TAFE SA Patisserie lecturer Justin Williams will take his training to a whole new level as he and his Australian team mates prepare for the world’s most prestigious pastry competition – the Coupe du Monde de la Patisserie in France next year.
Justin, who teaches Certificate IV in Patisserie at Regency Campus, and Sydney pastry chef Sonia Quek, recently qualified for the World Cup after finishing third at the Asian Pastry Cup in Singapore.
Australia will send a team of three to the World Cup, including Ice Sculptor Rhian Shellshear, where they will have 10 hours to produce three entremets, three gelato cakes, 15 plated desserts, and a chocolate, sugar and ice showpiece.
In preparation for the World Cup, Justin will travel to Sydney this weekend (19 May 2018) for a research day, where the team will discuss ideas for the theme of their showpieces.
He will then spend 20-30 hours per week practising the chocolate showpiece that he will be responsible for creating, and travel to Sydney for training every fortnight, until the competition in Lyon on 26 and 27 January 2019.
Justin said the last time Australia made the World Cup was in 2012, placing 7th overall.
“Our aim is to finish top five, but we know there will be extremely strong competition,” he said.
“Teams such as France, Japan and Spain have the capacity to train full time – it’s their mission to be the best in the world.
“We are going to have to put our best foot forward and pull out all the stops to impress the judges!”