1 February 2019 – Only a few days following their victory at the Coupe du Monde de la Pâtisserie, Team Malaysia honoured Le Cordon Bleu Paris institute with a visit.

Patrick Siau Chi Yin, President of Team Malaysia, Wei Loon Tan, sugar specialist, Otto Tay, chocolate specialist and Ming Ai Loi, specialist in ice, won the Coupe du Monde de la Pâtisserie, ahead of Japan (2nd) and Italy (3rd). The 30th edition of this competition was held during SIRHA at Lyon, from 26 to 30 January 2019.

Le Cordon Bleu has a special relationship with this Malaysian team as Patrick Siau, Executive Chef and Soon Pau Voon, teacher and coordinator, and  alumni of Le Cordon Bleu Advanced Studies in Taste (HEG) work with Sunway University, Le Cordon Bleu partner in Malaysia.

During their visit to the institute, the team visited the kitchens and classrooms, and the rooftop garden. Chef Briffard, Chef Danniel, Chef Deguignet and Chef Boudot congratulated Team Malaysia with a toast to celebrate their new title of World Pastry Champion, followed by a book signing of Pastry School.

Pictures from this morning of celebration: