DEBIC SUPPORTS TEAM MALAYSIA AT WORLD’S BIGGEST PASTRY COMPETITION

Four Malaysian pastry chefs: Chef Kean Yap (team coach), Chef Mun Pui Teng (team captain and sugar candidate), Chef Goh Jun Wei (ice candidate) and Chef Lim Boon Chuan, (chocolate candidate) will demonstrate their skills and creativity at Coupe du Monde de la Pâtisserie 2023 in Lyon, France on 20 and 21 January 2023.

Also known as the Pastry World Cup, the Debic supported Team Malaysia will have to create a Sugar Sculpture with Chocolate Entremet, Chocolate Sculpture with plated desserts, Ice Sculpture with Frozen Desserts and Frozen Lollipop.

Centred around the theme of ‘climate change’, the two days of intense competition, spanning over for 10 hours, will see Team Malaysia will go up against teams from 20 other countries.

As a hundred-year-old premium European dairy brand made for professionals and one of the sponsors of the prestigious Coupe du Monde de la Pâtisserie competition, Debic has been a passionate global supporter for over 20 years and a proud sponsor of Team Malaysia 2023. 

 

Ramjeet Kaur Virik, Managing Director of Dutch Lady Milk Industries Berhad shared, “At Debic, we understand professional chefs and have the expertise to provide customised solutions for them with high-quality products, and ease of convenience, to inspire chefs to create high-quality creations.

“The innovative nature of this competition aligns perfectly with Debic’s passion for supporting pastry chefs. We are proud to be part of an event that provides a platform for professionals to set new trends and inspire a new generation of professionals. All competing chefs will have access to Debic products to innovate with, and we look forward to seeing the many high-quality and relevant products resulting from the event.”

The current team hopes to replicate Malaysia’s success four years ago in Coupe du Monde de la Pâtisserie 2019, where Team Malaysia emerged as champion with their cutting-edge creations.

Debic Ambassadors Chef Otto Tay and Chef Loi Ming Ai (members of the winning team in 2019) also served their winning pastry creations at the sending-off party hosted by Debic. 

Fans and supporters of Team Malaysia can watch the Grand Finale and cheer for Malaysia at the Official Coupe du Monde de la Pâtisserie Youtube live at: https://youtube.com/@Cmpatisserie

[UPDATED] CREAM OF ANCHOR FOOD PROFESSIONALS' CROP

To launch its latest European-style dairy range in Malaysia, Anchor Food Professionals delivered a set of exquisite afternoon tea treats by The Studio KL to the doorstep.

The exquisitely curated sweet treat selection featured Lemon Posset, Hot Chocolate in Cup, Banoffee Tart, Passion-berry Choux, British Soldier, Traditional English Scones with Sticky Toffee Pudding Butter and Summer Berries Jam, Almond Cream Butter Croissants. Savouries included Chicken Pesto on Focaccia, Truffle Honey Croquette and Sauté Mushroom and Onion Bruschetta.

It was a delicious way of showing how the new products: Anchor Chef’s Classic Whipping Cream, Anchor Classic Shredded Mozzarella Cheese, Anchor Extra Yield Cooking Cream, and Anchor Culinary Cream can be artfully incorporated to create delicious savoury and sweet morsels such as those presented in the tea offerings.

During the launch webinar, Jack Tan, Foodservice Director of Fonterra Brands Malaysia said, “The pandemic has caused consumers’ food preferences to shift. One of the most noticeable trends is more food businesses are searching for everyday functional products that provide simple and quick benefits to their food or beverage creations.

“Today’s consumers are also drawn to feel-good products. While the pandemic has been tough on many food businesses, we help them stay on top of these trends by constantly improving their favourite recipes with better flavours, textures, presentation, and overall quality.”

Award-winning pastry chef Jean-Francois Arnaud then demonstrated how he used Anchor Chef’s Classic Whipping Cream to create exquisite Red Fruit Cloud and Blueberry Cream Brioche, explaining the product’s many advantages during the process.

Then Pele Kuah, Brew House’s Group Executive Chef shared his preference on the use of Anchor Extra Yield Cooking Cream in the kitchen as he prepared Salmon Alfredo Pasta with Lemon & Ikura and Nasi Lemak – two signature specialities from the Brew House.

One of the founders of myBurgerLab, Renyi Chin showed two new recipes: Buttermilk Cheesy Fried Chicken Burger and Baked Cheese Rice using Anchor Classic Shredded Mozzarella Cheese – a traditional-style mozzarella cheese with flavoursome and complex taste to wrap up the webinar session.

Jack Tan also highlighted Anchor Chef’s Classic Whipping Cream which is designed to bring reliable performance and functional stability with its light and airy texture. "It’s the perfect infusion for any rich delicacy – be it hot, cold, or frozen."

Chefs, bakers, pastry makers, passionate cooks, and home-bakers can obtain Anchor European range of mozzarella cheese and creams through their distributor partners, while consumers can purchase the products at major supermarket chains and bakery ingredients shops.

For more information, visit Anchor Food Professionals’ official website at www.anchorfoodprofessionals.com, or follow www.facebook.com/AnchorFoodProfessionalsMY and www.instagram.com/anchorfp.my.

NEWS FLASH

Anchor Food Professionals together with Star Media Group also launched Anchor Start Up – a course-by-course bakers’ online learning platform accessible at https://startup.kuali.com.

Jack Tan, Food Service Director, Fonterra Brands Malaysia said their mission is to serve up inspirations to Food & Beverage businesses, including home bakers. “With Start Up, bakers can drive their business performance by harnessing specific skill sets learnt as they carve their own competitive advantages, and sell more via The Batter Place listing platform. With this initiative as a way for bakers to skill up and scale up, we believe it will create a catalytic effect for the baking community in Malaysia.”

For more information, visit https://www.kuali.com/kuali-bakers-programme/.

 

IMPIANA CHEFS RISE TO THE COOKING CHALLENGE

A group of Executive Chefs from the Impiana Group rose to the occasion and cooked their hearts out in a crossover cooking challenge modelled after Top Chefs and Masterchef recently.

Held on 10 April, Executive Chefs from the various Impiana properties in Malaysia, Thailand and Indonesia gathered under one roof at Impiana KLCC for the Impiana Group Chefs’ Workshop.

After a hearty breakfast together at Tonka Bean, the participating chefs were given 45 minutes to cook a dish with a mystery star ingredient – golden snapper. Fresh produce like veggies, Emborg dairy products and other essentials were theirs for the picking.

As one of the judging panel, the adrenalin-fuelled energy among the chefs was palpable in the kitchen as they worked through methodically to create their individual dishes. Heading the panel was Jochen Kern (2nd from right), a certified Culinary Educator for the World Association of Chef Societies (WACS) and Director at the School of Culinary Arts, Berjaya University College of Hospitality.

Each of the chefs were scored on taste, texture, presentation, flavour, appearance and even history or rationale of their final creation. I am filled with admiration for the chefs' quick-thinking and skills in rising to the challenge.

Chef Jochen Kern was the consummate judge; always brief and succinct when he imparted advice, constructive criticism and feedback on each chef's performance and dish outcome. 

SUNDAY CHEESY SUNDAY

Doesn't this Mac & Cheese look good? The best thing about it is the recipe's so simple that you can whip it up in a jiffy on a lazy Sunday...especially when the wallet runs dry and you don't feel like slaving away in the kitchen but the family still needs feeding!

I use a mixture of mozzarella cheese and creamy Jack cheese to give the pasta moist stickiness and of course, wisps of stretchy threads that kids love. You can also add sliced mushrooms of your choice, some chopped bacon or even strips of sweet yellow and red pepper into the equation.

Here's what I used:

500g dried macaroni pasta
3 cloves garlic (peeled)
3 tbsp extra virgin olive oil
2 cups whipping cream
2 cans of Campbell's Condensed Cream of Mushroom Soup
3 cups of grated cheese (I used a mixture of mozzarella and creamy Jack cheese)
2 cups water
Ground black pepper to taste

Partially cook macaroni in a big potful of boiling water (added with salt and a drizzle of olive oil) for about 5-8 minutes. The pasta doesn't need to be cooked through as it'd be baked again later.

When the pasta turns slightly opaque, remove pot from stove and drain off water from pasta using a colander. Toss until dry and keep aside.

Heat oven to about 160 degrees Celsius. Smash garlic using cleaver and mince finely. Heat oil in pan and saute garlic for 1-2 minutes.

Pour in cream, Campbell's soup and 2 cups grated cheese. Stir well to mix evenly and add water. Stir again thoroughly and season to taste with ground pepper. (Salt is unneccesary since the cheese and canned soup are already quite salty)

Bring to a gentle boil and turn off heat. Place macaroni into a large baking pan or deep casserole.

Stir in cream and cheese mixture into the macaroni. Sprinkle the remaining cup of grated cheese on top.

Bake in oven for about 15-20 minutes; the cheese crust on top should have turned slightly golden brown.
Let the pasta dish cool down for 5 minutes and it's ready to serve.

Any leftovers can be kept in airtight containers and reheated for later consumption.