Which candidate in this hotel-contested category will be the winner? Which candidate in this hotel-contested category will be the winner?

PASTRY CHEF OF THE YEAR

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A pastry chef’s responsibilities cover a myriad of different creations, from speciality chocolates or pastries, to bakery duties to edible art-work.

But in addition to this significant talent, the shortlisted candidates in this category have also demonstrated a passion for staying on top of consumer trends, taking the initiative to suggest new ideas or try new things while remaining cost-conscious regarding ingredients.

The crème de la crème of the nominees for the Pastry Chef title — one of the most popular sections — are:

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• Antony Fernandes, Ritz-Carlton Bahrain Hotel & Spa

Praised by colleagues for his passion for the role and dedication to passing his skills on to junior chefs, Antony stood out as both a committed chef and a creative artiste of the pastry world.
 

 

• Haitham Ahmad, Mövenpick Resort Tala Bay Aqaba

This nomination lauded Haitham’s determination to spread the enjoyment of desserts, noting that he had “gathered the hearts, minds and souls of a lot of clientele”.

His input at the property’s Kids Club also marked him out, where he conducted daily “mini pastry chef” lessons teaching children to make cookies, muffins, cakes and tarts.
 

 

• Patrice Cabannes, The Address, Downtown Burj Dubai

Despite the pressures of his demanding role, Patrice is a chef who always remains calm under pressure, generous and good-humoured.

The glowing nomination also praised his efforts in training the team and preparing them for competitions, as well as the pleasure he take sin developing creative, innovative new dessert offerings.
 

 

• Ajmal Salim, Shangri-La Hotel, Qaryat Al Beri

Responsible for the hotel’s entire pastry as well as Choco-La, a chocolaterie in the adjacent souk, Ajmal is a busy man, boasting many other strongs to his bow including competition judging, taking part in the World Pastry Forum and contributing to a number of publications around the world, with his years of pastry expertise.

He was also praised as a respected member of the team — a view strengthened by glowing testimonials from his staff.
 

 

• Sarath Chandrasiri, Coral Beach Resort Sharjah

Sarath stood out with the description that he is “always striving towards innovation, in both the recipes and his approach to work”.

This dedication is exemplified by the enjoyment he takes from his role and the fact he is “an inspiration” to his colleagues.
 

 

• Laurent Allereau, Four Seasons Hotel Doha

Laurent, a dedicated chef devoted to his team and their progression, is an innovator and takes true pleasure from his role, conducting training, taking part in numerous events and competitions, and recently becoming a member of the French Culinary Academy.

His colleagues and even suppliers noted his innovation and praised him as someone whose “dedication and enthusiasm knows no bounds”.
 

 


Keep an eye on HME.com for the Restaurant Manager of the Year and Bar Manager of the Year shortlists, to be revealed at the start of next week!