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Inniskillin
Icewine Pastry Chef of the Year
This award seeks to recognise an individual who has
an exceptional talent in pastry creation, and be able
to drive the success and quality of pastry / dessert
products offered at an outlet or various outlets.
The nominee must be a Singaporean, Permanent Resident,
or a non-Singaporean residing in Singapore. He / she
must have been working for a Singapore-based organisation
or a franchise / branch that is located in Singapore
for at least a minimum of one year (as at the time
of nomination).
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Cassian
Tan
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| Cassian
Tan's spectacular wizardry at sugar work promises adoration
with his mouth-watering creations, which tempt even
the most rigid palates. He has received certificates
from related professional courses in the United Kingdoms,
France, Switzerland, Belgium, Japan and Singapore. Since
1986, he has been accumulating a myriad of envy-provoking
culinary achievements and involvements. Last year, Tan
achieved 2nd placing for Best Hotel Food in Asia and
10th placing in the world awarded by World Traveller
Magazine. He also created the sugarwork showpiece for
the Singapore Cuinary National Team at the Food&HotelAsia
2002 Culinary Challenge (cold display table category)
and was nominated as a finalist in the 'Inniskillin
Icewine Pastry Chef of the Year' award category of the
WGS Awards of Excellence 2002. |
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Daniel
Tay
Baker's Inn Holdings Pte Ltd |
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| Dreamy puff pastries
and scrumptious cheesecakes are among the many delightful
creations of Daniel Tay, director and pastry chef of
one of Singapore's most reputable dessert havens, Baker's
Inn. Romancing the flour and sugar in creating these
irresistibly savoury temptations, Tay went on a journey
round renowned dessert schools in the city of love,
France. He attended the Cocoa Barry Chocolate School,
the Valrhona Ecole du Grand Chocolat and the Bellouet
Conseil école de patisserie, among others. Tay
has represented Singapore at the 1997 World Pastry Cup
in Lyon, France, and in aid of the local baking industry,
he also participated as a distinguished speaker at the
Bakery Asia 2002 conference. His achievements culminated
in his winning the 'Inniskillin Icewine Pastry Chef
of the Year' award at the prestigious WGS Awards of
Excellence 2001. |
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Gottfried
Schuetzenberger
Grand Hyatt Singapore |
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| Kneading his way around
the world, Gottfried Schuetzenberger has worked in 22
countries, including Argentina, Chile, United Arab Emirates,
Brunei, France, Germany and Singapore, in his pie of
work experience. Schuetzenberger's resume shines like
no other with the gold, silver and bronze medals he
has added to his ensemble of accolades. Some of his
alluring medals are attained during individual and national
team competitions, such as the Culinary Olympics in
Frankfurt, Food&HotelAsia in Singapore and the Culinary
Classics in Chicago. Schuetzenberger is unimpeachably
well studied as he has achieved a Master Degree in Pastry.
He is also a notable member of the jury at various prestigious
international and regional competitions. |
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Culinary