I am a pastry chef, currently working at Guangzhou Xindongfang Cuisine School.

I believe pastry is a kind of food that is very popular among the public right now and in the future. Subject to guaranteed quality, I am attentive to the taste of pastry and its decoration. How to make the pastry of unique taste more embodied by styling and decoration is what I have always pursued.

This competition is intended to select outstanding candidates to form a strong team. I have participated in the training of the World Skills Competition in pastry sugar art, which made me strong executive and team spirit. If I could have the honor to represent China in APC, I am confident in performing proficiently. Thank you!

I have graduated from Swiss Culinary Arts School,specializing in Swiss desserts and chocolate art. Afterwards, I took an internship at century-old Beck&Keller Confiseur and obtained solid foundation of bakery. Then, I have been trained by Japanese and French dessert masters in Singapore, learning in depth of the sweetness and exquisiteness of French desserts and the ultimate taste of Japanese desserts. All the experience shaped on me a collection of Swiss, French and Japanese craftsmanship.

In 2016, I returned to China and founded Sí PATISSERIE, a pastry brand of fusion style and named in my own. Currently, both two stores are located in Xiamen City, Fujian Province.

I hope, in this competition, I could understand further of my own style and make improvement accordingly, and get to know pastry chefs of different styles. I also hope to have the opportunity of participating in different international competitions, so I could have more intensive insight of pasty.

2021 FIPGC China Qualifier CLW Pastry Chocolate Group Excellence Award

2020 22nd FHC China International Pastry Competition Chocolate Cake Group Silver Award

2019 FIPGC China Qualifier CLW Pastry Chocolate Group Excellence Award

I hope, in this competition, to learn more from senior chefs and get to know more friends sharing same passion in pastry. I also expect that I can test and enhance myself by preparing for the competition and participating in the competition. I will make the most of the experience of this competition and do better in next time. Finally, I wish all candidates doing well!

Ganso Product Development Engineer

Special lecturer of Happy T PLANT, Haollee, Swan Castle

Special pastry chef of "Elle Home"

2018-2019 French Reynolds Culinary Academy, took lectures from many MOFs and world champions

2020, lectured and trained by Koshima for Japanese confectionery

2020 FHC Shanghai Global Food Exhibition Chinese Dim Sum Competition Gold Award

Since 2006, I started working in baking industry as I have great passion in food, and extended the passion to work and life.

Research traditional cultural cuisine, and develop products that blend with modern craftsmanship. Adhering to the concept of "it is you make baking wonderful ", I am committed to sharing my skills with more baking lovers.

I am very happy to be able to participate in this competition and get to know everyone. Each time of competing is a valuable opportunity to accumulate experience and knowledge, especially CPC. I also look forward to my best performance and good results in the competition.

Currently working at Cinte International Institution of Western Pastry

Participated in Pengcheng Cup French Pastry Competition

Shanghai Chocolate Academy, Advanced Study in Chocolate

I am honored to participate in the national final of CPC. I am here for learning and hope to enhance my skills and increase experience in participating major competitions. I also expect to communicate with and learn from senior chefs and broaden my views; on the other hand, I will take the opportunity to attract more people to get involved in pastry and let them feel the fun, master new skills, and create more sparkles to life. Finally, I wish all candidates doing well in competition!

I am Chen Mengyao, an individual trainee, from Shanghai. After graduating from a domestic university, I have studied in UK and Australia for a master's degree in business and hotel management. During this period, I went to Paris, the kingdom of pasty, to learn French pastry and then took internship at Michalak.

In 2020, after going through the double quarantine of pandemic both in China and France, I tended to cherish more beauty of life: food and freedom. There are many special ingredients in China and all over the world that have not been applied in pasty. I will continue to try and innovate in the future.

It is an honor to participate in this CPC. I hope you can see me in the Asian Cup!

Director of Training Department, 

Cinte International Institution of Western Pastry

The 9th Wangsen Cup National Vocational College Students Creative Pastry Competition, Bronze Award Outstanding Instructor

The 21st National Baking Vocational Skills Competition， Excellence Award 

I am honored to be able to participate in this CPC, especially for being selected for finals. With a learning spirit, I expect to achieve good results. I also hope, in this competition, to accumulate more experience and learn from industry elites and senior chefs, therefore improve myself! I appreciate all advices and suggestions, and very thankful to the platform provided by CPC. Thanks a lot!