Aussie chefs place 7th in world pastry competition
Team Pastry Australia in training
Team Pastry Australia preparing for their version of the Olympics, Le Coupe du Monde de la Pâtisserie.
A team of Australian pastry chefs has placed 7th - ahead of pastry heavyweights Belgium and Taiwan - in the world's most prestigious and demanding pastry competition, the Coupe du Monde de la Pâtisserrie or Pastry World Cup.
France, Japan and Italy took took the top honours, winning gold, silver and bronze ahead of the US (4th), South Korea (5th) and Singapore (6th). Belgium, the UK and Denmark placed 8th, 9th and 10th (respectively).
Coach Dean Gibson said Team Pastry Australia would now join the elite group of countries that automatically qualify for the next Pastry World Cup in 2015.
Rock stars of the pastry world ... Team Pastry Australia from left: mould maker and sugar specialist Dammika Hatharasinginghe, coach Dean Gibson, chocolate competitor Justin Yu, captain and sugar competitor Andre Sandison, ice competitor Barry Jones and team manager Jian Yao. Photo: Janie Barrett
"It was always the goal for the team to make the top seven and we are treating this as a win. It's a real achievement to beat some serious countries, including Belgium, UK,Taiwan, as well as the other 14 countries," he said.
The competition, which was held in Lyon, France, over two days (January 27-28), saw fierce competition between the 22 qualifying countries. It is the first time in six years that Australia has sent a team to compete at the world level.
Read more about Team Pastry Australia and see how they create their world-class showpieces and desserts.