Tuesday, 20 March 2018

Anchor Food Professionals Pastry & Culinary Challenge Returns To Shape Malaysia's Future Master Chefs

An unrivalled leader in the dairy foodservice industry, Anchor Food Professionals is once again doing their bid to raise the benchmark in the industry by hosting the highly anticipated Anchor Food Professionals Pastry & Culinary Challenge 2018

The Challenge is a four-day competition starting 13 until 16 March based on three categories namely Culinary, Cake and Pastries. Culinary and Pastry maestros have been invited to form the luminary panel of judges with Chef Jean Francois Arnaud MOF serving as the Head Judge in Pastry Category, along with Chef Nazeri Ismail, and Chef Arthur Heng in this category.  In the Culinary Category, Chef Gerhard Albrecht serves as the Head Judge, along with Chef Fami Taufeq and Chef Sabri Hassan. 

Linda Tan, Director of Anchor Food Professionals shared that competitions like this are important for the industry as it provides a platform for the sharing of experience and knowledge, nurturing the potential of Malaysia’s future culinary and pastry artisans and elevating the standards of the food & beverage industry. 

“As the country’s largest provider of high-quality dairy products and ingredients, we are constantly engaging with chefs and in the course of our work have discovered so much hidden potential within. Some have carved a name for themselves and some are gems waiting to be uncovered. We felt it was our duty to explore, nurture and celebrate the amazing number of young chefs in this country who can reach greater heights with the right encouragement,” she explained.

“Winning the category is a proud badge of recognition amongst peers and gives a leg-up to finalists as this Challenge is highly regarded in the industry and is steered by a panel of judges considered the best in the industry,” Linda added.

Each day of the challenge will see different contestants from different industries competing in Pastry (13 March; Bakery channel), Cake (14 March for Bakery Channel and 15 March for Hotel Channel) and the newly added Culinary Category (16 March for Hotel Channel). In the Pastry Category the contestants are required to create a simple croissant and a Danish whereas under the Cake Category each contestant is required to create two types of cakes with Mango and Strawberry themes respectively. 

In the Culinary Category the theme is Land and Sea of Malaysia with an inculcated twist of Modern French Cuisine. Contestants are required to prepare a 3-course meal based on the theme and criteria given.

There are 26 finalists competing in this Challenge in all three categories separately. The 1st Prize for each category includes prizes worth RM5,000, a medal and certificate, 2nd Prize includes prizes worth RM3,000, a medal and certificate and finally, 3rd Prize includes prizes worth RM2,000, a medal and certificate. 

The participants of the competition will make full use of Anchor’s leading products in the diary segment namely Anchor Cream Cheese, Anchor Butter Sheet, Anchor Butter, Anchor UHT Milk, Anchor Whipping Cream, and Anchor Extra Yield Cooking Cream. 


Anchor Food Professionals (formerly known as Fonterra Foodservices) has long been providing New Zealand’s well-known brand, Anchor dairy products to the Malaysian foodservice industry. AFP is also dedicated in fostering the development of local bakery and HORECA channels, via product innovation and recipe creations. Thus, AFP is organising Anchor Food Professionals Pastry & Culinary Challenge 2018 to provide a platform for experience and knowledge sharing and uplift the professional standards of the local bakery & culinary industry. 
This is the 3rd Challenge organized for the industry by Anchor Food Professionals, and the first to feature a Culinary Challenge (to involve the Hot Cooking chefs)
Previous winners have had a chance to compete in Fonterra’s global competitions held in Australia, thus giving them a priceless international exposure to further elevate their standards as chefs.
Winning the category is a proud badge of recognition amongst peers and gives a leg-up to finalists as this Challenge is highly regarded in the industry and is steered by a panel of judges considered the best in the industry.

There are 3 categories (Culinary, Cake and Pastries) for 4 Channel
o Best Pastries – Bakery Channel (March 13) – 4 finalists
o Best Cake – Bakery Channel (March 14) – 8 finalists
o Best Cake – Hotel Channel (March 15) – 8 finalists
o Best Culinary – Hotel Channel (March 16) – 7 finalists
Different finalists for each day, as they are from different channels, with daily prize giving

Prize - Each of the competition categories will have winners for:
o 1st Prize Gold – Prizes worth RM5,000 + Trophy + Certificate
o 2nd Prize Silver – Prizes worth RM3,000 + Trophy + Certificate
o 3rd Prize Bronze – Prizes worth RM2,000 + Trophy + Certificate


Theme – Land and Sea of Malaysia 
The participating chef MUST prepare a harmonised 3 COURSE MENU that is inspired by the theme with a twist of Modern French Cuisine.

The use of Anchor products during the whole 3 course menu is compulsory. Recipes that are developed must use at least 3 Anchor products that includes Anchor Butter, Anchor Extra Yield Cooking Cream, Anchor Processed or Natural Cheese categories
a. 1 SOUP max 250ml in weight per soup
b. 1 HOT / COLD STARTER max 200gm in weight per starter

There will be “MYSTERY” ingredients which will only be revealed to all participants during the competition; it will need to be used in both Hot / Cold Starter and also the Main Course.


1. Participants are required to prepare:
i. Chef’s signature croissant
Just a plain croissant without filling to be judged on layering, fragrant or taste of the fermented dough and texture of the finished product.

ii. Types of Danish based on the following
Participants can use a single dough or variety of dough for all the danishes. Participants are expected to innovate with flavoured dough or flavoured Anchor Butter Sheet.

2. Each chef will have 5 hours to create all baked goods using Anchor products i.e. Anchor
Cream Cheese, Anchor Butter Sheet, Anchor Butter, Anchor UHT Milk, Anchor Whipping
Cream and etc.


The participating chef MUST prepare 2 types of cakes using different compositions: (Each recipe must contain at least a total of 30% Anchor Whipping Cream & Anchor Cream Cheese to the total cake weight)

a. 1 TYPE OF WHOLE CAKE (Theme: MANGO) 800gm – 1000gm in weight per cake
b. 1 TYPE OF INDIVIDUAL CAKE (Theme: STRAWBERRY) 80 – 100gm in weight per piece

o Chef Jean Francois Arnaud (Head Judge – Pastry)
o Chef Nazeri Ismail (Pastry)
o Chef Arthur Heng (Pastry)
o Chef Gerhard Albrecht (Head Judge – Culinary)
o Chef Fami Taufeq (Culinary)
o Chef Sabri Hassan (Culinary)

Pastry & Culinary Challenge 2018

13 March – 16 March
List of Winners

Pastry Challenge
Pastry Challenge
Pastry Challenge
Culinary Challenge

Pastries Category l Bakery
Cake Category l Bakery
Cake Category l Hotel
Culinary Category l Hotel
Tan Chee Kit
Grainloaf Sdn Bhd, Penang
Yong Yi Yuan
Bake Culture Brunei
Gan Terk Yeong
Sofitel Kuala Lumpur Damansara
Nigel Walter Lazaroo
The Face Suites
Platinum Victory Resort

Loh Qi Yuan
Moonlight Cake House Sdn Bhd
Nyon Pei Shan
Intercontinential Kuala Lumpur
Muhammad Ikhwan Bin Mustafar
One IFC Hotel
Yeoh Kean Loon
Dolce Dessert
Tan Shong Yee
Double Tree by Hilton KL
Muhammad Khidhir Bin Md Augustli
Hotel Istana

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