EPICURE
Pastry Chef of the Year (Regional)
This award seeks to recognise a Pastry Chef who has displayed exceptional talent in the pastry field. The nominee should display the ability to drive the consistency and quality in pastries and desserts offered at an outlet or various outlets. Eligible nominees must be a Pastry Chef for at least ONE year (at the point of nomination).
Evaluation criteria:
Evaluation criteria:
- Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
- Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
- Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
- Recognition: A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management..
- Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.
* AOE2017 Award Recipient will not be eligible for this award in AOE2018.
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