2013
It's hard to express to anyone who has never competed the insane amount of training, planning, packing, tasting, negotiating and stress involved in the days leading up to full timed trials for the 10 hour competition. Currently we have been doing 4 days on 3 days off, days on are 14 hours and the days off are spent fixing degustation, practicing the finer details and resting for the next round.
It has been privileged to work with such a dedicated group of professionals and I have great respect for all the members who make up TPA, an amazing journey and this team of Australians will defiantly be a threat at the World Cup. Like Jeroen told the team two years ago, the best teams win the competition before they leave the country. What he means is "Train hard and win easy", this has been our mantra for the past 24 months.
The other thing that has been a real challenge has been coming up with the funds needed to send a killer team and I am really surprised at the industry support that we have attracted. I know we will surprise many Australians with the level of craftsmanship we have achieved and know that we will be doing what we always said we would do, send a well trained, well funded team to compete against the world.
2012
On the back of the biggest upset in the history of the Asian Pastry Cup, Australia beats Singapore in Singapore! Not only did we win but also media award and best sugar piece It was always our goal to go to Singapore and come back to Australia champions of our own region. This is very important step in our preparations for the World pastry Cup in Lyon Januarry 2013 in regards to attracting sponsorship and keeping the core group with international credibility to compete in Lyon.
It's hard to express to anyone who has never competed the insane amount of training, planning, packing, tasting, negotiating and stress involved in the days leading up to full timed trials for the 10 hour competition. Currently we have been doing 4 days on 3 days off, days on are 14 hours and the days off are spent fixing degustation, practicing the finer details and resting for the next round.
It has been privileged to work with such a dedicated group of professionals and I have great respect for all the members who make up TPA, an amazing journey and this team of Australians will defiantly be a threat at the World Cup. Like Jeroen told the team two years ago, the best teams win the competition before they leave the country. What he means is "Train hard and win easy", this has been our mantra for the past 24 months.
The other thing that has been a real challenge has been coming up with the funds needed to send a killer team and I am really surprised at the industry support that we have attracted. I know we will surprise many Australians with the level of craftsmanship we have achieved and know that we will be doing what we always said we would do, send a well trained, well funded team to compete against the world.
2012
On the back of the biggest upset in the history of the Asian Pastry Cup, Australia beats Singapore in Singapore! Not only did we win but also media award and best sugar piece It was always our goal to go to Singapore and come back to Australia champions of our own region. This is very important step in our preparations for the World pastry Cup in Lyon Januarry 2013 in regards to attracting sponsorship and keeping the core group with international credibility to compete in Lyon.
It
has long been a vision and goal for Jian Yao and myself to lead a
well funded and highly skilled Australian pastry team to compete
against the world. Much work, planning and networking has been put
into a strong management team lead by Jian who has the experience,
contacts and reputation as an ethical operator with a great passion
for the industry in Australia.
Overall, I feel this is the start of a great concept, supporting these professionals in their goal to compete internationally and create a strong competition culture in this country for other young pastry chefs to aspire to, we have a strong plan, great sponsors and committed competitors that will take the strongest Australian team to Lyon to compete against the world.
The team to compete in Lyon in the Coupe du Monde de la Patisserie:
Jian Yao Team Manager
Dean Gibson Team Coach
Andre Sandison Team Captain & Sugar Competitor
Barry Jones Ice Competitor & Pastry Chef
Justin Yu Chocolate Competitor
Dammika Hatharasinginghe Mould Maker & Sugar Support
Richard Hawke Team Support Pastry Chef, Lyon
Jeroen Goossens Ice Trainer/Logistics Support
I also present to you our new TPA blog and Facebook page as we continue to build a long term system for future Australian teams.
TRAIN HARD WIN EASY
Dean Gibson
Team Coach
