokoko Chocolate
Yves Sherrer Pastry Chef The Star
Dhammika Pathmal Pastry Chef Stokehouse

Jury Members;
Head of Jury. Callebaut Ambassador Kirsten Tibballs, Savour Chocolate and Patisserie School
Jean Marc Bernelin. Callebaut Technical Advisor
Seung Yun Lee., Callebaut Ambassador Korea
Adriano Zumbo, Cacao Barry Ambassador Australia
Paul Kennedy, Savour Chocolate and Patisserie School.