Makati Shangri-La, Manila proudly announces the recent feat of the hotel’s pastry chefs, Rizalino Mañas and Bryan Dimayuga, who represented the Philippines in the Asian Pastry Cup held in Singapore, and qualified for the World Pastry Cup – a first for the Philippines.
The Philippine team, coached by Makati Shangri-La’s Executive Pastry Chef Romain Renard, was one of the five teams who were chosen to compete in the prestigious Coupe du Monde de Patisserie to be held in Lyon, France in January 2015. This feat brings pride to the country as this is the first time that the Philippines has been included in this prestigious pastry competition, considered to be the Olympics of pastry chefs.
The winning creation of the Philippine team were two classic chocolate cake desserts, 18 plated desserts, a chocolate showpiece and a sugar showpiece, which Rizalino and Bryan had to complete in eight hours in front of a live audience. Some of the award-winning dishes were the Arctic Tern, a chocolate showpiece entry with a sculpture of a parrot attached to a trunk, all made from Valrhona chocolate. For the sugar showpiece, the team created an ocean-inspired intricate piece called Calypso. Some of the hotel’s best-selling pastry dishes were also chosen such as the Banana Calamansi Parfait with Tanariva Mousse and Mango Passion Jelly for one of the entries for the plated desserts, and Banana Passion Fruit Supreme for the chocolate cake entry.
The team worked so hard and practiced for hours trying to perfect each creation, and it’s wonderful that all the hard work paid off,” Chef Romain said. “It’s fulfilling that the team brought honor, not just for Makati Shangri-La, but for the whole Philippines as well by being the first team to compete for the upcoming World Pastry Cup.”
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